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Swasthi's Recipes

Home >> Recipes >> Karnataka food recipes

Ragi mudde (finger millet balls)

By swasthi , on February 18, 2021, 57 Comments, Jump to Recipe

Ragi mudde are gluten-free traditional balls made with finger millet flour. Finger millet is known as ragi in South India, and mudde is a Kannada word for soft ball. Ragi mudde are nutritious, healthy and a wholesome every day food of a large rural population in 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.

ragi mudde

Consuming finger millet regularly strengthens the bones and also helps to maintain steady iron levels. It is great for the overall well-being so these grains are used to make various dishes like rotti, dosa, ladoos and halwa.

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Traditionally to make ragi mudde, whole grain finger millet is milled to flour and then slow cooked to a dough like texture. It is then steam cooked for some time and rolled to moist & soft balls.

These can also be made with store bought flour. Making these ragi mudde just takes about 20 to 25 minutes but it has to be prepared correctly to avoid indigestion.

Since it is a whole grain food with lots of fiber, it digests slowly, releases the sugars slowly & keeps you full the whole day. So it is good for everyone including toddlers & people with diabetes.

Ragi mudde is served with some gravy/ soupy sides 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.

ragi finger millet

About this recipe

My recipe will teach you how to make soft and well-cooked ragi mudde. For years I have made this will homemade sprouted ragi flour which I would get from my mom’s home in India. With the current situation I have no access to it so have been using store bought one with good success.

So any kind of ragi flour will just work as good, sprouted or non-sprouted both. If you are a first timer start with smaller quantities till you get used to the taste and texture.

ragi flour

To serve this you will need a lot of side dish. I would say for 1 serving of ragi mudde you will need atleast 2 cups of side dish. So plan accordingly.

These balls are a powerhouse of nutrition loaded with essential vitamins, minerals & fiber. So it is best to have this in the early hours of the day like for breakfast or lunch. Having these for dinner or late in the night can cause tummy problems.

Apart from ragi flour, you will need a sturdy wooden stick or spatula especially if you are making this in larger quantity. In India, we use a wooden stick called mudde kolu to make this.

However a regular wooden spatula just works well for smaller quantity. It can break if you use it for larger quantity, like more than 1 cup.

You can easily find many kinds of mudde kolu in Bangalore & Mysore regions. A regular straight wooden rolling pin also works well.

Ragi mudde vs ragi sankati

Mudde is a Karnataka dish and is made only with ragi flour and water. But ragi sankati is a dish from Andhra Pradesh which is made with rice, ragi flour and water.

Though these are made in a similar way they taste quite different. Sankati is lighter & easier to digest due to the addition of rice.

Vegetarians serve them with a good gravy including leafy greens. Non-vegetarians eat them with chicken curry, chicken pulusu or chicken sambar.

For more Ragi recipes, you can check
Eggless ragi cookies
Ragi roti
Easy ragi dosa
Ragi ladoo
Easy Ragi idli
Ragi halwa

How to make ragi mudde

1. Add 1 tablespoon ragi flour to a small bowl. Pour 3 tbsps of water and give a good mix to break up the lumps.

flour and water in a bowl

2. We want a smooth mixture here. Set this aside.

ragi mixture in a bowl

3. Pour 2 cups water to a heavy bottom pot. Add half teaspoon salt (optional) and 1 teaspoon ghee (optional). Traditionally salt and ghee are not used. Bring this to a rolling boil.

boiling water in a pot
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4. Stir the flour mixture with a spoon and pour to the boiling water.

pour ragi mixture to hot water

5. Give a good stir so it incorporates into the water well.

boiling ragi in water

6. Then cook this mixture on a medium heat until it begins to boil & bubble well.

thick ragi mixture boiling in a pot for mudde
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7. Reduce the flame to lowest and add the flour.

add ragi flour

8. Using a stick or a wooden spatula incorporate the flour into the water.

mixing with mudde kolu

9. While mixing you will see specks of flour and loose lumps. Keep mixing to incorporate all the flour.

stir flour with wooden stick

10. You won’t get any lumps here. Take a spoon and cleanup the spatula or stick.

ragi mudde ready to be steamed

Steaming

Cover the pot and let it steam for about 5 minutes. Remember to keep the flame at the lowest. I turn off the heat and it rest for another 5 minutes. This is when the dough cooks well.

steam covered on a low heat
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After this step you will see some of the dough is stuck to the bottom. This is how it turns out traditionally. However if you do not want to waste the dough use a nonstick pot or pan.

