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Ragi Mudde & Bassaru By Chef Rakesh Raghunathan

Rakesh Raghunathan
Ragi Mudde are traditional millet balls while Bassaru is a yummy broth from Karnataka. Chef Rakesh Raghunathan shares the recipe in detail.

Serves

4

Cooking Time

18-20 Min

Meal Type

curry

Preparation Time

6-10 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Ragi Mudde

    • 1 cup ragi flour

    • 1/2 cup water

    • 2 tsp ghee

  • For Bassaru

    • Dill Leaves as required

    • Spinach as required

    • 1 cup yellow split pigeon pea

    • 2 tsp poppy seeds

    • 1 tsp black peppercorns

    • 4 red chillies

    • 3 tsp grated coconut

    • 1 chopped onion

    • Curry leaves

    • salt to taste

    • 1 tsp turmeric powder

PREPARATION

  1. 1

    In a pressure cooker, add dill leaves, fresh spinach, 1 cup yellow split pigeon pea, 1 tsp turmeric powder, salt to taste, water as required and pressure cook for 3 whistles.

  2. 2

    After it gets cooked, filter the water in a pan and let it boil.

  3. 3

    Take 2 tsp poppy seeds, 1 tsp black peppercorns, 4 red chillies, ¼ cup chopped coconut, and 1 chopped onion in a blender jar. Blend to a smooth paste.

  4. 4

    Add the spice masala paste in bassaru broth, let it boil for few minutes. Bassaru is ready to serve now.

  5. 5

    Mix 1 cup ragi in ½ cup water to make ragi batter.

  6. 6

    Heat a pan, pour ragi batter as required.

  7. 7

    Stir well to avoid any lumps.

  8. 8

    Now add 1 tsp ghee, and cook until the raw smell of ragi goes away.

  9. 9

    Once the mixture cools down, grease your palms with ghee and roll the dough to balls.

  10. 10

    Ragi mudde is ready to serve.

STEP BY STEP