Easy way to make Ragi Mudda | Ragi Sangati Recipe Step by Step ~ Weekend Cooking!

I know I already posted Ragi Sankati before. But that was the traditional way of making Ragi Mudde. Ragi Sangati is one of those few dishes that gets done very frequently at home. So naturally I had to come up with a short cut way of making this traditional dish quick and fast. Ever since finding this method of making Ragi Mudde in pressure cooker, I have never looked back.

I thought I will share this method with each step as I found this method to be the most simplest way of making the mudda quickly. There are certain conditions in making this Finger Millet balls in the right way. First, it got to have more Ragi flour than rice and it got to be soft yet not sticky. I found I was not hitting the right spot at times in the old method. But if you follow the pressure cooker method, you are sure to get the right consistency.

Ragi Mudda, Andhra Mutton Pulusu and Andhra Mutton Roast ~ Weekend Special!

Preparation Time and Soaking Time : 15 mins
Cuisine: Andhra Cuisine
Utensils needed: Pressure Cooker

Ragi Sankati - Making in Pressure Cooker Step by Step Recipe

Ingredients needed

Ragi flour - 1 cup
Rice - 1/2 cup
Salt to taste
Water - 3 cups (app)
 Method to prepare:

Wash and soak rice for 15 mins.

In a pressure cooker, take 1/2 cup of rice and add 2 cups of water along with salt to taste. Pressure cook for 3 whistles.

Once the pressure is off, check if rice looks soft. The rice should almost look mashed.

Check if the rice still has water, else add 1/2 cup water. Add the Ragi flour. cover with lid and allow it to simmer for 5 mins.

Using a rolling pin, stir well briskly. The ragi flour will be cooked well. The brisk movement will get the flour mixed well.

This takes about five minutes.

Ragi flour is added slowly so that no lumps are formed.

End of the stirring this is what you should get. The consistency should be really soft but not gooey.
Next comes the tough job. I have always remembered Amma struggling with making the Mudda as it has to be done with still hot. This is what my granny used to do too. And she had a special task when this was made as she is used to handle the hot rice to make the balls.

But Athamma showed me a simple, yet beautiful way of making these balls without burning your palms.

Take a big bowl that is wide enough to rotate. Wet the entire inner side of the vessel with water, throw away excess water. Transfer the hot ragi rice into the bowl, quickly move the vessel in a circular way so that the ragi rice naturally binds to form a ball.

When you are going to make the second ball, again wet the bowl with water. Repeat the process.

With 1/2 cup Rice and 1 cup Ragi flour, I got a medium sized ball of the size shown above. The balls tastes good when more ragi flour is added to less Rice.

Since I pressure cooked the rice to soft consistency I had no need to remove the excess water as it is done in the normal way. After adding the ragi flour, I added about app 1 cup of water. You may have to reduce or increase this amount as it depends on the rice used and the ragi flour.

Another wonderful way of making use of left over rice is to make them as Mudda for breakfast. This is not only very healthy but most satisfying

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