To check if it is done, touch the dough with your fingers or spoon. The dough will be dry and won’t stick if it is done perfectly. Also you will see the dough begins to dry out or slightly brown at the bottom. This is a sign that ragi mudde has cooked well.

nonsticky ragi mudde

Grease or moisten a wide plate and transfer the steamed dough. Dip your fingers in a bowl of water or grease your fingers. Knead slightly hot dough well for 1 to 2 minutes so it looks uniform and smooth.

greased fingers to knead ragi mudde

Divide the dough to 3 portions and smoothen them to balls. You can also make smaller balls if you prefer. This recipe makes 3 medium or 2 large servings.

soft rolled ragi balls
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Serve ragi mudde hot with any curry/ gravy/ sambar. It keeps good in a insulated box for 2 to 3 hours. I usually place a small steel rack or trivet in the box and then place these over it so they don’t sweat and become wet.

ragi mudde

Troubleshooting

  • If your mudde becomes too soft, sticky, too wet and looks soggy at the last stage, add a tablespoon or more ragi flour. The amount of water to use depends on the kind of flour so this extra tablespoon may or may not be needed.
  • Traditionally ragi mudde is made with regular ragi flour. But sprouted flour works as good and is lighter to digest.
  • Mine always turns out lighter in color and softer if ragi is sprouted too much. My mom would always sprout them to half inch long. So if you are using homemade sprouted flour (with longer sprouts) then use lesser water. Here is a picture of the same.
ragi mudde

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Recipe card

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ragi mudde

Ragi mudde

These healthy and nutrient dense finger millet balls make for a great breakfast or lunch. Serve it with any soupy/gravy sides like lentil dish or a curry.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings2 to 3
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 cup ragi flour (finger millet flour)
  • 2 cups water
  • ⅓ teaspoon salt (optional, adjust to taste)
  • 1½ teaspoon ghee (or use water)

for slurry

  • 1 tablespoon ragi flour
  • 3 tablespoons water
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Instructions

  • In a small bowl, mix together 1 tablespoons ragi flour with 3 tablespoons water. The mixture should be free of lumps. Set this aside.
  • To a heavy bottom pot, pour 2 cups water. Add ⅓ teaspoon salt and ½ teaspoon ghee. Both these are optional.
  • Bring the water to a boil, then stir the ragi mixture with a spoon and pour it straight into the boiling water.
  • Give a good mix with the spoon and let it come to a boil again on a medium heat.
  • You will see the mixture begins to thicken and bubble, then lower the flame completely and add the flour.
  • Mix with a sturdy wooden stick or a spatula to incorporate the flour into the water. Within 60 to 90 seconds you should see no streaks of flour.
  • Continue to mix until no lumps remain. Scrape off the stick with a spoon to loosen all of the ragi stuck to it.
  • Cover the pot and let it cook on the lowest heat for 5 mins.
  • After 5 minutes, give a mix again for 30 to 60 seconds. Remove the stick and cover back. Turn off and let it steam in the residual heat for another 5 minutes. (with the stove turned off)
  • Perfectly done ragi mudde will be non-sticky when you touch it with your fingers or a spoon.
  • Grease or moisten a wide plate with few little water. This helps the dough not to stick to the plate.
  • Transfer the dough to the plate. Grease your fingers with ghee or dip your fingers in a bowl of water.
  • Begin to knead the dough for 30 to 60 seconds. Then divide to 2 to 3 equal portions and roll to small balls.
  • Serve ragi mudde hot with a gravy or soupy lentil dish.
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Notes

  • We usually make this without any salt as the side dishes are already salted.
  • Traditionally no ghee or oil is used. Instead fingers are dipped in water before rolling to balls.

