Ragi mudde – A staple food in some parts of Karnataka and Andhra pradesh. Ragi is finger millet and mudde is a moist ball. It is nutritious, healthy and a whole some every day food of a large population in many rural areas of Karnataka. Ragi was well known as the poor man’s grain from decades as they are easy to grow with minimal water resources and zero pesticides.
To make ragi mudde, the whole grain finger millet is milled to flour and then cooked to a moist ball. It is served with some every day gravies like bassaru, massoppu, saaru or any dal varieties. Farmers who would leave home in the early hours of the day would eat this with a nutritious lentil dish that helped them to keep fit the whole day.
This Karnataka style ragi mudde is sightly different from ragi sankati and there are slight variations to making this with rice or rice flour. Ragi sankati is served with a simple chicken curry, chicken gravy or chicken pulusu in rayalaseema area.
Ragi mudde is prepared only with ragi flour and no rice or riceflour is used. It is good to serve with a dal curry or leafy vegetables. You can find the recipes of dal here to go with this.
Consuming finger millet regularly strengthens the bones and also helps to maintain steady iron levels. I have used home made ragi flour but any good quality store bought fine flour is good to make this.
Ragi mudde can be prepared by bachelors too easily with ready made flour. It barely takes 10 minutes to prepare, good to have for breakfast or even for dinner.
To make ragi mudde, traditionally a wooden stick called mudde kolu is used to incorporate the flour with the Hot water. However if you do not have you can use a steel ladle.
How to make ragi mudde
1. Stir in 1 tbsp flour in 1 cup water and bring it to a boil.
2. Allow the mixture to boil rapidly.
3. Add the rest of the flour in 2 parts. If you are making more ragi mudde then add it in 3 to 4 parts.
Cooking ragi mudde
4. Set the pot aside, away from the stove and stir well with the wooden stick or spoon to prevent any lumps. Put it back to the stove and cook till it thickens. Scrape off the sides and get the dough to the center of the pot.
5. Cover and cook on a lowest flame for about 2 to 3 minutes.make sure you are not burning it.
6. Off the stove and let the dough rest for few minutes. Keep the pot covered since it still gets cooked.
When the temperature comes down, grease or rinse your palms and roll the dough to balls.
Serve with any dal or gravy curry.
Ragi mudde recipe
Ragi mudde recipe | How to make ragi mudde | Ragi recipes
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- ½ cup ragi flour or finger millet flour
- 1 cup water
- Salt as needed (optional)
- Add salt, 1 tbsp ragi flour to water in a pot and mix well to remove any lumps.
- Begin to cook on a medium flame.
- When the mixture begins to boil rapidly, add the flour.
Making ragi mudde
- Take off the pot from the stove, and stir well with a wooden stick to prevent lumps.
- You will see that the water is absorbed quickly by the flour, but yet looks soggy. Bring the flour together to the center of the pot, this helps to trap the steam in the flour.
- Back to the stove, cover and cook on a low flame for about 3 minutes without burning.
- Switch off the stove and leave it as it is covered.
- When the temperature comes down, either grease or moisten your palms and roll it to balls.
- Serve ragi mudde with your favorite gravy or sambar.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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