A traditional super healthy peasant dish fun to make & fun to eat, especially for kids. This dish is most commonly made in southern parts of India.
Finger millet/Ragi powder/flour is cooked in water & then mixed to form a smooth soft dough, it is rolled into ball & served with greens dal curry or any spicy veg/non veg curry.
The speciality in this dish is in the way it is eaten, we pick a piece of ragi/finger millet ball & roll it in the curry & then we swallow it. As we savour the curry, the flavour & softness of finger millet/ragi ball piece is felt as we swallow it (we do not bite into it due to its stickiness).
It is usually eaten for lunch, super healthy food is loaded with calcium, Iron, Vitamin & minerals. Please do give it a try.
- 1 Cup – Finger Millet/Ragi Powder/Flour (Store Bought)
- ½ Cup – Warm water
- 1 Heap Tsp – Finger Millet/Ragi powder/flour
- 1 ½ Cups – Water (to cook the flour)
- 1/2 Tsp – Salt
- ½ Tsp – Oil
- Pour ½ cup warm water into a cup & add 1 tsp finger millet/ragi pwdr into it. Mix until it dissolves & set aside.
- In a deep & heavy bottom sauce pan pour 1 ½ cups water & turn on heat.
- As it starts to bubble add the ½ cup of finger millet/ragi flour mixed with water, we set aside earlier.
- Mix well.
- Once it starts to boil add salt, oil & mix.
- We will need wooden stick or you can use the stick part of a wooden spoon/spatula.
- As the water boils drop finger millet/ragi powder into the pan (please do not mix).
- Place the wooden stick in the middle of the heap of the finger millet/ragi powder (please keep heat on medium low).
- Place a lid covering the pan partially & we let it cook for 7-9 minutes.
- After 8 minutes turn off heat & open lid.
- Now with the wooden spoon mix the powder with water it is cooking in until completely incorporated.
- We need to mix well & the consistency needs to be a smooth sticky dough (when we mix really well it comes together nicely).
- If the mixture has more liquid add a few tbsp of finger millet/ragi powder & mix well (we need to work fast as the dough will dry out fast).
- If the mixture has less water add a few tbsp of hot water & mix well.
- We mix/slightly beat for about 3-4 minutes.
- Then cover with lid & let it sit for a minute.
- In the mean-time in your work space keep a bowl of water, a silicon spatula, a small plate, a hot case to keep the food warm until we serve it.
- Open the lid of the pan & dip silicon spatula/butter knife in water & remove the dough stuck to the wooden stick & bring all the dough from around the pan together.
- (We wet the utensils before handling the dough so that the dough does not stick to any utensils).
- We pour a few drops of water & wet the small plate.
- Now dip a spoon in water, scoop dough to the size of an orange & drop it on the plate, it will slide right out.
- Now we wet our hand & with the help of the plate we roll the dough into a ball (we use plate as the dough will be hot).
- We dip our hands again if required to make the ball smooth.
- Once we rolled out a smooth ball we place it in the hot-case to keep it warm.
- We follow the same method & roll all the dough into balls.
- We make it big balls as it is served per person.
- We clear the sauce pan with a wet spatula & finish all the dough.
- Once we roll all the balls we close the hot-case.
- Ready to serve.