45 RAGI(Finger Millet Flour) BALLS

Ragi Balls/Ragi Mudde/Ragi Sankati/Kezhvarugu kali


1 cup of ragi flour(Finger millet flour)
3 1/2 cups of water
Salt as need
Rice - a fist ful

Heat a thick vessel with water and add salt. Traditionally they use uncooked raw rice, but my mom uses cooked rice.(Not cooked mushy but still has to be grainy). Adding rice will not let form any lumps.
Allow the water to boil and bubble up. Take half a cup of water seperately and add ragi flour. Do not disturb and or mix and do not cover too as it will spill out. Let it cook for 12 - 15 mts minutes. In between after 10 mts you can immerse the back of handle( wooden or steel ladle) and poke in the middle to form a hole so to cook evenly. When done. Remove and stir well to mix. If the water is sufficient and can be made as balls then keep stirring and dip your palm in cold water and take out some mixture and roll as balls when still hot.
If water is not sufficient then add the hot water that is kept aside little by little and keep stirring continously by holding the vessel tight.

Grandma's style

Heat 2 cups of water in a thick vessel. Add salt and 1 tbsp of ragi flour to form the base. Allow it to boil and bubble up. Meanwhile mix ragi flour with enough water to make a thick batter like consistency. Add this to the boiling water, reduce flame and keep stirring till it is cooked and has thickened for around 10 - 12 minutes.

The consistency depends on us. If it too thick it is not that swallowable and needs more dipping. I prefer mine to be very soft and smooth. So can add 1/2 cup of more water and cook. A small portion served itself is quiet filling. Really a healthy and a filling one.

Can serve your ragi balls with any spicy curry. Goes well with Bassaru, non veg curry, spinach dhal and also field beans curry.

Sending this to JFI - Ragi hosted by Madhuram of Eggless Cooking.