Surprised by the name of the dish! ?? !
Well Ragi mudde literally translates to a ball made of millet flour. It is a very popular and a staple diet for the people of rural Karnataka. It forms the lunch of every farmer in the village. Ragi is rich with protein and is always considered stomach filling! The dish was brought to the national stage when Indian Prime Minister Deve Gowda brought chefs from Karnataka to the capital to cook this food for him!
So go ahead and enjoy this rural delicacy!!
- 2 cups of water
- 1 cup of Ragi flour
- 1 tsp salt
- 1/2 tsp oil
HOW TO MAKE:
- Take a saucepan and add water to it.
- Add salt and oil to it.
- Before switching on the stove,add 2 tsp of ragi flour to the cold water and blend it well in to a paste.
- Now switch on the stove and bring the water mixture to boil.
- When it is boiling well,add 1 cup ragi flour and stir well by using a wooden stick/spatula.Stir quickly so that no lumps are formed.
- Keep mixing well until a mass is formed.
- Close and cook on low heat for about 1-2 mins
- Remove from stove. Wet your hands and make ragi balls of desired size from the mass while it is still hot.
- Serve hot with any gravy/curry of your choice.
PREPARATION TIME:10 minutes
- Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. Finger millet can be ground and cooked into cakes, puddings or porridge. The grain is made into a fermented drink (or beer) in Nepal and in many parts of Africa. The straw from finger millet is used as animal fodder. It is also used for as a flavoured drink in festivals
- Nutritive value of Ragi per 100 g
- Protein 7.3 g
- Fat 1.3 g
- Carbohydrate 72 g
- Minerals 2.7 g
- Calcium 344 mg
- Fibre 3.6 g
- Energy 328 kCal
In India, finger millet (locally called ragi) is mostly grown and consumed in Rajasthan, Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra andGoa. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt.