Raagi Mudde

(from Nandini’s recipe box)

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Genaral

Ingredients

  • Raagi flour – 1 measure (I used a 1/2 paav glass)
  • Water – 1 1/2 measures
  • Salt – to taste
  • Oil – 1/2 tsp
  • You would need to use a short wooden stick (or ladle with a thin, stick-like end in upside down position – the side you would normally hold, would go into the pan/wok) while making the mudde. Don’t ask me why, but they have always used a wooden stick/ladl
  • Also, preferably use a non-stick pan or wok to prepare the mudde. It avoids any wastage and plus, the mudde turns out really well without sticking to the sides of the pan.

Directions

  1. In a non-stick wok, heat the water. Allow to boil for 2 minutes.

  2. Add the oil and salt. Stir well with the wooden ladle (held upside down).

  3. Now, add one pinch of the raagi flour to the water and stir well (Pssst…this is a trade secret – it prevents formation of lumps when you add the rest of the flour).

  4. Allow to boil another 1/2 minute.

  5. Now, ensuring the wooden ladle is sitting in the pan (in the upside down position), add the remaining flour and immediately cover with a lid for 1 minute. Do NOT stir during this time.

  6. After a minute, take off the lid and start stirring vigourously till the mixture thickens to form a lump/ball around the wooden ladle. Remove from flame.

  7. Slightly wet your hand and give the mudde a smooth, round form.

  8. Enjoy it hot with the yummilicious avarekalu saaru!

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