Ragi mudde

Ragi mudde,ragi sangatiorkali, colloquially simply referred to as eithermuddeorhittuwhich means 'lump' or 'dough', is afinger milletswallowdish of India in the state ofKarnatakaandAndhra Pradesh(Rayalaseemaregion).InTamil Nadu, especially in western Tamil Nadu, it is also calledragi kali.Ragi muddeis the main food in Kolar, Mandya, Hassan, Mysore, Tumkur, Bengaluru 
Rural, Ramanagar districts in Karnataka and Rayalaseema Region in Andhra Pradesh. A similar variation known asdhindois also eaten in Northeast India, Nepal and Bhutan. InUttarakhandand Himachal Pradesh in northern India, a similar variation is known asbaadiandbaarirespectively.
Ragi muddehas only two ingredients:ragi(finger millet) flour, and water. A tablespoon ofragiflouris first mixed with water to make a very thin paste and later added to a thick-bottomed vessel containing water on a stove top. As this mixture boils and reaches the brim of the vessel,ragiflour is added, which forms a mound on top of boiling water. Once theragiflour is added, it requires immediate mixing (to avoid lumps) with the help of a wooden stick (Kannada:ಮುದ್ದೆ ಕೋಲು:mudde kolu/Kannada:ಹಿಟ್ಟಿನ ದೊಣ್ಣೆ:hiTTin doNNe); the flour is beaten to a smooth dough-like consistency with no lumps. Then it is allowed to cook on medium-high flame. This hot dough is then rested on low heat before being rounded on a wooden board into tennis-ball-sized balls with wet hands. Thus preparedragiballs are broken down into smaller balls using fingers and dipped intosaaru(Kannada:ಸಾರು)/hesru(Kannada:ಹೆಸ್ರು),chutneyorgojju.Ragiis not supposed to be chewed.
Mudde, by itself, does not have a strong taste.Ragi muddeis traditionally eaten withsaaru(made of greens with sprouted grams [wholepulses], meat or vegetables), but can also be eaten withyogurtorbuttermilk. Thesaaruis often flavoured by mixing a dash of spicy, freshly ground green-chilli paste (Kannada:ಖಾರ,khaara), in one's plate according to taste.Ragi mudde-bassaruis a popular combination among the farming communities inKarnataka.Bassaruis made from the decanted water that remains after an assortment of pulses are steamed, usually along with a couple of pods of garlic. This water takes up the earthy flavour of the pulses to nicely complement the earthy flavour of themuddeitself. Onions, red chillies, and some garlic are browned and then ground into a paste along with grated coconut. This is added to the water, and the mixture is finally seasoned withoggarane.The steamed pulses themselves are often used to prepare a dry side salad known aspalya(Kannada:ಪಲ್ಯ).
There are numerous variations ofbassaru, which each yield a differently named (usually, eponymous with the major ingredient)saaru.Bassaruis itself a portmanteau ofbas(tira)(Kannada:ಬಸ್ತಿರ) ('steamed') andsaaru.Uppesru(Kannada:ಉಪ್ಪೆಸ್ರು)/uppsaaru(Kannada:ಉಪ್ಪ್ಸಾರು) is another common accompaniment tomudde. This is often simply a stew comprising steamedhorsegram, as well as the water used to steam it, with added salt. Sometimes, hyacinth beans (Kannada:ಅವರೇಕಾಳುavarekaaLu) replace the horsegram. The horsegram version is also known ashurLi saaru(Kannada:ಹುರಳಿ ಸಾರು).
Ragi muddeis rich in the same nutrients that are found infinger millet, namely fibre, calcium, and iron.
Ragi muddeis consumed with the famousKarnataka-styleupsaaru,bassaaruornati koli saaru(chicken curry) ormenthyada gojju(sweet and sour dish made offenugreekandtamarind). In most of southern Karnataka/oldMysoreit is eaten almost daily. Many luxury hotels serveragi muddeon special occasions. In the Rayalaseema region of Andhra Pradesh, it is eaten with pappu and chatnee.Ragi sankatiis also a main food in Anantapur district. It is served in almost all hotels in Anantapur district.