Sunday, June 14, 2009

Ragi Mudde

Ragi ... also known as millet. is rich in calcium iron, protein and some rare nutrients such as methionine. Methionine assists in the breakdown of fats and thereby prevents the build-up of fat in the arteries, as well as assisting with the digestive system and removing heavy metals from the body. Digests easily from infancy through old age, and its nutrients are highly absorbed. Costs less than wheat, rice, or dairy milk, while delivering superior nutrition.


Mom prepares varieties of food from Ragi . Ragi Mudde, Ragi Dosa, Ragi Biscut , Ragi Hurihittu and Ragi Halbayi are few amongst them.

Me and my husband are great lover's of Ragi Mudde.Yesterday night I prepared it and served it with Soppina Sambar,and here is the recipe of delicious Ragi Mudde.

Ragi Mudde:

You will need:

2 cups Ragi flour
4 cups Water
1 tbs salt
4-5 tbs Rice(optional)

Boil water in a thick bottomed vessel. add 1 tbs salt and 5 tbs of cooked rice.Adding rice is optional.

In a small bowl add 2tbs of Ragi flour ,10 tbs of water and mix well.Add this to boiling water.let it boil for 2-3 min. This method will prevents formation of lumps in Ragi mudde.

Next add remaining Ragi flour to it. Don't still immediately. let water flow over Ragi Flour.

Then stir well making sure that it doesn't form any lumps. (I stir it with the help of wooden spatula.). keep this on sim for 8 min.

Take out from flame and make small balls out of it. keep ice cubes beside you . Hands will get hot so frequenty apply ice cubes on your hands.

Server Hot along with Ghee and Soppina Sambar.
It increases the taste if Sambar is sprinkled with Lemon juice.

1 comment:

Hari said...

Good. I had it today :)

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