Ragi Mudde/Ragi Sangati/Finger Millet Sangati

Cook Time: 15min
Yield: 4 Ragi Mudde

Ingredients

1 Cup Ragi/Finger Millet Flour
Salt to Taste
1 Tblspn Ghee
Oil/Ghee for Greasing
2 1/2 Cups Water

Directions

• Heat water in a sauce pan on a medium flame; add salt, tablespoon ghee & let it come to a boil.

• Once it starts to boil, reduce the flame to low & add 3 tablespoons of ragi flour by stirring continuously with a spoon as there should be no lumps formed.

• Add the remaining ragi flour little by little by stirring continuously & it starts to thicken. 

• Once it is thickened cover with a lid & cook for 3 minutes on a low flame. Turn off the flame & keep aside (do not open the lid until mixture becomes warm enough to handle).

• Once the mixture is warm enough to handle; open the lid & apply little ghee to your palms (if mixture gets completely cooled its difficult to make balls out of it). Take quarter cup of mixture & make it into a smooth round shaped ball (yields 4 ragi mudde) & place it on a plate.
• Serve ragi mudde with chicken curry or sambar.