How to make ragi Mudde
1. Before beginning, set aside a heavy-bottomed pan or dutch oven, some water in a bowl and wooden stick to mix the mixture. You can use a spatula with a wooden handle/base or the bottom of a wooden spatula. I used a wooden spatula.
2. Measure 1 cup of ragi flour. Remove 2 teaspoons of the ragi flour and set aside.
3. Take 2 cups water in a saucepan or pot. Add the 2 teaspoons ragi flour to the water.
4. Mix well with a small wired whisk or spoon.
5. Add salt and mix again. NOTE: Traditionally salt and ghee are not added, but I like to add some salt for added flavor.
6. Place a thick bottomed pan on the stove over medium heat.
NOTE: Using a good, sturdy pan is very important as you do not want the ragi to burn at the bottom of the pan.
7. Stir occasionally. Let this slurry come to a boil.
8. When the slurry begins to boil, lower the heat and sprinkle the remaining ragi flour evenly all over the pan.
9. Ensure that the ragi flour is evenly distributed across the top of the liquid. Do not mix or stir.
10. Let it cook undisturbed for 3 to 4 minutes on low heat.
11. After this undisturbed cooking period, mix very thoroughly with the wooden stick. Prepare yourself for an arm workout! That’s an added health bonus, no? 😉
12. Ensure that there are no dry flour specks or lumps visible as you go on mixing.
13. Incorporate any visible dry flour into the wet mixture by continuing to stir. The mixture will thicken and become sticky.
NOTE: 2 cups of water works perfectly for me in my climate. But if the dough mixture looks dry, add in a few tablespoons of hot water. If it is too moist, then add 1 to 2 tablespoons of ragi flour.
14. Keep on mixing for a few minutes and you will see the mixture clumping together and gathering around itself.
15. Scrape any remaining dough off the wooden stick and return to the pan. Cover and steam for 6 to 7 minutes on low heat.
16. When the steaming is complete, turn off the stove and remove the pan from heat. Allow it to remain covered and continue to steam for 5 minutes off heat.
17. In the below photo you will see the ragi consistency after steaming in the residue heat on the countertop.
18. You will also see a thin layer of the dough stuck at the bottom and looks dry or overly cooked. This is an indication that your ragi dough has been cooked properly.
19. When you take a tiny portion of the dough and shape it into a ball, it will easily form a ball without sticking to your fingers.
20. Brush or spread some water on a plate.
21. Transfer the cooked ragi mudde mixture onto the plate using the stick. Remove any small lump from the bottom of the pan and add on the plate. Leave the mixture that is stuck to the bottom or the sides; they cannot be removed without some soaking time.
22. Spread water in your palms and begin to knead the mixture.
This mixture will be very hot, so the water in your palms and fingers will help you to be able to knead.
24. Portion the dough and make medium-sized balls from it. Shape into neat balls by rolling the dough between your palms.
25. Place them in a steel box. I keep them in the roti box, so that they stay warm and soft.