Raagi Mudde (Finger-Millet flour balls)

I've grown up in an environment where food was confined to more of rice. But when recently I moved into a new life, there was quite a transition in the type of food I have started consuming. It is an obvious fact once a girl gets married. I slowly started realizing there is something other than just eating rice and sambar for meals. Believe it or not, I tasted Raggi Mudde just about recently and I really appreciate its power.

Finger Millets / Raagi on its own has a rich dose of nutrients. I would just wish to reproduce a part from wikipedia here.

Courtesy : Wikipedia

Nutritive value of Ragi per 100 g

Protein 7.3 g

Fat 1.4 g

Carbohydrate 72 g

Minerals 2.7 g

Calcium 344 mg

Fibre 3.6 g

Energy 328 kCal

It would seem a little absurd on my part to post a common recipe like this. But then, the goodness of this recipe kept pushing me to give it a little space on Food for Joy! :)

Raagi Mudde Recipe

Makes 3 raagi balls

Ingredients

1 cup (120 gms) of raagi

2 cups of water*

1 tsp Salt (To taste)

A wooden spoon

Ingredients

Step 1: In a wok, boil water.

Step 2: When the water bubbles, add salt and turn the flame to low and add raagi slowly, preferably through a sieve.**

Step 3: Use a wooden spoon or stirrer and stir gently avoiding lumps on a low flame.

Step 4: Once the mixture reaches a very thick consistency, turn off the heat and let it cool.

Step 5: Once the mixture is cooled, dip your hands in water and make raagi balls from the mixture. Serve hot with any sambar of your choice.

Note:

*The amount of water should be twice the volume of Raagi.

**It is always better to add raagi to the boiling mixture through a sieve. Sieving the flour before hand may not help as much.