About:

In the state of Karnataka, India – Ragi flour is generally consumed in the form of ragi balls (ragi mudde). The mudde, which is prepared by cooking the ragi flour with water to achieve dough like consistency, is rolled into balls of desired size and served with sambhar/dal or other accompaniments.

Here in this recipe along with ragi flour I have included ground oats  to make it more nutritious.

Health Benefits:

Millet is a wonderful cereal packed with nutrients, rich in amino acids. It is traditionally used as a weaning food for infants. Ragi does not contain gluten. so it is a good alternative for gluten free dishes.

As oats have been widely publicized for their heart-protective properties, millet is also included on list of heart – healthy and as millet is a good source of magnesium. Studies say magnesium helps to reduce the severity of asthma, reduce the frequency of migraine attacks, it also helps to lower high blood pressure and reduce the risk of heart attack, especially in people with diabetic heart disease.

Serves: 2
Preparation time: 5 minutes
Cooking time: 20 minutes

Ingredients:

• Ragi flour/finger millet flour- 3/4 cup
• Oats-1/4 cup
• rice flour-2-3tbsp
• Barley -2 tbsp
• Salt-as per taste
• Water- 1 1/2cup (or more)

Procedure:

• Dry roast barley and oats for 4-5 minutes on medium-high flame. Let it cool a bit and then blend it to fine powder.
• Combine ragi flour, powdered oats, barley in a bowl and set aside.
• In a thick bottomed pan combine water, rice flour, salt and bring it to boil.

• As it starts to boil lower the flame and add flour in the centre of the pan and do not stir. Let it cook on a medium flame, as the water froths up and covers the flour (it takes about 4-5 minutes). Turn off the flame

• Whisk until the smooth and soft dough is formed without any lumps and close the lid and let it sit for 5 minutes.

• When it is still hot enough to touch start making the balls by greasing your hand with water/butter.

Serve hot with choice of any sambar/Stew:

Spinach dal/Mosappu

Red lentil and Radish Stew:

Ridge gourd stew/Masabele Sambar:

Mango and Red lentils Stew/Sambar:

Note:

• Water quantity is 1:2 but it depends on the flour sometimes it requires less/more.
• So for gluten free version just uses millet flour and follows the same procedure.
• adding rice flour to the water makes gives a smooth texture to mudde.
• mashed rice can also be added alternately to rice flour.