RAGI KALI / RAGI MUDDE / KEZHVARAGU KALI / KEPPAI KALI
Ragi kali or Ragi mudde is the most popular and healthy meal variety of South India . Ragi mudde, a store house of multi nutrients, has only two ingredients, the Ragi (finger millet) flour and water. Ragi Mudde is traditionally eaten with saaru / kuzhambu , but can also be eaten with yogurt or butter milk.
I love this recipe so much as this is our usual sunday lunch menu in my moms place. My mom usually serve this mudde with spinach kulambu , peanut chutney or any sambar. Some add cooked rice or arisi noi to it and make this kali.
But i made this simply with ragi. Today i served this kali with mulangi / radish sambar which taste so heavenly. Lets look at the method of making this.
Preparation Time : 5 mints | Cooking Time : 20 mints | Serves : 2
Ingredients :
Ragi Flour - 1 cup + 1 tbspn
Water - 2 1/2 cups + little to sprinkle
Salt - 1 tsp Sesame oil - 1 tsp
Preparation :
1. Bring water along with oil and salt to boil in a heavy bottomed vessel or cooker. Kept the back side of wooden stick or laddle or mathu in a edge. A tablespoon of Ragi flour is first mixed with water to make a very thin paste and allow the mixture to boil.
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2.The ragi flour is added and cook on medium flame for 7 or 8 mints and don't mix until forms a mound on top of boiling water. Later remove from flame and with the help of back side of a wooden stick the flour is beaten to a smooth dough like consistency with no lumps .
3. Make sure there is no dry flour or any lumps. Sprinkle water and cook again for another 4-5 minutes on very low heat. If you touch with wet hands it should not stick. Also you get the smell of cooked ragi. Take the small portion rounding them on a plate into balls with wet hands.
Ragi Mudde is ready to serve with kuzhambu and butter milk.
My Notes :
1. Make sure of no dry flour or lumps in this. If so beat well with laddle to avoid it.
2. If you feel wood laddle is tough use masher to remove all lumps then mix with back side of wooden laddle or mathu.
3. If you like add a handful of cooked rice instead of adding tbspn of ragi flour.
4. Adding the flour initially to avoid lumps.
5. I added ragi flour by keeping the laddle if not you can take laddle add flour then use laddle to mix it.
