South Indian Millet Swallow (Mudde)
Photo: Chandan.kempegowda, CC BY-SA 4.0
Mudde is a smooth ball of finger millet dough eaten across rural Karnataka, Tamil Nadu and Andhra Pradesh, and it needs only three things: ragi flour, water and a strong arm. The long stirring at the end is what makes the dough light, so do not cut it short. You do not chew it. You pinch off a piece, dip it in a thin broth such as upeseru, and swallow it whole.
Instructions
Bring the water to a boil in a pot. Stir a small handful of the flour into the water to make a paste, then add the rest of the flour.
Push the handle of a wooden spoon into the mixture once, stir, and leave the spoon standing in the pot. Cook on low heat for about 10 minutes, until the flour smells cooked rather than raw.
Stir until the mixture turns dark reddish-brown. When it starts to pull away from the sides of the pot, take the pot off the heat.
Stir hard for 5 to 10 minutes. This is heavy work, but the longer you keep going, the lighter the dough will be.
Lift the dough out and shape it into balls about the size of a fist. Serve right away if you can, or pack them to eat cold later. If you like, press a finger into each ball and pour a little ghee into the hole.
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