Karnataka Special-Ragi Mudde video

Ragi Mudde or the steamed ragi balls...Hmm never heard of it before??Well some might have heard it.Karnataka people will sure know this...rite?.

I can introduce this as most powerful healthiest and easiest meal of Karnataka.Hardworking farmers in hot sun usualy eat Ragi Mudde and soppu saaru(spinach sambar recipe) for their lunch.This gives them a lot of energy to continue their work and refreshes their tiredness.

For those who don't know,let me list some of the benefits of this wonder crop-ragi.

Rich in fiber and helps lower cholesterol level.

Ragi is rich in calcium and makes your bones strong.

Very good source of iron and helpful for anaemia patients.

Good source of protein.

Good for migranes and diabetic patients as it controls blood sugar.

This nutritious grain is well suited for pregnants and kids.

Lets come back to ragi mudde recipe.

Here is what you need

2 3/4 cup Ragi flour
3 1/2 cup water
1 teaspoon ghee
thick bottom vessel
wooden stick                                                 


                                                                    VIDEO

                                              Part 1 -Adding Ragi flour to boiling water with ghee   

 

 

 

Part 2-Turning the wooden stick to form lump free smooth dough

 

 

 

 

Part 3 -Shaping the mudde

 

Here is how to do

Ragi mudde is very easy to make but you have to pay a lot of attention to get a lump free smooth well done mudde.

1)Lets add water  and ghee to thick bottom vessel and when it starts to boil add ragi flour little at a time.

2) Place the wooden stick in between and try to push the ragi flour down so u don't see any dry  flour on top.

3)Leave it for 4 min on medium flame.

4)Now comes the patience job.You have to use the wooden stick to turn around,back and forth for atleast 2 min till you get lump free smooth mixture without dry flour.

5)Lets close the mixture 3/4th not fully and allow it for 2-3 min in medium flame.

6)Scoop out the mixture and dip your hands in cold water frequently while making round shaped balls.Handle with care.Usually the round ragi balls are made when hot and ate when hot.

 Serving suggestion Before u eat ,make a hole in the middle ,add a teaspoon of ghee and pour spinach sambar around or mixed veg sambar.


How to eat:-)
Yes ragi mudde has a special way to eat.
1)Take a bite size piece.Press it in sambar,turn around press again.Now pressed mudde alond with sambar is swallowed .....hm interesting rite?yes you don't chew,you swallow!Once you get hang of it,u will be addicted to it.

EAT RAGI MUDDE ,SPINACH SAMBAR AND HAVE A ENERGETIC DAY.
 

HAPPY BHOGI AND SANKRANTI DEAR VIEWERS

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                                         "Wish u and ur family a very happy sankranti"

Here is the link for sankranti recipe khara pongal,side dish for khara pongal,sweet pongal,ellu bella

                                Sankranti Recipes

Sweet Pongal

Sankranti festival is not complete without sweet pongal and khara Pongal recipe.

Here is what you need.

Rice..........................................1 cup

moong dal................................0.5 cup

Jaggery roughly powdered......11/4cup.

whole milk...............................1/2 cup
pacha karpoora...................... ..a pinch(optional)

ghee..........................................2 Tbspn

elachi........................................3

cloves.......................................4

saffron strands..........................5-6

cashew pieces...........................1 Tbspn

raisin.........................................1 tspn

water to pressure cook and adjust consistency.

Here is how to do

1)Lightly roast moong dal in low flame for 3 min or till u get nice aroma.Dont make it black or brown.

2)Wash the rice and roasted dal and pressure cook with two times of water.Sometimes it may require a little more or less water depending on how old is the rice.Old rice requires more water.

3)In a thick bottom vessel,tranfer the cooked dal rice,add jaggery,milk,around half cup water.In a medium flame bring it it boil .Let the jaggery melt completely and allow few more minutes to boil.At this time u can check to see if u need some more jaggery next add a pinch of edible camphor.
.Also make sure u keep stirring now and then as it has high tendency to stick in the vessel and burn.

4)Now lets add tempering.Heat ghee once it melts add cashew,raisin,cloves,elachi.When cashew turns light golden brown and raisin swells up.Add it to pongal.

5) Give a good mix keep it in low flame for 3-4 min.

6)Sweet Pongal is ready to enjoy with khara pongal.


Note-Edible camphor/cooking camphor gives very nice aroma to the pongal.Make sure u add a pinch,just like u need hing/asafetida.In temple prasada they usually add pacha karpoora to sweet pongal.

You can opt out milk and add just water if u prefer.