I’ve grown up in an environment where food was confined to more of rice. But when recently I moved into a new life, there was quite a transition in the type of food I have started consuming. It is an obvious fact once a girl gets married. I slowly started realizing there is something other than just eating rice and sambar for meals. Believe it or not, I tasted Raggi Mudde just about recently and I really appreciate its power.
Finger Millet / Raagi on its own has a rich dose of nutrients. I would just wish to reproduce a part from wikipedia here.
Courtesy : Wikipedia
Nutritive value of Ragi per 100 g
Protein 7.3 g
Fat 1.4 g
Carbohydrate 72 g
Minerals 2.7 g
Calcium 344 mg
Fibre 3.6 g
Energy 328 kCal
It would seem a little absurd on my part to post a common recipe like this. But then, the goodness of this recipe kept pushing me to give it a little space on Food for Joy! :)
Raagi Mudde is a wholesome meal in Karnataka and Rayalaseema region in India. It is mainly popular with the rural folk of Karnataka. In Tamil, especially in Western Tamil Nadu it is called Ragi Kali. Learn More >>
- Raagi Flour (Finger Millet Flour) - 1 cup
- Water - 2 cups
- Table Salt - 1 tsp
- Wooden Spoon - Needed while mixing
Step 1: In a wok, boil water.
Step 2: When the water bubbles, add salt and turn the flame to low and add raagi slowly, preferably through a sieve.**
Step 3: Use a wooden spoon or stirrer and stir gently avoiding lumps on a low flame.
Step 4: Once the mixture reaches a very thick consistency, turn off the heat and let it cool.
Step 5: Once the mixture is cooled, dip your hands in water and make raagi balls from the mixture. Serve hot with any sambar of your choice.
*The amount of water should be twice the volume of Raagi.
**It is always better to add raagi to the boiling mixture through a sieve. Sieving the flour before hand may not help as much.