Ragi Ball
Ragi Ball ( Kannada : ರಾಗಿ ಮುದ್ದೆ [rāgi mudde]; Telugu : Sangati) is an Indian main course made from finger millet (Kannada: Ragi ). It is a specialty of the state of Karnataka , but can also be found partially in Andhra Pradesh .
description
The Ragi Ball is a tennis ball-sized dumpling made from foxglove flour . As a side dish, curry , sambar and possibly chutney are traditionally served. The way the Ragi Ball is eaten is a specialty : a piece is cut off by hand, dipped in the sauce served with it and swallowed without chewing, since the mouth would become uncomfortably sticky when chewing.
Manufacturing
To make it, water is brought to the boil and thimble flour is stirred in at a ratio of 2: 1. The porridge is boiled for about 10 minutes on low heat. It is then left to cool down until it can be shaped by hand.
To make a variant of the Ragi Ball with additionally cooked rice, you start with the cooking of rice. After 10 minutes of cooking time, add the foxglove flour and continue as described in the basic recipe. For the rice variant, for one part of uncooked rice, two parts finger millet flour and six parts water are added.
In addition, a ready-to-use mix for Ragi Balls was developed by the Food Sciences and Nutrition Department of the University of Agricultural Sciences, Bangalore . The foxglove flour, enriched with vegetables and oil seeds, is mixed with the specified amount of water and heated for a few minutes in a microwave or in a saucepan. The advantages of this method are the low workload, the shorter preparation time and the increased nutritional value compared to conventional Ragi Balls.
Web links
Individual evidence
- ↑ downtoearth.org.in "Ragi Is Back - But Only As Exotica". Retrieved May 31, 2016 .
- ↑ The Hindu: Now You Can Prepare Ragi Mudde In Just Four Minutes. Retrieved May 31, 2016 .