Difference between revisions of "Mudde"
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[[Image:Ragi mudde2.jpg|frame|Ragi Mudde]] | [[Image:Ragi mudde2.jpg|frame|Ragi Mudde]] | ||
'''Mudde''' is a compact ball of dough made from finger millet. It is a lunchtime staple of rural communities in Karnataka, Tamil Nadu and Andhra Pradesh in South [[Cuisine of India|India]], and an important source of long-lasting energy among the rural poor. | '''Mudde''' is a compact ball of dough made from finger millet. It is a lunchtime staple of rural communities in Karnataka, Tamil Nadu and Andhra Pradesh in South [[Cuisine of India|India]], and an important source of long-lasting energy among the rural poor. | ||
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Serving immediately is preferable, but the balls can also be packed and eaten cold later. Before eating, if desired, poke a hole in the ball with your finger and pour in a little ghee. Dip pieces of the ragi dough in a watery sauce like [[Upeseru|upeseru]] broth and swallow; do not attempt to chew. Eat along with the solid upeseru for a complete meal that will keep you going all day. | Serving immediately is preferable, but the balls can also be packed and eaten cold later. Before eating, if desired, poke a hole in the ball with your finger and pour in a little ghee. Dip pieces of the ragi dough in a watery sauce like [[Upeseru|upeseru]] broth and swallow; do not attempt to chew. Eat along with the solid upeseru for a complete meal that will keep you going all day. | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
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| − | [[Category:Vegetarian | + | [[Category:Ragi Flour Recipes|{{PAGENAME}}]] |
| + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:41, 9 May 2012
| Indian recipes
Ragi Mudde
Mudde is a compact ball of dough made from finger millet. It is a lunchtime staple of rural communities in Karnataka, Tamil Nadu and Andhra Pradesh in South India, and an important source of long-lasting energy among the rural poor.
Ingredients
Procedure
- Boil the water and add a little of the flour to make a paste, then add the rest of the flour.
- Stir once with the handle of a wooden spoon and leave it in the pot.
- Keep on a low fire for about 10 minutes until it smells cooked.
- Stir until the mixture turns dark reddish-brown. Once it begins to leave the sides of the pot, remove the pot from the fire and stir vigorously for 5-10 minutes--it's hard work, but the longer you keep at it, the lighter it will be.
- Pull the dough out and form into balls of about fist size.
Makes about 6 balls.
Serving immediately is preferable, but the balls can also be packed and eaten cold later. Before eating, if desired, poke a hole in the ball with your finger and pour in a little ghee. Dip pieces of the ragi dough in a watery sauce like upeseru broth and swallow; do not attempt to chew. Eat along with the solid upeseru for a complete meal that will keep you going all day.
