Finger Millet popularly known as Ragi in India, is a cereal crop with an amazing nutritional value. Rich in protein, calcium and amino acids, such as methionine, Ragi flour is versatile for making porridges, pancakes, flat-breads and Ragi Balls. Ragi Balls in Southern India are often called Ragi Mudda/Mudde/Sangati/Sankati. It tastes best when served with a spoonful of ghee/clarified butter and either with chicken korma, mutton pulusu, sambar, aloo korma, or simply with yoghurt
- Ragi flour 1 cup,
- water 2 cups,
- chiroti rava or broken rice (nucchu) 2 tbsp
- Ghee – 3 tsp
- salt – 1 tsp
Related Recipes
-
Trinidadian or Tobagonian ToolumView Recipes >
