Ragi Mudde | Ragi Kali | Millet Recipe

Ragi Mudde/kali, a healthy savory ball made from the finger millet flour. Actually ragi was not part of our cooking when we  grew up. Every year, in the aadi(tamil month)month, all the amman temples in our area used to offer the ragi kanji(sweet) as prasadam.

Other than that, I had never eaten any ragi dish till my marriage. So all the ragi dishes that i'm preparing at home nowadays were learned on my own. More than me, ST is a huge fan of this ragi kali and often ask it for lunch.

As far as i remembered, in our home, other than uluntha kali,amma never prepared any other kali. When we were in Hosur, I came to know about this ragi mudde through various karnataka restaurants. Few restaurants serve this as part of their lunch menu in Bangalore. 

Since i hadn't tasted it before, i was skeptical to try it first, but then a neighbor aunty in my downstairs told me about all the health benefits of this ragi and encouraged me to include it in our diet. 

Every summer, in her house, they bought a large quantity of finger millet to make finger millet powder for the whole year. She herself washed all the millets, sun dried it completely and took them to a flour mill to grind and store it for the whole year . Such an amazing hard worker she is !!! 

Later i had started  to include ragi slowly in our diet and today we both like ragi in any form !!! Now coming to today's recipe, as it may sound simple but it's actually quite tricky to cook this kali perfectly for beginners, i had my share of failed experiments with this kali.

After a few failed attempts, I knew the knack of making perfect ragi mudde/ kali . If you're a beginner, there are few things to take care of, so check out the notes also. 
Without further delay, let's check out the recipe, but if you want to know what i have prepared for past 4 days under Whole Grains, here they are
Day 1 - Kambu Koozh
Day 2 - Millet/Samai Puliyodharai
Day 3 - Millet/Kuthiraivali Upma
Day 4 - Millet Paal Kanji

Ragi Mudde/Kali

Preparation Time : 5 mins | Cooking Time : 10 mins | Makes : 2 small balls 
Recipe Category: Millet | Recipe Cuisine: Indian
Ragi Mudde, Ragi Kali, Millet Kali Ragi Mudde/kali, a healthy savory ball made from the finger millet flour.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Ragi flour - 1/2 cup
Water - 1 cup
Salt - 1/4 tsp
Ghee - 1/4 tsp(optional)

Procedure

Take 1 tbsp of flour in a bowl, add 2 tbsp of water and make it as thin ragi slurry.

Add the remaining water & salt into the thick pan and bring into boil.

Once the water comes to boil, add the ragi slurry into it and mix it well. Now gently sprinkle the remaining flour evenly on the water.

Close the pan with lid with a little opening in the side and let it cook for 5-7 mins in the medium flame.

After 5-7 mins, open the lid and with the laddle mix it vigorously until all the flour mix together and became a single mass.Switch off the flame.

Let it cover and sit aside(this is important to get smooth & non-sticky balls) until it comes to hand bearable temperature. Now add the ghee(if you're using or simply wet your hand with water) and take a small portion of dough and roll into smooth ball.

Tada, Ragi Mundde/Kezhvaragu Kali is ready to serve. Serve it with your favorite kuzhambu & sides. We had it with sambar and vendakkai pachadi.

Notes:

• After sprinkle the flour into the water, don't mix it immediately. Let it cook for at least 5 mins before mixing with the ladle.
• Adding slurry helps to avoid the lumps.
• If the flour is not cooked well, then it forms lump while mixing with the ladle.
• Cook the flour in medium flame, otherwise the bottom would be burnt before the flour gets cooked.
• If you're not using ghee, simply wet your hand in the water and start making ball, it will help to make smooth balls.