Ragi Mudde Recipe in Stovetop Pressure Cooker or IP
1 c water
A pinch of salt (optional)
1/2 c ragi flour
- Add water and a pinch of salt to pressure cooker, and cook for 2 whistles on high (Steam and More 2 mins)
- Quick pressure release
- Mix in ragi flour thoroughly, avoiding lumps and ensuring there is no dry flour.
- Keep the pressure cooker closed for 15mins with the whistle. No need to switch it on/warm/heat again.
- Open and shape into mudde, by dipping your hand in cold water.
I used home ground ragi flour for this recipe, but the amount of water required varies with the flour. Fresh flours give better results.
Traditionally, Ragi mudde is eaten with a very spicy sambar made with either spinach or something similar!