Sankati/Sangati/Ragi
Mudde (Ragi and Rice balls) with Chicken Curry
For The Ragi Mudde:
Ragi Flour - 1 cup
Rice – ½ cup (washed and soaked in water for 15-20
minutes)
Water – 3 cups
Salt to taste
Method:
Pressure cook ½ cup of rice with 2 cups of water
till it is soft and slightly overcooked (3-4 whistles)
When done, check if the rice still has water; else
add ½ a cup of water to it and mix well.
Add the Ragi Flour, cover with lid and allow to cook
on a slow flame, without the whistle, for 5-6 minutes.
Briskly stir together the flour and rice (like you
would beat a cake batter) till they mix together completely. Add the salt and
mix together some more. The consistency should be soft and malleable, not gooey
or runny. If it’s too dry add a little hot water.
To make the Mudde (balls)
Take a medium sized, slightly deep vessel. Wet the
entire side of the vessel with water and throw away the excess water.
Spoon a generous portion of the Ragi-rice mix into
this vessel, and quickly move the vessel in a circle till the mix forms into a
ball.
Serve immediately.