BY CHEF DEBDUTTA BANERJEE
EXECUTIVE CHEF
ITC FORTUNE PARK PUSHPANJALI,
CITY CENTRE, DURGAPUR
INGREDIENTS :
1. Ragi Flour-1500 gms
2. Ghee -100 gms
3. Salt -50 gms
4. Water -800 gms
METHOD:
To make the Ragi Mudde
• In a thick bottomed pan water and rice flour add 1tbsp ragi. This is done to avoid lumps while the mixture boils.
• Place the pan over a flame of medium high heat and bring the water to a boil. Add the remaining ragi flour. Do not mix.
•Leave it for about 6-7minutes when the water will slowly bubble over the flour. Leave it for another 2-3 minutes & then using a wooden spatula mix the mixture.
•Reduce flame & keep mixing till the mixture comes together like a ball.
•Remove from flame, remove contents on a plate & allow to cool off for a few minutes till it is ok for you to handle the dough. Form into palm size balls & serve.
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