Another one of the various local delicacies made from Ragi/Finger Millet/Madwa
Madwa Laddoo . . . This is the local name.
I don’t know what it should be called in English.
I could call it ‘FINGER MILLET DUMPLING’.
THE RECIPE . . .
Finger millet flour: 2 cups
Lukewarm water: 3 cups
Cooking oil: 4 teaspoon
Salt: To taste
Diced medium sized onion
Make dough out of the finger millet flour, lukewarm water and salt. Make elongated balls of approximately half inch length as shown in the picture.
Arrange sticks at the bottom of a wide mouthed vessel such that there is space for some amount of water below the sticks. See the snap.
Lay a leaf (preferably banana leaf) or muslin cloth on the top of the twigs that are arranged. Ensure that the water do not touch the sticks. Boil the water inside the vessel.
Once the water is boiled, carefully arrange the elongated balls of the dough on the leaf or muslin cloth. Steam the dumplings for about 10-15 minutes. We had tried to do this with a idli cooker. Surprisingly, the results were quite different to the traditional method of steaming.
In another vessel, heat 4 teaspoons of oil. Put the diced onion and fry till golden brown.
Add the ragi balls to the onion and heat for about 3-4 minutes.
These dumplings taste well with tomato sauce.