Ragi Mudde

# of servings:  4
Preparation Time:  2 mins	Cook Time:  20-25 mins

Gluten-free!  Very different from any other variety of dishes, mudde is a traditional speciality from Karnataka.  It is believed to make one stronger and keep the stomach fuller for longer too!   This is very popular among all genres of people.  

Be sure to check out the video for quick tips to make it effortlessly! 

Ingredients:

• Ragi - 1 heaped cup
• Water - 5 cups
• Rice/rice rava - 2 tbsp
• Salt
• Oil - 2 tsp
• Ghee - 4 tsp (optional)

Method:

• Bring 4.5 cups of water to boil in a vessel ('Soup' mode in IP with 'High' setting)
• Sprinkle the rice/rice rava (very coarsely ground rice) into the boiling water and allow it to cook  (3 mins for rava, 8 mins for rice)
• Make a slurry with 2 tsp of ragi flour and the remaining half cup of water
• Along with stirring pour in the slurry into the boiling liquid
• Add salt and oil
• Allow the slurry to cook for 2 mins
• Reduce the heat to low and pour the remaining ragi flour into the centre of the vessel.  Make sure to not stir or spread the flour around.  It is important to pour it continuously at one spot so that it forms a mound (see video and pic)
• Let it keep the boil for 15 mins ('Soup' mode in IP with 'Medium' setting)
• Turn off the heat
• With a wooden stick or the back of a wooden ladle, stir the flour from the middle going outwards.  This ensures no formation of lumps while incorporating the ingredients together 
• Add 2 tsp of ghee and stir more
• With a wet/ghee hand, make smooth balls  and make a hole in the middle
• Add half a tsp of ghee to the hole in the middle
• Place it in a bowl and serve with a preferred sambar generously poured over it!  Greens Sambar goes very well with ragi mudde
• Eating this is not the same as anything else.  One has to take small portions with the sambar and actually 'swallow' the ball!  No need to chew much.  Since it is cook very softly, it is easy to swallow.  (It is believed that this kind of swallowing aids in thyroid activity.)

Tips and Tricks:

• The rice rava keeps the final outcome soft
• Cooking the slurry first prevents the formation of lumps
• It is extremely important to pour in the ragi flour without forming lumps
• Having the flour on a paper makes it easier to pour it evenly into the liquid, without spreading it around and forming uncooked chunks
• Stirring in one direction avoids the formation of lumps

Pictures: 

Final Outcome: