Raagi Muddae/Kali/Dumpling

Prep

Ragi Muddae/Kali/Dumpling

Ingredients:

• 1 cup ragi flour
• 1 tsp oil (olive, canola or can be ghee)
• pinch of salt to taste
• 2 cups water

Method:

Starting to cook

Boil 1 cup of water in a small thick bottom sauce pan. Add salt and oil and sprinkle in a tsp of ragi flour. Mix and bring everything to a boil and lower the heat to medium. Meanwhile mix the dry ragi flour in one cup of cool water and whisk into a homogeneous batter. Slowly pour this ragi batter into the boiling water, stirring simultaneously with a spatula (preferably wooden). Lower the heat further down. Continue to cook and stir for 6 to 8 minutes.The liquidy batter should gradually become thicker and become a soft dough. Remove the spatula, cover and  turn off the heat. Let it sit for a couple minutes before dividing into smaller
tennis ball sized dough or muddae/kali.

Almost cooked

Cooking Tips:

To divide and sub dive the hot ragi dough into balls, place some cooked ragi dough in a plate, dip your hands in cool water and shape the dough into balls for serving.

Serving tips:

Always serve ragi muddae/kali hot with a little dollop of ghee. It is usually served with hot sambar/huli or gojju.