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)

Nutrition Facts
Ragi mudde
Amount Per Serving
Calories 445 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 409mg18%
Potassium 513mg15%
Carbohydrates 90g30%
Protein 9g18%
Calcium 437mg44%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Ragi mudde recipe first published in November 2014. Updated and republished in February 2021.

Ragi mudde (finger millet balls)
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

Recipe Rating




Recipe Rating




57 Comments
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Vinamratha
February 3, 2021 7:25 am

How long you can keep ragi mudde after making it?

Reply
swasthi
Reply to  Vinamratha
February 18, 2021 11:27 am

It is best consumed hot. You can keep it for 2 to 3 hours in a insulated hot box.

Reply
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Rajshi
August 26, 2020 4:38 pm

Hey,
I am really interested in trying this recipe, which dal or curry dish goes best with it ?

Thanks in advance!

Reply
swasthi
Reply to  Rajshi
August 27, 2020 1:46 am

Hi Rajshi
Try with this Sambar or this tiffin sambar. It goes well with any dal or leafy greens with dal but if you are new to it, then I insist you try with a good sambar. Hope you enjoy it.

Reply
Rajshi
Reply to  swasthi
August 27, 2020 5:49 am

Thank you!!
I will give it a try

Reply
Geetha Krishnan
April 3, 2020 3:05 pm

Hi Ms.Swasthi, tried both ragi ladoos and ragi biscuits. Both were excellent. Thanks for sharing.

Reply
swasthi
Reply to  Geetha Krishnan
April 3, 2020 3:11 pm

Hello!
You are welcome! Glad you liked them. Thank you!

Reply
Prabhakar Naik
January 21, 2020 12:36 pm

Excellent!
I am a beginner,
I did not know..the steps
I thought it was simpler than as described here.

Thanks!

Reply
swasthi
Reply to  Prabhakar Naik
January 28, 2020 9:03 am

You are welcome!

Reply
Anoosha
December 3, 2019 2:48 am

5 stars
Thank you Ms. Swasthi. I always wanted to eat this healthy dish and your receipe was a timely help. ☺

Reply
swasthi
Reply to  Anoosha
December 9, 2019 3:25 pm

Hello Anoosha,
You are welcome. Glad you liked it!
Thanks for the comment.

Reply
Chetan
October 26, 2019 10:15 pm

Awesome recepies, helps me so much

Reply
swasthi
Reply to  Chetan
October 27, 2019 5:27 am

Thank you!

Reply
D
September 30, 2019 7:16 pm

Great foolproof recipe, thanks.

Reply
swasthi
Reply to  D
October 2, 2019 2:56 pm

You are welcome!

Reply
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Swathi
August 23, 2019 8:05 pm

4 stars
It wasn’t hard as ball but it was soft and tasty. My husband loved it

Reply
swasthi
Reply to  Swathi
August 24, 2019 4:02 am

Hi Swathi,
Hope you were able to make a ball. The texture hard or soft comes from the ratio of water to flour. The amount of water depends on the kind of flour. Some take up so much water hence the mudde comes more firm some don’t. So experienced cooks keep adding the flour approximately until it comes to a texture they think is right. This is similar to the way many people make upma. Keep adding rava to boiling water until you get a certain consistency. So for firmer balls, next time use the same recipe & try adding a bit more of flour. Hope this helps.

Reply
Divya
May 5, 2019 7:04 pm

That is not ragi mudde plz correct it as ragi mudha

Reply
swasthi
Reply to  Divya
May 6, 2019 4:24 am

Ragi mudde is in kannada and ragi mudha is in telugu. There is nothing to correct!

Reply
Sravanthi
Reply to  swasthi
June 17, 2019 11:48 am

Correct

Reply
Kanchita Dutta
Reply to  Divya
May 14, 2019 5:40 am

5 stars
Nice and healthy recipe.thank you.What is the difference between ragi mudde and ragi sankati?Please post the recipe for ragi sankati and accompanying chicken dishes.Also I request you to give a recipe on how to cook morninga leaves (drumstick leaves).Iam from Bengal but I have interest to learn local dishes as I am residing in Bangalore and southern dishes are so nutritious and tasty.Thanks in advance.

