Categories: Genaral
Ingredients
- Raagi flour – 1 measure (I used a 1/2 paav glass)
- Water – 1 1/2 measures
- Salt – to taste
- Oil – 1/2 tsp
- You would need to use a short wooden stick (or ladle with a thin, stick-like end in upside down position – the side you would normally hold, would go into the pan/wok) while making the mudde. Don’t ask me why, but they have always used a wooden stick/ladl
- Also, preferably use a non-stick pan or wok to prepare the mudde. It avoids any wastage and plus, the mudde turns out really well without sticking to the sides of the pan.
Directions
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In a non-stick wok, heat the water. Allow to boil for 2 minutes.
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Add the oil and salt. Stir well with the wooden ladle (held upside down).
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Now, add one pinch of the raagi flour to the water and stir well (Pssst…this is a trade secret – it prevents formation of lumps when you add the rest of the flour).
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Allow to boil another 1/2 minute.
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Now, ensuring the wooden ladle is sitting in the pan (in the upside down position), add the remaining flour and immediately cover with a lid for 1 minute. Do NOT stir during this time.
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After a minute, take off the lid and start stirring vigourously till the mixture thickens to form a lump/ball around the wooden ladle. Remove from flame.
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Slightly wet your hand and give the mudde a smooth, round form.
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Enjoy it hot with the yummilicious avarekalu saaru!