Final post (I hope so..) for 'Challenge' event. Have you ever had left over mudde at home? just knead it with extra ragi flour to make a stiff dough and make them into chapathis on a non-stick paper and fry them on a hot girdle. Done!! Mudde Rotti is ready to eat. Caution!! Be gentle to the dough while rolling them.
Ragi Mudde/ball making procedure can be found here.
If you do not have left over mudde, just add 1 extra cup of flour while making ragi mudde and you end up getting a stiff dough than soft spongy ball. Next procedure is to just knead to remove lumps and roll them on a non-stick paper. Have patience. It may take a while for the rotti to get baked as it is very soft.
Easy right! I had coconut chutney, tomato chutney and bittergourd palya to enjoy my mudde rotti.
Suggestion : Suits best for elderly people who don't have strong teeth and are bored eating Mudde. You can serve it with plain dal/curd too.
Suits best for diabetics. Mudde rotti and bittergourd palya is a good combination.
Goes to Veda of Iyengar's Kitchen for her Challenge event
Apple Pickles from Sowmya of Cooking Station Blog
Grilled Red Pepper and Tomato Soup from Cooking Station Blog
Sorghum and Bajra flour rotti (Procedure is same as mix flour and mix veggie akki rotti)