HEALTHY WEIGHT LOSS FINGER MILLET BALLS/ರಾಗಿ ಮುದ್ದೆ (Ragi Mudde) 100 % NON STICKY/RAGI SANGATI скачать в хорошем качестве

HEALTHY WEIGHT LOSS FINGER MILLET BALLS/ರಾಗಿ ಮುದ್ದೆ (Ragi Mudde) 100 % NON STICKY/RAGI SANGATI

A traditional South Indian Ragi Mudde recipe — simple, healthy, and satisfying! 🌾 🌾 RAGI MUDDE (Finger Millet Balls) Ingredients (for 2 servings): Ragi flour (finger millet flour) – 1 cup Water – 2 cups Salt – ¼ teaspoon (optional) Ghee (clarified butter) – 1 teaspoon (optional, for flavor and shine) Instructions: Step 1: Boil water In a thick-bottomed pan or pot, bring 2 cups of water to a boil. Add salt (if using) and a few drops of ghee. Step 2: Make the base paste Take about 2 tablespoons of ragi flour, mix it with some water in a small bowl to make a smooth slurry (no lumps). Add this slurry to the boiling water and stir — this helps prevent lumps later. Step 3: Add the rest of the flour Reduce the flame to low and add the remaining ragi flour slowly, sprinkling it evenly over the water. Do not stir immediately — let it steam for about 1 minute. Step 4: Mix well Now, using a strong wooden stick (traditionally called a mudde kolu) or a sturdy spatula, stir vigorously until everything combines into a smooth, thick dough-like consistency. It should come together as one mass and leave the sides of the pan. Step 5: Shape the balls Once well-cooked (about 5–7 minutes), turn off the heat. Wet your hands lightly with water and shape the hot mixture into round balls (mudde). Be careful — it will be hot! You can let it cool slightly before shaping. Serving Suggestions: Traditionally served hot with: Bassaru (lentil and greens gravy) Sambar Spicy chicken curry, mutton curry, or avarekalu saaru Tips: Stirring continuously is key to avoid lumps. Use fresh ragi flour for the best texture and flavor. You can add a little rice flour (1–2 tsp) while boiling water for extra smoothness (optional).