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Ragi Mudde & Bassaru By Chef Rakesh Raghunathan

Ragi Mudde & Bassaru

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

4

Cooking Time

18-20 Min

Meal Type

curry

Preparation Time

6-10 Min

Difficulty

MEDIUM

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View step by step

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

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.

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.

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

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

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.

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.

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

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

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

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

Heat a pan, pour ragi batter as required.

Heat a pan, pour ragi batter as required.

Stir well to avoid any lumps.

Stir well to avoid any lumps.

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

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

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

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

Ragi mudde is ready to serve.

Ragi mudde is ready to serve.

Bassaru is a watery curry (Rasam) made from drained water in which dal is cooked with green vegetables. In this recipe, the chef cooks toor dal with dill and spinach and then strains it. He adds a paste of onion, khaskhas, freshly grated coconut, black pepper and red chilli to this water and boils it.

This simple and humble curry is yummy and tempting.

Ragi Mudde are made from Ragi (Finger Millet). The recipe is very simple and quick. In this recipe, a batter of ragi and water is cooked thill it is thickened. Ghee is added to this thickened mixture and then it is shaped into balls.

Ragi Mudde are healthy and soft balls of millet that taste great with Bassaru.

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