Ragi Mudde Recipe

This is a gluten free bread used in villages of South India. This is a simple bread to make. It is not a flat bread, it is served like a tight dough ball along with soups.

Some people can successfully, boil water, stir in Ragi and cook. Many times, flour lumps are formed. I will make it as a cooked slurry that will avoid lumps.

I have also added some rice flour along with Ragi flour to give it a texture. If you don't like rice flour, substitute it with equal amount of Ragi flour. Total amount of flour in the recipe is one cup.

Ingredients

1. Ragi Flour: ¾ cup, and 2 Tablespoons

2. Rice flour: 2 Tablespoons

3. Salt: 1/8 teaspoon

4. Water: 2 Cups

Method

1. Mix rice flour and Ragi flour. Add to one cup of cold water. Whisk it well so no lumps are left. This is your slurry.

2. Add salt to remaining water. Bring the water to a boil. Turn down heat.

3. Slowly pour slurry into boiling water. Stir to a smooth paste.

4. Cover. Cook on low heat for about 15 minutes. Do not stir during this time.

5. When cooled to warm, remove the contents with a spatula. It looks like a soft dough. Pinch and roll into balls. When you bite into Mudde, it will stick to your teeth. Normally, the balls are made about the size of grapes. These small balls are immersed in Dal and swallowed without chewing or biting.