Wash and soak rice for 15 mins.
In a pressure cooker, take 1/2 cup of rice and add 2 cups of water along with salt to taste. Pressure cook for 3 whistles.
Once the pressure falls down, remove lid and check if rice is softly cooked. The rice should cooked to mushy texture.
Check if the rice still has water, else add 1/2 cup water. Add the ragi flour, cover with lid and allow it to simmer for 5 mins.
Offlate, I mix the flour with rice right away using a rolling pin. Stir well briskly to ensure the ragi flour is well mixed with rice and it gets cooked properly.
Ragi flour is added slowly so that no lumps are formed.
End of the stirring, you will find the ragi flour well mixed. The consistency should be really soft but not gooey. Before closing with the lid, sprinkle few drops of water. Cover with lid partially to ensure it gets cooked.
Next, comes the tough job. I have always remembered Amma struggling with making the Mudda as it has to be done when the mudda is still hot. This is what my granny used to do too. And she had a special task when this was made as she is used to handle the hot rice to make the balls.
However, Athamma showed me a simple, yet beautiful way of making these balls without burning your palms.
Take a big bowl that is wide enough to rotate. Wet the entire inner side of the vessel with water, throw away excess water. Transfer the required hot ragi rice into the bowl, quickly swirl the vessel in a circular way so that the ragi rice naturally binds to form a ball.
When you are going to make the second ball, again wet the bowl with water. Repeat the process.
With 1/2 cup Rice and 1 cup Ragi flour, I got a medium sized ball of the size shown above. The balls tastes good when more ragi flour is added to less Rice.
Since I pressure cooked the rice to soft consistency, I had no need to remove the excess water as it is done in the normal way. After adding the ragi flour, I added about app 1 cup of water. You may have to reduce or increase this amount as it depends on the rice used and the ragi flour.