Ragi Mudde with Soppina Saaru

Cook the Slurry

• Once the water is boiling, reduce the heat to low.
• Slowly pour the prepared ragi slurry into the boiling water, stirring continuously with a whisk or spoon to prevent lumps.
• Cook for 1-2 minutes until the mixture thickens slightly.

Add Dry Flour and Steam

• Add the remaining 1.5 cups of ragi flour all at once into the center of the pot, forming a mound.
• Do not stir. Cover the pot with a tight-fitting lid and let the flour steam on low heat for 2-3 minutes.

Mix Vigorously

• Remove the lid. Using a sturdy wooden spoon or a traditional 'mudde kolu' (stick), begin mixing the flour into the liquid.
• Stir vigorously and quickly, pressing the dough against the sides of the pot to break down any lumps.
• Continue mixing for 4-5 minutes until a smooth, thick, and cohesive dough mass forms.

Final Steaming

• Gather the dough into a single mass in the center of the pot.
• Cover the pot again and let it cook on the lowest possible heat for another 5-7 minutes. This final steaming step is essential to cook the ragi flour completely.
• The dough is cooked when it's no longer sticky to the touch and has a slight sheen.

Shape the Mudde

• Turn off the heat. Have a small bowl of cold water ready.
• Dip your hands in the water to prevent the dough from sticking. Scoop out a portion of the hot dough onto a wet plate or a piece of banana leaf.
• Working quickly while it's still hot, shape the dough into a smooth, round ball without any cracks.
• Repeat with the remaining dough to make 4 equal-sized balls.

Serve Immediately

• Serve the hot Ragi Mudde immediately with your favorite sambar, saaru (rasam), or a spicy greens curry like Bassaru.

Simmer the Saaru

• Add 2 more cups of water (or as needed) to achieve the desired thin, soupy consistency.
• Bring the saaru to a rolling boil, then reduce the heat to low.
• Let it simmer gently for 8-10 minutes, allowing all the flavors to meld together beautifully. Stir occasionally.

Prepare the Tempering (Tadka)

• In a small tadka pan, heat the ghee over medium heat.
• Once hot, add the mustard seeds and let them splutter completely.
• Add the hing and curry leaves. Be careful as they will sizzle. Sauté for 10-15 seconds.
• Immediately pour this aromatic tempering over the simmering saaru. Stir to combine.

Serve

• Turn off the heat. Let the saaru rest for 5 minutes before serving.
• Serve hot with steamed rice, ragi mudde (finger millet balls), or chapati.