Ragi Mudde with brown rice and moolangi sambar
My simple rustic lunch today... Ragi and brown rice mudde with moolangi sambar 😄😄 #onmyplate
Ragi mudde/ finger Millet flour balls are a staple diet of kannadigas.. it's commonly known as farmer's food, as ragi keeps the stomach full for longer without giving a heavy and lethargic feeling.. it cools your body by bringing down the body heat and is a super nutritious Millet! Needless to say it is a healthy flour, rich sauce of calcium, protein and iron.. It is usually had with a watery broth made out of greens mostly.. called bas-saaru..or massoppu saaru which is basically the broth got from cooking the greens and lentils. Today I paired it with my all time favourite moolangi sambar (radish curry). I have said it before also, I love this vegetable! I feel it's very underrated!
The twist in the mudde today is, I've added brown rice.. just as a trial.. Mudde is usually done purely out of ragi flour.. you need a good practice to get the proportions and handling right when doing this.. as it can end up becoming one hard lump or a watery mess!! Believe me, I've been there, done that and thrown it away too 😝. So, just to make it easier to handle, I added some rice and it turned out yum!
Topped it with ghee and poured hot sambar.. my lunch is done right! 😄
Ragi Mudde with brown rice and moolangi sambar
My simple rustic lunch today... Ragi and brown rice mudde with moolangi sambar 😄😄 #onmyplate
Ragi mudde/ finger Millet flour balls are a staple diet of kannadigas.. it's commonly known as farmer's food, as ragi keeps the stomach full for longer without giving a heavy and lethargic feeling.. it cools your body by bringing down the body heat and is a super nutritious Millet! Needless to say it is a healthy flour, rich sauce of calcium, protein and iron.. It is usually had with a watery broth made out of greens mostly.. called bas-saaru..or massoppu saaru which is basically the broth got from cooking the greens and lentils. Today I paired it with my all time favourite moolangi sambar (radish curry). I have said it before also, I love this vegetable! I feel it's very underrated!
The twist in the mudde today is, I've added brown rice.. just as a trial.. Mudde is usually done purely out of ragi flour.. you need a good practice to get the proportions and handling right when doing this.. as it can end up becoming one hard lump or a watery mess!! Believe me, I've been there, done that and thrown it away too 😝. So, just to make it easier to handle, I added some rice and it turned out yum!
Topped it with ghee and poured hot sambar.. my lunch is done right! 😄
Cooking Instructions
- 1
In a thick bottomed pan, add the soaked brown rice and water and bring it to a boil.
- 2
Let it boil for 5-8 minutes untill the rice is soft. Add the salt and lower the flame
- 3
Mix the ragi flour with a little water to make a smooth paste free from lumps.
- 4
Add this to the boiling pan slowly and mix everything well.
- 5
Let it come to a boil. Stir with a spoon vigorously till everything is combined and starts forming a lump
- 6
Add the ghee and switch off the flame. Keep it covered.
- 7
When it's easy to handle, but not fully cooked down, dip palm in cold water and form small balls/Mudde from the lump.
- 8
Serve it with any spicy sambar and enjoy nutritious healthy food.
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