Ragi Muddha Recipe | Ragi Balls | Finger Millet Balls | Ragi Sankati
Ragi muddha is a wholesome, soft millet ball, packed with nutrients and served with flavorful sides
Servings: 2
Ingredients
Ragi Muddha
- 1 cup ragi flour
- ¼ tsp salt
- 2 cups water
- 2 tsp ghee
Palli Chutney/Charu | Peanut Chutney
- 1 tbsp oil
- 2 red/dry chillies
- 1 md onion thinly sliced
- ¼ cup cilantro
- ½ cup roasted peanuts
- ¼ cup roasted chana dal / dhalia
- ⅛ cup fresh coconut
- 1 tbsp tamarind
- ½ tsp salt
- ½ tsp cumin / jeera
- few curry leaves
Instructions
Ragi Muddha
- In a thick bottomed vessel, combine 1¾ cups of water, ¼ teaspoon salt, and 1 teaspoon ghee. Bring the water to a boil.
- In a small bowl take 2 tbsp ragi flour from 1 cup of flour. We will be using the remaining flour later. Add ¼ cup water and prepare a smooth lump-free batter. Keep aside.
- Add the prepared ragi flour mixture to the water and stir continuously until the mixture thickens and turns glossy, ensuring there are no lumps.
- Once glossy and slightly thick, like soup, add the remaining ragi flour and mix well to achieve a smooth consistency.
- Spread it evenly over the pan, cover, and cook on a very low flame for 5 minutes on the smallest burner, stirring occasionally to prevent burning.
- Add 1 more teaspoon of ghee, mix well, and spread the mixture evenly. Make sure to check the mixture is non-sticky, indicating the flour is cooked well.
- Turn off the heat, cover, and let it rest for 10 minutes to cool.
- Grease a plate with ghee. Take a ball-sized portion of the mixture and place it on the greased plate.
- Wet your hand, then move the ragi mixture around the greased plate until it is coated with ghee. Then, use your hands to shape it into a round ball.
Palli Chutney / Charu
- Heat 1 tablespoon of oil in a small pan. Add green chillies and and fry them slightly. Remove and set aside.
- In the same pan, add ½ teaspoon jeera, ½ teaspoon mustard seeds, and 2 red chilies.
- Then, add 1 medium thinly sliced onion and sauté until translucent. Turn off the heat, add ¼ cup chopped cilantro, and set aside.
- In a blender, add ½ cup roasted peanuts, ¼ cup roasted chana dal, 1 tablespoon tamarind, ⅛ cup fresh coconut, a few curry leaves, ½ teaspoon each of salt and jeera, and fried green chilies. Blend into a smooth paste. Add some water to the blender, then pour it into the chutney to achieve a consistency similar to rasam.
- Add the fried onion seasoning, and mix well.
- Serve Ragi Muddha with a dollop of ghee on top and palli charu on the side.
Notes
- Use a heavy-bottomed vessel, such as a thick non-stick pan or a cooker. A non-stick pan makes cooking easier by preventing the mixture from sticking.
- Always cook the ragi mudde on a low flame to ensure the flour cooks evenly without burning.
- Cooking on high flame may leave the flour undercooked and burnt.
- Adding ghee is optional, but it enhances the flavor and texture.
- Using a bowl instead of a plate makes it easier to handle the heat and shape the mixture effortlessly.