Ragi Mudde/Ragi ball - Finger millet Flour Recipe

Ragi Mudde(ರಾಗಿ ಮುದ್ದೆ) is a typical wholesome meal, which is made by ragi flour.
It is one of the most popular food in the southern part of Karnataka which is considered as a staple food. It is mainly served with sambars like Mossoppu, Upsaaru, or Bassaaru. If you are non-vegetarians then this goes well with chicken gravy/curry. This is one of the easiest recipes if you get to know how to prepare it for which you just need water, Ragi flour, and Ghee. Basically, ragi is one of the nutritious and healthy food, this can even be feed' ed to babies from 7 months which is prepared in the form of semi-liquid since its easy for digestion. This is called as ragi malt(ರಾಗಿ ಸರಿ). Using Ragi in your daily meal keeps your
bones strong, as it contains high proteins and is rich in minerals. 

Cuisine: India | Cooking: 20 minutes
Preparation: 10 minutes | Serves: 1

Ingredient:

Ragi flour     -   Approx 2 cup
Water          -   1 cup 
Salt             -   If needed (Optional)
Ghee           -   3-4 tbsp

Method:

1. Take 1 cup of water in a non-stick bowl. 
2. Add 1/4 of flour to water and stir it well until it mixes well with water ( Add Salt if required)
3. Cook it in low flame and keep stirring it until the content becomes little thick
4. Once it becomes little thick then leave it for 5 mins, let it boil
5. Then add some more Ragi flour to it and mix it well (The more flour you add the ragi ball becomes thick if you like it to be soft then add less)
6. Once you mix it well take around bowl apply some ghee to the bowl to prepare the Ragi ball.
7. Applying Ghee will help you to prepare the Ragi ball without sticky to the bowl and also it gives you taste.
8. Once Ragi ball is prepared serve it hot with Veg Sambar or Chicken/Mutton Gravy.

Note:

• Salt is optional, if required add 1/4 tbsp.
• Add ghee in the second step if needed.

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Mossoppu - Mashed Green Leaves Sambaar

This is one of the most famous ever lite recipes in village side. Mossoppu(ಮೊಸ್ಸೊಪ್ಪು ಸಾರು) means mashed green leaves sambar. It is made up with toor dal and mixed green leaves like dill leaves, methi leaves, palak leaves, spinach leaves, fenugreek leaves, amaranth leaves etc.., It is a famous south Indian dish. It goes well with Ragi Mudde or Ragi Ball is a softball prepared using finger millet flour. This is the most popular combination in the southern part of India. Along with mossoppu, Upsaaru and Bassaaru go very well with ragi mudde. Soon I will share the recipe. But you can prepare it using any combination of leaves depending on the availability and the taste. Here I used all above-mentioned leaves. 

                                                             Mossoppu Sambar

                  

Cuisine: South Indian | Preparation time: 15 min

Cooking time: 30 min | Serves: 5-6

Ingredients:

Mixed green leaves                                                                -  Bunch

(dill, amaranth, fenugreek, spinach, methi, palak)

Toor dal/Split pigeon peas                                                      -   2 cups
Chopped Onion                                                                      -   2 medium-sized
Turmeric                                                                                  -   a big pinch
Rasam powder                                                                        -   1 tbsp

Salt                                                                                          -  as needed
Lemon                                                                                     -  few drops

To Temper:

Oil                         -  2 tbsp  
Mustard seeds      -  1tbsp
Cumin seeds        -  1tbsp                    
Curry leaves         -  1 spring
asafoetida            -  a pinch
Garlic                   -   6 pods

For Masala:

Grated coconut    -  1 cup
Green chillies       -   6-8 nos, more or less
Tamarind              -   small lime size
Tomato                 -   2 medium-sized



Method:

1. Wash, soak and finally chopped all green leaves and keep aside.
2. Pressure cook the toor dal and green leaves by adding a pinch of turmeric powder and required water for 2 whistles in a high flame. Reduce to low flame after 2 whistles and cook for 5 minutes.
3. Once it has done, make it cool and half grind the boiled toor dal and green leaves along with the given ingredients For Masala. set aside. You can mash it by hand also.
4. In a frying pan, add oil, followed by the ingredients mentioned for Temper. once the aroma of garlic gives out, add chopped onion and fry till it turns golden brown. The flame should be medium.
5.  Next add ground masala paste(toor dal and green leaves paste), Rasam powder, salt. mix well and bring it to boil in a medium flame for 5-10 minutes.
6. Once it has done, switch off the stove and let it cool.
7. At last, add a few drops of lemon juice.

  Now mossoppu is ready to eat. serve hot with rice or ragi mudde/finger millet ball.





Notes:

• Dantina soppu (amaranth leaves), menthe soppu (fenugreek leaves), palak soppu (spinach), sabsige soppu (dill leaves). If you are in Karnataka, you can ask the vegetable vendor to give mixed greens to make masoppu. They will mix some 6-7 kinds of leaves.
• Few drops of lemon juice give a different aroma. you can skip this if you don't want tangy side.
• You can use red chillies instead of green chillies.
• Don't grind toor dal and green leaves too much. make it a thick paste, you can find half mashed leaves while eating.
• You can also cook toor dal and green leaves separately.

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