Ragi Muddi : a Guestpost by Archana | Guestpost Series #15

In this month’s edition of Guestposts blogging for Sizzling Tastebuds, we have my dear friend Archana doing a wonderful post for us – a healthy treat if I may say. I love Archana’s blog  – The Mad Scientist’s Kitchen – for the simple, thoughtful recipes she posts, especially for geriatrics – an audience that is usually neglected. I have known Archana and her family, having met her a couple of times when we visit each other. We met Archana and her husband once at Goa, where we were holidaying, and it was indeed an afternoon that left us some wonderful memories. 

An avid trekker, Archana’s sense of humour is impeccable, and she’s (unknowingly) let me into a lot of practical parenting secrets that I follow. Archana also loves baking, and you can see a wide variety of breads and bakes on her blog. She’s a great team member and a confidante, and forever positive and grounded, and that’s one of the few qualities I greatly admire about her.    

Let’s read more about Archana’s recipe in her own words.Thank you , dear for doing this post. It means a lot. 

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Ragi Mudde or Muddi as it is called in Karnataka is a staple food in rural areas. 

Many thanks to Kalyani for this pleasure of writing a guest post for her a healthy conscious blogger, this is indeed a great honour for me.

Kalyani and I met in the blogging marathon forum and have become good friends. I admire her dedication to sugar free, refined flour free vegan cooking at her blog Sizzling Tastebuds.  There are quite a few of her recipes waiting to be tried out in my kitchen one of them is this brownie.

Coming to my post:

Mudde is popular in Andra Pradesh also and it is nothing but Ragi or Nachne flour cooked and then made in balls. The accompaniments are rasam, vegetable generally a leafy vegetable.

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In Andhra Pradesh, area rice flour or rice is added to make these dumplings and it is called ragi sankati. Ragi sankati is served with a simple chicken curry, chicken gravy or chicken pulusu in Rayalaseema area.

So the difference between ragi sankati and Ragi mudde is the addition of rice.

My first introduction to ragi muddi was when Amma made it in the evening. It was more like pithla or a watery zunka she served it with dollops of homemade ghee. 

Pappa, however, did not like muddi or even khichidi much. In fact, he was upset that we were eating Muddi.

Therefore, we started demanding it when he was on tour.  It was around this time I started listening to music and once in Dharwad, my hometown I heard Dr Rajkumar crooning about going home and eating muddi. So I was thrilled!!

Serve ragi mudde with rasam, leafy vegetables, if you are non-vegetarian with chicken gravy.

The reason I am stressing on consuming finger millets or ragi is that Ragi is rich in calcium and iron. Finger millet also helps in maintaining a steady GI and hence is useful for diabetics.

To prepare Ragi Mudde you can use ready store bought flour and it is simple enough for a bachelor to prepare. Have mudde for breakfast or lunch as it is advised to have ragi in the daytime.

The other forms in which you can consume Ragi are

• Nachni-che-Satv or Ragi Pudding, A Goan Delicacy

• Ragi Cupcakes BM#24

• Teezan

Let us now head for the recipe of  Ragi Mudde.

I served Ragi Mudde with Raw banana vegetable, raw papaya salad and rasam but I suggest you serve it with Methi dal or Palak Moong dal, kossambri.

Ragi Mudde recipe | How to make Ragi Mudde | Ragi recipes

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Serves: 1 person 
Preparation time: 2-3 minutes
Cook time: 15 minutes

Ingredients:

• ½ cup ragi flour
• 1 cup water
• 1 tsp ghee 
• Salt as needed

Method:

1. In a saucepan, add water, salt, and 1 tbsp flour. Stir well so that no lumps remain.
2.  Cook on a medium flame until mixture begins to boil rapidly.
3. Add the flour remove the pan from the gas, and stir well to prevent lumps.
4. The flour will absorb the water however it is still soggy.
5. Put the pan back on the gas and cook on low flame until the dough comes together. I used the spoon to stir until the sides of the dough on the pan dried.
6. Switch off the gas and leave the pan covered.
7. Once the dough cools and you can handle it grease your hands with ghee and roll it to balls. You can also use water to moisten your hands before making the balls.
8. I served with vegetable, saar and some salad.