Bassaru Palya with Ragi Mudde


  • Horse gram, cooked – 1cup
  • Sambar powder – 2tbsp
  • Tamarind, extract – ½cup
  • Jaggery, grated – 1tbsp
  • Coconut, grated – 1½cup
  • Red Dry Chili – 4nos (adjust to your spice level)
  • Black Pepper – ½tsp
  • Coriander seeds – 1tbsp
  • Cumin – 1tsp
  • Mustard – 1tsp
  • Coriander leaves – 1bunch
  • Curry leaves – 1bunch
  • Oil – 10ml
  • Salt – 1tsp (adjust to your taste)

for Raggi Mudde

  • Ragi flour – 2cup
  • Oil – 2tsp (Ghee – optional)
  • Salt – ½tsp (adjust to your taste)
  • Water – 3cup


  • Fry coriander seeds, black pepper, cumin, red dry chili
  • Grind into a fine paste along with coconut, 3 tbsp of cooked horse gram
  • Heat pan, add tamarind extract, sambar powder, salt
  • Bring to a boil and keep boiling for about 5min in medium flame
  • Add rest of cooked horse gram, boil for 2~3min
  • Add ground paste, jaggery, mix well
  • Cook for 2min
  • Heat oil in a seasoning pan
  • Add mustard, allow it to splutter
  • Serve hot with Ragi mudde

for Raggi Mudde

  • Add 2~3 ragi flour in a small bowl, add little water, mix into a paste
  • Bring water to a boil in a heavy bottom pan
  • Add salt, oil to the boiling water
  • Add mixed paste into boiling water, stir well continuously
  • Simmer the flame, add rest of ragi flour, keep stirring well without forming a lump
  • Once the mix turns into paste consistency, switch off the flame
  • Allow it to cool
  • Grease hands water, make small balls
  • Serve along with hot Bassaru Palya


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