Baked Ragi Mudde

Baked Ragi Mudde is a wholesome and nutritious dish made from finger millet, baked to perfection, offering a delightful texture and earthy flavor. This unique preparation makes a healthy alternative to the traditional boiled version, perfect for a modern vegetarian meal.

Ingredients

• Ragi flour - 100 grams
• Water - 250 ml
• Salt - 1/2 teaspoon
• Ginger (grated) - 1 teaspoon
• Green chili (finely chopped) - 1 small
• Coriander leaves (chopped) - 2 tablespoons
• Curd (yogurt) - 100 grams
• Olive oil - 1 tablespoon
• Baking powder - 1/2 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a saucepan, bring water to a boil and add salt, grated ginger, and chopped green chili.
3. Slowly whisk in the ragi flour, stirring continuously to avoid lumps. Cook for about 5 minutes until the mixture thickens and pulls away from the sides of the pan.
4. Remove from heat and let it cool for a few minutes. Once cooled, mix in the chopped coriander leaves, curd, olive oil, and baking powder until well combined.
5. Grease a baking dish with a little olive oil and transfer the ragi mixture into the dish, smoothing the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
7. Remove from the oven, let it cool for a few minutes, then slice and serve warm.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in calcium and iron, supporting bone health and preventing anemia.

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