14 November, 2018
Beetroot ragi mudde | finger millet balls |
ರಾಗಿ ಮುದ್ದೆ | ಬೀಟ್ರೂಟ್ ರಾಗಿ ಮುದ್ದೆ |
Our own Karnataka’s special – traditional authentic ragi mudde done/steamed using beetroot juice !! Yes continuing with my trial & error process of how to use beetroot in many ways, today I just tried out making ragi mudde/finger millet steamed balls, using beetroot juice/water.
And it is a big hit ! I can’t express my happiness in words. Beetroot & Ragi together, has really become one of the super food in even more healthier way. I think this is a very good choice for those people who are suffering from anemia, who have low calcium levels, who want to loose weight.
Ragi is also a rich source of fiber and helps lower cholesterol and beetroot as we know is a wonder vegetable. Let’s see how to make beetroot ragi mudde/ball.
Some of the other recipes using beetroot ⇒ Beetroot-chickpeas Palya/subji , broccoli-corn-beetroot masala rice , Beetroot palya/subji , beetroot-pomegranate raita , Pink paratha , Beetroot buttermilk/lassi , beetroot ragi rotti , beetroot masale dosay
Some of the other recipes using ragi ⇒ ragi rotti , ragi flour dosay , ragi ganji , sprouted ragi juice , RAGI MUDDE , ragi idly , ragi masala dosay , ragi set dosay , ragi button idly sambar , ragi – rave dosay
Ingredients : measuring cup used – 250 ml
- Ragi flour – 1/2 cup
- Beetroot (grated) – 1/2 cup
- Beetroot juice – 1 cup
- Salt – 1/4 tsp
- Ghee – 1 tsp
PROCEDURE :
- Grind grated beetroot using 1/2 cup of water into a fine paste and pass it through the strainer, squeeze well and collect the juice in a vessel, we get little more than 3/4 cup of juice, so add little more water to the juice to make it 1 cup
- I add/put that strained beetroot pulp into the huli/sambar, which I serve/make/prepare to go with this ragi mudde/ball or we can put/add the pulp into any curry or huli
- Bring the collected beetroot juice to boil by adding salt and ghee
- Now turn the heat to low, put the ragi flour all at once in the centre of the vessel and let it be on the low heat for 5 to 6 minutes
- Then stir the mixture well, so that it becomes like a ball and comes as a whole
- Turn off the heat and allow the mixture to sit for 2 minutes, then wet your hands, remove the mixture from the vessel and give it a shape of ball
- Serve with huli/gojju/raita anything of your choice
- Today I have served the ragi mudde with tomato Pappu/tomato dal, the recipe of which will be posted asap
You can check the recipe of tomato Pappu/tomato dal here –
