Raagi or Nachni or Finger Millet is a healthy grain, rich in calcium, fiber, a filling wholesome meal.  The Raagi Oonda as such does not have any taste by itself. However, it tastes very good along with Daal Paalak or non-veg curries. Link to Daal Paalak Recipe is available at the end of this video.

Kindly Subscribe to my YouTube channel for more such wonderful recipes. Please hit the Like button if you like my video, comment and share it. I have mentioned detailed recipe in description section of my video.

Recipe:

Ingredients:

  • Raagi Flour (Finger Millet Flour) – 3 cups.
  • Cooked Rice – 1 cup.
  • Ghee (Clarified Butter) – 3 tbs.
  • Fresh Lime Juice – 1 tbs.
  • Salt to taste.
  • Water – 6 cups.

Method:

  • Take a large deep Kadai and add 6 cups of water.  Heat it up until it starts boiling.
  • Add half the quantity of Ghee, fresh limejuice and salt to taste in to the boiling water.  Mix it well.  Boil it for couple of minutes.
  • Add cooked rice in to the boiling water and mix it well.  Boil it on medium flame for at least 8 minutes or until the rice becomes mushy.
  • Prepare a Raagi flour slurry.  This prevents lump formation.  Take a small bowl and 3 tbs of Raagi flour in it.  Add water little by little and keep mixing it until Raagi flour slurry is ready. Ensure there is no lumps.  The consistency of the slurry should be watery.
  • Add this Raagi slurry in the hot boiling water (with cooked rice in it) in to the kadai slowly and immediately start stirring continuously to prevent lump formation. 
  • After adding Raagi slurry in to the kadai, boil it properly and keep stirring it.
  • Add remaining Raagi Flour slow in to the kadai and continuously keep stirring it on high flame.  Continue to stir until Raagi Flour is cooked and becomes thick.  To ensure there is no lump formation, keep stirring it continuously.  There should not be any lump formation. 
  • Add remaining Ghee in to the kadai. Again, mix it well and keep stirring for another 2 to 3 minutes.  Turn off the flame.
  • Allow this cooked Raagi mix to cool down up to 50%.
  • Take a large bowl and add cold water in to it.
  • Dip all your fingers in to the cold water and immediately take a chunk of cooked Raagi and roll it in the middle of your palm and make a round ball of Orange size. Be careful, as the cooked Raagi is still hot.  Do this for all the remaining cooked Raagi dough before it cools down.
  • Allow the Raagi Oonda (Finger Millet Ball) to cool down.
  • Raagi Oonda is eaten with Daal Paalak.
  • Serve Healthy and Delicious Raagi Oonda with hot Daal Paalak.
  • Happy Eating.