Ragi Mudde is indeed one of the simplest things to prepare. Take a large mouthed vessel, add a glass of water to it. Heat till the water boils, add salt to taste. Take a glass of ragi flour and mix it in a glass of cold water. Add the dissolved solution slowly to the boiling water, stirring it with a strong ladle (back end). Back home a strong wooden stick is used.
Keep whisking till the mudde (flour dough) becomes smooth and soft without gantu (lumps). Reduce the flame, cover with a lid and cook for 5 minutes. The consistency must be semi solid like the wheat dough. When serving, wet your hand take out and make a ball and put it in the middle of a plate. Pour some sambar around it. Add a spoon of ghee/butter if you wish.
Make it into small marble sized balls, roll it in the sambar liquid and just gulp. Ragi mudde is not eaten by biting since the ragi tends to stick to the teeth. But some like it this way.
This is a very healthy dish both for the physically hard working as well as those with diabetes. It is indeed very healthy for children. It is high in protein, but very low in carbohydrates. Therefore, unlike rice or wheat, it is best for those with sugar complaints.
Eaten by farmers for long, its virtue has been known in recent years, by all in the state of Karnataka. It is almost synonymous with the best of traditional foods, simple, tasty, nutritious and wholesome.
Enjoy the nice, soft ragi mudde – loved by the young and the old.
‘P.S: It is not essential that the ragi flour be first dissolved in coldwater. The flour can be directly put it boiling water. But this needspractice and skill. It can be done by those familiar with the process. Otherwise, gantu (lumps) will emerge in the dough. Inside the lumps, raw flour will be left uncooked. It is essential to avoid this.
Courtesy: K. Raghunanadana