Karnataka Ragi Mudde Finger Millet Ball Saaru Tradition

Method

1. 1

   Bring 3 cups water to a rolling boil in a heavy pot. Add oil and salt.

2. 2

   Add ragi flour all at once. Stir vigorously immediately with a heavy wooden spoon — the flour will clump initially.

3. 3

   Reduce to medium. Cook stirring continuously and vigorously for 5 to 7 minutes.

4. 4

   The mixture will come together as a very thick, smooth, dark purple-brown dough that pulls away from the sides.

5. 5

   It is ready when the mixture no longer sticks to the spoon and has a smooth, uniform consistency throughout with no lumps.

6. 6

   Wet both palms. Take a portion of the hot mudde and shape into a smooth round ball between wet palms — the ball should be smooth and dense, not cracked.

7. 7

   Serve immediately with saaru (thin tamarind-tomato lentil soup) or any Karnataka curry.

8. 8

   To eat: tear off a small piece of mudde, roll into a small ball, dip in saaru and swallow without chewing — the traditional method.