BANGALORE
FOOD
Ragi
Mudde
Ragi
Mudde is indeed one of the simplest things to prepare.
Ingredients:
Ragi
Flour ( a grey coloured flour) and Water
Method
Take
a large mouthed vessel, add a glass of water to it. Heat till the
water boils, add salt to taste. Take a glass of ragi flour and mix
it in a glass of cold water. Add the dissolved solution slowly to
the boiling water, stirring it with a strong ladle (back end). People
use a strong wooden stick in the villages.
Keep whisking till the mudde (flour dough) becomes smooth and soft
without lumps. Reduce the flame, cover with a lid and cook for 5
minutes. The consistency must be semi solid like the wheat dough.
When serving, wet your hand take out and make a ball and put it
in the middle of a plate. Pour some sambar around it. Add a spoon
of ghee/butter if you wish.
Make it into small marble sized balls, roll it in the sambar liquid
and just gulp.
Ragi
mudde is not eaten by biting since the ragi tends to stick to the
teeth. But some like it this way.
This is a very healthy dish both for the physically hard working
as well as those with diabetes. It is indeed very healthy for children.
It is high in protein, but very low in carbohydrates. Therefore,
unlike rice or wheat, it is best for those with sugar complaints.
Eaten by farmers for long, its virtue has been known in recent years,
by all in the state of Karnataka. It is almost synonymous with the
best of traditional foods, simple, tasty, nutritious and wholesome.
Enjoy the nice, soft ragi mudde - loved by the young and the old.
'P.S: It is not essential that the ragi flour be first dissolved
in coldwater. The flour can be directly put it boiling water. But
this needs practice and skill. It can be done by those familiar
with the process. Otherwise, lumps will emerge in the dough. Inside
the lumps, raw flour will be left uncooked. It is essential to avoid
this!
(Courtesy:
K. Raghunandana)
