Raggi Mudde/Fonger Millet

🌹Raggi Mudde/Finger Millet Balls
With Black chana dal.
Serving :2

Finger millet is known as Raggi in South Indian Ragi Mudde are gluten free, Nutritious, healthy & a wholesome food one of the popular food in the rural areas of Karnataka
Served with Gravy/Curries/Saaru

1 cup raggi flour/finger Millet flour
1.5 cups of water
2 tbsp ghee
Dash Salt

Method
-In a deep pot add 1.5 cups of water, pinch of salt
-Add Raggi 1 tbsp Raggi flour give a good mix to break up lumps, add ghee & cook this mixture over medium heat, until it’s beings to boil, as you cook you’ll notice water thickens slightly like kanji, reduce the flame to a lowest
Now spread raggi flour bring to a boil for a 2 minutes without disturbing it
-Now close the lid and let it steam for 2 more minutes
-Now slowly with a help of a wooden stick/spatula break the lumps gently, buy pushing the flour into water
(Keep extra warm water in case mixture is to thick you can add 1 or 2 Tbsps of water at a time & continue to stir)
-Keep stirring until it thickens completely, cover the pot let it steam for another 5 minutes over very low flame
-Add 1 tbsp of ghee & keep stirring until you see the raggi has got a shine on it
-Turn off the flame allow to rest for 5 more minutes, this is when the dough cooks well.
-TO CHECK IT IS DONE
-dip your hand with bowl of water
Touch the dough with your finger or spoon the dough will be dry & won’t stick if it is done perfectly
-this is a sign that Mudde has cooked well
-Grease or moisten a wide plate & transfer the steamed dough, dip your hand in a bowl of water or grease your finger with oil, knead hot dough well for 1 minute so it looks smooth
-Make golf shape balls
-Serve with curry/gravy/saaru

Видео Raggi Mudde/Fonger Millet канала Jen's Kitchen