I was actually craving for ragi kali or ragi mudde and i really miss my late maternal's grandma's ragi kali. She make the best kali the kind of, the moment you put it in your mouth it melts. All those childhold memories are here to stay. My late grandma passed away last year and i miss her & countless memories we shared and among many are food memories i learnt from her. God bless her soul 😥.
My cravings satisfied when i decided to make them for our Saturday lunch. My Dandelions never tried ragi kali before and both are hesitant to try..well you know the new generation. I persuade them to give it a try and as obedient they are both finished 1 ball each by commenting never thought it would taste good..yay!!! Amma won ☺.
The original recepi comes without rice but, my grandma always add rice to her kali recepi to enhance the taste & texture thus, i followed the same. You can omit the rice it's just optional. I served the kali with a dollop of melted ghee,spicy overnight salted fish curry,buttermilk,fresh green chilly and onion. This is what i call a perfect combo for a perfect meal on a perfect day 😍.
Ingredients
1/2 cup ragi flour
2 tbsp cooked rice
1 1/2 cups water
Salt to taste
Methods
In a bowl add 1 tbsp ragi flour from the 1/2 cup of the flour. Mix well without lumps with 1/2 cup of water. Keep aside.
Heat a large pan/kadai and boil the 1 cup water. Add the diluted ragi mixture and stir.
Reduce flame to low and add cooked rice and sprinkle the remaining ragi flour to the pan. Using a wooden spoon, stir well till no lumps.
Stir continiously till the mixture thickened and form a ball . Switch off heat and cover with lid for the mixture to rest for 8-10 minutes.
Wet your hand with water, while the mixture still warm start rolling into a large lemon sized ball. Repeat with the remaining mixture.
Serve warm with a dollop of ghee,buttermilk and curry.
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