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RAGI MUDDE

T here's a popular meme in a Kannada movie song which says ' Anna tindre sugar, mudde undre f igure'

meaning if you eat rice you're bound to be diabetic and end up getting 'sugar' while eating mudde ( a nutritious edible ball made out of f inger millet) gives you a curvaceous f igure.. :-P :) Who doesn't know about the most popular and most nutritious f ood that is the back-bone of Karnataka? Ragi Mudde! yes, it's the most staple f ood amongst Kannadigas :) T he most common f ood too.. It is the ancient grain 'ragi' / f inger millet that resembles mustard and is powered and used in the household in Karnataka. Ragi ambli or porridge is commonly f ed to toddlers until they're 3-4 yrs old. T his is one of the most nutritious f ood one could ever have. Also there's a proverb in Kannada which says' Hittam tindam, bettam kittittam' which means, the one who eats a ragi ball is strong enough to uproot a mountain too :) such is the power of Ragi mudde. And if you're planning to go on a diet to have that curvaceous yet a f it body, Ragi mudde is the most optimal option f or you to choose. A single ragi ball meal can help you lose weight and tone your body in just 30 days. You'll see and f eel the dif f erence f or yourself . You won't believe your eyes, ears and senses! :) Nutritiously speaking- Ragi or f inger millet has loads of iron, f iber, calcium and proteins which makes f or a f ulf illing meal in itself . T he best part about ragi mudde is that, it takes time to digest and leaves you f eeling f ull with just a an orange sized ball. It is also the best remedy f or people suf f ering constipation as it eases bowel movement and improves digestion. It is also helpf ul in lowering cholesterol and blood sugar. Limitless are the benef its of this cereal/ grain. Here I'm posting the recipe of indigenous ragi mudde. It can be done in minutes and requires very f ew ingredients. Ragi f lour is available at all Indian grocery store. You can have it with sambar or majjige huli (spiced yohurt). It tastes best with soppina huli ( green's sambar/ curry ideally made with spinach and Dantina soppu ( red spinach) ) and Hurali Saaru and Tambuli :) Ingredients Ragi Flour Water Ghee/ clarif ied butter Salt 4 tbsp cup 1 tbsp As needed

Directions 1. Boil water in a thick bottomed kadai/ f rying pan (pref erably cast iron) until its slightly a little warmer than luke warm, adding 1/4 tbsp of ghee and salt. 2. Add a tablespoon of ragi f lour and stir it until it reaches a thick soupy consistency without f orming lumps. Now add the remaining 3 tablespoons of ragi and slowly stir it until it reaches a thick pasty consistency.

3. Add the remaining 3/4 tbsp of ghee and mix well. Transf er it to a plate. Wet your hands and pat on the ragi mass. make a ball out of it by gently pressing it with both your palms just like you do with the chapathi f lour. Serve hot with a dollop of ghee and your f av sambar :)

Note It is advisable to use a wooden stick or spatula while stirring the ragi as it doesnt stick much to it. Also it makes it easier to stir in a wooden spatula than a steel one. It is important for the ragi flour to reach a soupy consistency in step 2, as this helps to solidify and consolidate in step 3.