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Ragi Mudde with Soppu Saaru
Important millet-based staple with strong nutritional and regional significance; revised to make both components fully cookable.
सामग्री (10)
- ragi flour
- water
- salt
- toor dal
- spinach or mixed greens, chopped
- oil or ghee
- mustard seeds
- sambar powder
- cumin powder
- salt for saaru
विधि (6)
Step 1
Rinse the toor dal and cook it in 300 ml water until soft. Mash lightly.
Step 2
In a saucepan combine the chopped greens with 250 ml water and simmer until tender. Stir in the cooked dal, sambar powder, cumin powder, and 6 g salt. Simmer 8 minutes to make a light saaru.
Step 3
Bring the remaining 500 ml water and 6 g salt to a boil in a sturdy pot. Sprinkle 2 tablespoons of the ragi flour into the boiling water and whisk to make a thin slurry.
Step 4
Lower the heat and add the remaining ragi flour in a mound without stirring for 30 seconds. Then beat vigorously with a wooden stick or heavy whisk until smooth and thick.
Step 5
Cover for 1 minute, then beat once more. Wet your hands, portion the hot dough, and shape into smooth balls.
Step 6
Serve immediately with the hot saaru.