Traditionally made with ragi, mudde is a soft, steamed dough shaped into balls. Owing to its sticky consistency, it is swallowed without chewing, and calls for a soupy accompaniment. Here, it is served with a nandu (crab) rasam.
A filling Bengali breakfast, these fluffy, savoury, pancake-esque snacks replace wheat flour with foxtail flour, making for a lighter, and more nourishing dish