Authentic Karnataka & Rayalaseema Ragi Mudde (Ragi Sangati Power Balls)

In a deep heavy-bottomed pot (preferably clay or thick aluminium), bring 500ml water to a boil with salt, 1 tsp ghee, and 1 tbsp rice/millet.

In a small cup, mix 2 tbsp of HealEx Ragi Flour with 4 tbsp water to make a smooth, lump-free slurry. Pour this into the boiling water and stir continuously for 2 minutes.

Once the liquid boils vigorously, gently heap the remaining Ragi flour into the centre of the pot like a small mountain. DO NOT STIR immediately.

Allow it to cook undisturbed on medium heat for 4-5 minutes as the bubbling liquid rises around the flour mountain and cooks it from the outside.

Using a traditional wooden churning stick (Mudde Kolu) or the flat handle of a sturdy wooden spatula, stir vigorously from the bottom in circular motions until the flour blends seamlessly into a smooth, glossy, lump-free mass.

Cover with a tight lid, reduce flame to the lowest setting, and let it steam for 5 minutes. The dough is cooked when it stops sticking to wet fingers.

To shape: Transfer a large portion of hot dough onto a wet plate or wooden board. Wet your hands with cold water and swiftly roll and shape into smooth, glistening round balls.

Make a small dimple at the top, pour in 1 tsp hot melted cow ghee, and serve immediately with piping hot Bassaru, spicy chicken curry, or drumstick sambar.