How to Make Soft Ragi Mudde?


how to make soft ragi mudde


Do you want to know how to make ragi muddes or ragi balls that are soft? The recipe given below details the steps to prepare soft ragi muddes. These are usually preferred by those who are not very physically active. Examples are people who work sitting for a long time and persons who are retired.

The other names for ragi mudde or ragi ball include ragi sangati, ragi kali, ragi sankati or ragi sankatti.

IMPORTANT
Make sure the ragi mudde or ragi ball is well-cooked. Otherwise, it may upset the stomach.

Instant lemon pickle, onion and cucumber slices or chutney like mango chutney are among the side dishes you can use with soft ragi mudde.

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Find out more about the ragi health benefits in the blog





how to make ragi ambliRagi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.

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Number of Muddes: 2-3

Ingredients:

1. Ragi flour / ragi hittu / finger millet flour / nachni flour / mundal flour / kezhvaragu flour / ragulu flour 1 cup
2. Water 2-1/4 or 2-1/2 cups
3. Accessory: Wooden spatula

How to Prepare Soft Ragi Mudde?


soft ragi mudde video

1. Mix about 2 tablespoons of ragi flour with 1/2-cup of water in a utensil.

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2. Add the remaining water to an aluminum or thick-bottomed utensil.

Bring the water to boil.

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NOTE
Add salt to taste (optional) to the water.
3. Add ragi flour-and-water mixture of Step 1 to the boiling water, stirring continuously.

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Bring the mixture to boil.
4. Add the remaining ragi flour to the boiling mixture when it rises to the rim of the utensil.

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Do not mix. Leave the wooden spatula inside the utensil.

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Simmer for 3-4 minutes.
5. Hold the utensil tightly with a cloth or a pot holder with one hand.

Hold the ragi flour mass with the spatula and transfer about 1/2-cup
of liquid to a utensil.


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6. Hold the utensil tightly and stir the ragi flour with the spatula till the ragi flour mixes completely.

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7. Add the mixture you kept aside in Step 5 to the side of the utensil, so the mixture reaches the bottom.

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Wait till it starts to boil.
8. Stir the paste and mixture till this combination becomes an uniform
paste without lumps.

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9. Dip another sharp-edged spatula in water and scrape the paste.

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Flatten the surface of the paste with a wet hand.

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10. Cover the utensil with a tight plate.

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Continue to cook in sim mode for another 2-3 minutes.

TIP
Touch the mixture with a wet finger. if it does not stick to it, the mixture is cooked. Otherwise, cook for some more time.

The cooked mixture will also have a glossy or shiny surface.
11. Turn off the stove. Leave the utensil on the stove for a few minutes.

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Cooked mixture

Mix the mixture again.

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12. Smear water on a wooden cutting board or oil a steel plate.

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13. Take a portion of the paste using a wet spatula and place the paste on the cutting board.

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Wet your hand and roll the paste into a ball on the cutting board.

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Repeat the above procedure and make additional balls.

Soft ragi mudde or soft ragi ball is ready.
14. Serve hot with sambar and side dishes like instant lemon pickles onion, cucumber and chutney.

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TIPS How to make Soft Ragi Mudde?
1. While stirring the paste, if you find it to be too soft, add little ragi flour, cook for 1-2 minutes on low flame and stir well again.
2. Add more water to get softer muddes and less water to get hard muddes.