Ragi Mudde

Ingredients

• •Ragi Flour
• •Water
• •Salt

Steps

1. 1Bring a pot of water to a rolling boil, adding a pinch of salt if desired.
2. 2Sprinkle in finger millet, or ragi, flour gradually while stirring continuously to prevent lumps from forming.
3. 3Reduce the heat and keep stirring vigorously with a sturdy wooden paddle or spoon as the mixture thickens into a dense, dough-like mass.
4. 4Cover the pot and let the mixture steam briefly on low heat, which helps the flour cook through fully and lose its raw taste.
5. 5Wet your hands with a little water or oil, then take a portion of the hot ragi mixture and shape it quickly into a smooth, firm ball before it cools.
6. 6Work efficiently since the dough is easiest to mold while still warm and pliable.
7. 7Repeat with the remaining mixture to form several balls, keeping them covered so they do not dry out.
8. 8Serve the ragi mudde hot alongside a spicy lentil or vegetable curry, traditionally eaten by breaking off small pieces and dipping them directly into the accompanying gravy.