Entree: India – Interior Karnataka – ರಾಗಿ ಮುದ್ದೆ ➤ Rāgi Mudde (Finger millet flour balls traditionally eaten with spicy sambar or saaru)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (240 g) ragi (finger millet) flour, roasted if not pre-roasted
- 6 cups (1.44 L) water
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) ghee or neutral oil, plus extra for serving
- For the accompanying saaru:
  - 1/2 cup (100 g) toor dal (split pigeon peas)
  - 2 cups (480 ml) water for cooking dal
  - 1 tbsp (15 g) tamarind paste
  - 1 tbsp (15 g) sambar powder or Kannada-style saaru powder
  - 1 small tomato, diced, about 1/2 cup (80 g)
  - 1 tsp (4 g) jaggery or brown sugar (optional)
  - Salt to taste
  - For tempering: 1 tbsp (15 ml) oil, 1/2 tsp (1.5 g) mustard seeds, 1/4 tsp (1 g) asafoetida (hing), 1 dried red chili, 6–8 curry leaves

Instructions

1. Make the dal saaru first: rinse the toor dal and place in a small pot with 2 cups (480 ml) water. Bring to a boil, then simmer until the dal is very soft and begins to break down, about 20–25 minutes; mash lightly and set aside.
2. Stir the tamarind paste, sambar powder, diced tomato, jaggery, and salt into the cooked dal. Simmer gently 8–10 minutes until flavors meld and the tomato softens; adjust seasoning. Keep warm.
3. In a separate heavy saucepan bring 6 cups (1.44 L) water to a rolling boil with the salt and 1 tbsp (15 ml) ghee or oil.
4. Reduce heat to medium-low. Pour half of the ragi flour into a wide, heatproof bowl for immediate shaping; keep remaining flour nearby. Gradually add the remaining flour to the boiling water, stirring continuously with a sturdy wooden spoon or a heavy whisk to prevent lumps.
5. When the mixture thickens and pulls away from the sides (it will be like a thick porridge), remove from heat. Add the reserved flour a little at a time, mixing and pounding firmly with the spoon or a heavy spatula until the mixture forms a smooth, stiff dough that leaves the sides of the pan clean. Work quickly while hot.
6. Grease your hands with a little ghee or water. Shape the hot dough into 8 medium balls (mudde) by rolling and patting into compact spheres; alternatively form 4 larger balls for family-style serving.
7. To eat, tear off a small portion using wet fingers, form a small thumb-sized lump, dip into the hot saaru, and swallow without chewing in the traditional style, or take small bites as preferred. Serve extra ghee on the side and additional saaru (or a spicy vegetable huli) as accompaniment.
8. Leftover mudde can be refrigerated; reheat by steaming or warming briefly in a covered pan with a splash of water.