Equipment preparation and making Ragi slurry:
1.Take a pan with heavy bottom along with a wooden stick or the bottom of a spatula for mixing.
2.Measure 1 full cup of Ragi Flour and set aside 2 teaspoons from it.
3.Add 2 cups of water and 2 teaspoons of Ragi Flour to the pan and mix well.
4.Add some salt and mix again.
Boiling Ragi Slurry:
5.Place the pan containing the slurry on the stove over a medium heat
6.Keep stirring occasionally until it comes to a boil.
Making the Ragi Dough:
7.When the Ragi slurry begins to boil, lower the flame and add the remaining flour all over the pan evenly.
8.You must ensure an even placement of the Ragi Flour on top of the liquid.
9.Do not mix or give it a stir.
10.Let it cook for 3 – 4 minutes, absolutely undisturbed.
11.Once done, take the wooden stick or the bottom of a spatula and mix it thoroughly.
12.There should be no lumps or flour specks, so ensure mixing well until it thickens and becomes sticky.
13.After a few minutes of thorough mixing, you should notice the mixture clump together, gathering around itself.
Steaming the Ragi Dough:
14.Cover the pan and let it steam on low heat for about 6 to 7 minutes.
15.Once done, turn the stove off and remove the pan.
16.Keep it aside, allowing it to steam for about 5 minutes more.
17.Now, take tiny portions from the dough and shape them into balls.
18.If the process has been followed accurately, the dough will not stick to your fingers, and making the balls will be easy.
Kneading and shaping the Ragi Mudde:
19.Take a plate and brush some water on it.
20.Transfer the cooked Ragi Mudde mixture to the plate.
21.Spread some water in your palms and start kneading the mixture well.
22.Knead it well until it turns into a smoothened dough.
23.Once done, portion the dough and make neat, medium-sized balls out of it.
24.After that, place them preferably in a steel box to keep them warm and the texture soft.
Making the Chilli Chutney:
25.Take a frying pan and add 1.25 cups water, red chilli whole, and tamarind.
26.Cook for 5 to 6 minutes on medium flame until the chillies soften.
27.Drain the water and keep the softened red chillies and tamarind aside.
28.While they are warm, add them to a grinder or spice blender with salt as per taste and 2 to 3 tablespoons of water.
29.Blend well until it turns into a smooth chutney, and transfer it to a heat-proof bowl.
30.Now, take another pan and add 1 tablespoon of Sunflower Oil, Black Mustard Seeds, Curry Leaves, Fenugreek Seeds, and a pinch of Asafoetida.
31.Once the curry leaves become crisp, all you have to do is pour the tempering into the chutney.
32.Mix well and serve the Ragi Mudde with this lip-smacking Chilli Chutney.