Reply
swasthi
Reply to  Kanchita Dutta
May 14, 2019 6:08 am

Hi Kanchita,
You are welcome. Ragi mudde is made with just ragi flour. But ragi sankati is made with rice and ragi flour. You can cook rice with 1:4 water until soft. Mash it slightly to mushy texture and then add the ragi flour in parts. Mix and incorporate the flour to make sure there are no lumps. Cook covered on a very low flame until the entire mixture turns to very thick mass. I usually stir fry moringa leaves with aloo or sweet potato just like the way we make aloo methi. You can also add it to dal. We make the sukhi dal with these leaves as they taste less bitter here. I also add some leaves along with mashed aloo or sweet potato to atta and make the paratha (not stuffed) Hop this helps.

Reply
Ratna
April 3, 2019 2:46 am

5 stars
Awesome . It’s a big hit for the first time and we enjoyed very much. Thankyou so much for the recipe Swathi.

Reply
swasthi
Reply to  Ratna
April 3, 2019 2:20 pm

Welcome Ratna. Happy to know the ragi mudde turned out good. Thank you

Reply
Bindu
January 28, 2019 2:54 pm

5 stars
Thanks a lot swathi… it exactly how u have shown in ur pic…

Reply
swasthi
Reply to  Bindu
January 30, 2019 2:14 am

Welcome Bindu

Reply
Sravani
November 14, 2017 6:28 am

5 stars
Really ur recipes help me a lot. I love to cook different recipes and ur blog helps me in that and my family loves all ur recipes. Thank you so much

Reply
swasthi
Reply to  Sravani
November 16, 2017 12:59 am

Welcome sravani

Reply
Cynthia
January 21, 2017 9:48 am

5 stars
Nice easy & Healthy recipes

Reply
swasthi
Reply to  Cynthia
January 23, 2017 4:01 am

Thank you

Reply
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Archana pradeep
January 18, 2017 12:15 pm

5 stars
Useful post for new learners….Thank you very much

Reply
swasthi
Reply to  Archana pradeep
January 18, 2017 1:38 pm

welcome Archana

Reply
Josephine
September 16, 2016 4:47 am

5 stars
V.good N useful everyday RECEIPES.

Reply
swasthi
Reply to  Josephine
September 18, 2016 6:05 am

Thanks Josephine

Reply
Anil
August 27, 2016 5:31 am

Swathigaru I started food court help full your recipe ragimudda thanqyou

Reply
swasthi
Reply to  Anil
August 31, 2016 5:38 am

Welcome Anilgaru.
So glad to know it is useful. Good luck

Reply
Manoj Punjabi
May 29, 2016 9:35 pm

I enjoyed learning some tips from your receipes …will really use for my project..

Reply
Manoj Punjabi
May 29, 2016 9:30 pm

Lovely… Recipes…ad I m alover of foods in all kind….so I like to work with all mangrments like to work and taste every dish in all restuarent…. Plans are for further lovers food restuarent business..

Reply
gauri
March 26, 2016 7:14 pm

Namskar, Thanks for pulav recipe. It was simple nice & testy. I tried it. Now I want sauth Indian rice halwa recipe. These cooked in coconut oil. If u have this recipe please sent me.
Thank you
Gauri

Reply
swasthi
Reply to  gauri
March 29, 2016 9:17 am

Namaskar Gauri
You are welcome. I do not know the recipe of rice halwa. Sorry could not help you for that. Thanks for the feedback

Reply
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shridhar
December 28, 2015 5:05 am

Hi …

Found it very useful..Today i am going to try it….

Thanks,…..

Reply
Aravind
July 4, 2015 2:06 pm

5 stars
Thanks for all the healthy foods you share with us.

Reply
swasthi
Reply to  Aravind
July 4, 2015 2:06 pm

welcome Aravind

Reply

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