Mudde (Ragi Ball)

Ragi Mudde, Ragi Sangati, or Ragi Balls is a very healthy staple from Karnataka and Rayalaseema Region of Andhra Pradesh and is made using Ragi flour or finger millet flour. It is best served with a spicy curry. Here is how to make it at home.

It was a Sunday morning, holding the cup of morning drink, deciding the menu for the day, came this idea of preparing a South Indian meal.

Usually, south Indian meals have poori or chapathi and rice with a spread of vegetable delicacies.

But I wanted to go authentic, something that is prepared at the home of natives, that gives the essence of villages.

It was after some serious research that I found the one – Ragi Mudde Recipe.

What is Ragi Mudde?

Ragi Mudde, Ragi Sangati or Ragi Ball is a staple from Karnataka and Rayalaseema Region of Andhra Pradesh.

It is basically a softball made using ragi flour or Finger millet flour and it can be served with spicy non-veg curries, sambar, or dal.

It is also called Ragi Kali in some regions of South India.

Some people make these with only Ragi Flour but I like to make it with rice added to it.

Ragi Balls with chicken curry is a staple in the villages of Karnataka and so is Ragi Mudde and Mutton Curry.

These are super healthy side to serve with any spicy curry.

I am surprised that they tasted so good that even my picky little eater enjoyed them with a drizzle of ghee on top.

Process

To prepare Ragi Balls, you have to add the ragi flour in boiling water and the mixture is then cooked until it thickens.

If the mixture becomes too thick, you can keep watering it until it reaches a soft consistency.

You can skip adding rice if you want it even healthier but eating Mudde made only with only Ragi flour is a little tricky and not everyone can be comfortable with the taste.

Do take your call and try out this recipe to make Ragi Sangati.

Traditionally Ragi Mudde is made using only ragi or finger millet flour and no rice is added to it but I prefer adding to the mix.

Also, a wooden stick called mudde kolu was used traditionally to mix the flour mixture but you can use a ladle to do the mixing.

Health Benefits

1. Raagi has a high amount of calcium and Vit D which helps in making stronger bones.
2. It helps in bringing down the cholesterol level.
3. It is an excellent source of natural iron.
4. Ragi keeps the body cool.
5. It contains lots of fibers.

Serving Suggestions

Ragi Mudde with spicy Chicken Curry is my all-time favorite Karnataka Style meal and I leave no chance to savor it.

You can serve it with any spicy curry.

Raagi Mudde Saaru is another traditional favorite.

Saaru is a spicy lentil curry generally made with some greens added to it and it goes perfectly with mudde.

You can also serve it with bassaru, sambar, or dal.

How to eat Ragi Sangati?

To eat mudde, it is served on a plate and the curry is poured over it. You have to break a small piece of mudde, mix it with the spicy curry, and enjoy it.

You might also like

Ragi Malt

Mutton Curry

Ragi Vermicelli

Ragi Malt

Step By Step Recipe

1. Heat water in a pan.

2. Add salt and ghee and bring the water to a boil.

3. Add the rice and ragi flour and cover the pan with a lid. Do not stir at this point. Cook for 5-6 minutes on medium heat.

4. Remove the pan from heat and mix well to make a smooth mixture. Keep the pan back on heat and cook for another 2-3 minutes.

5. Make tennis balls size balls from the mixture. Serve hot with any spicy curry or dal.

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Ragi Mudde Recipe

Ragi Mudde is a very healthy staple from Karnataka and Rayalaseema Region of Andhra Pradesh and is made using Ragi flour. 

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 268kcal

Author: Neha Mathur

Ingredients 

1x2x3x

• ▢ 2 and ½ cups Water
• ▢ Salt to taste
• ▢ 4 tablespoon Ghee
• ▢ 1 cup Ragi Flour
• ▢ ½ cup Cooked Rice (Slightly Mashed)

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Instructions

• Heat water in a pan.
• Add salt and ghee and bring the water to a boil.
• Add the rice and ragi flour and cover the pan with a lid.
• Do not stir at this point.
• Cook for 5-6 minutes.
• Remove the pan from heat and mix well to make a smooth mixture.
• Keep the pan back on heat and cook for another 2-3 minutes.
• Take out the mixture in a bowl and let it cool slightly.
• Slightly wet your palms and make tennis balls size balls from the mixture.
• Serve hot with any spicy curry or dal.

Notes

Some people do not add any rice in this recipe but I personally like it with rice. You can try to skip rice and see if you like that version.

Nutrition

Calories: 268kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 1mg | Potassium: 66mg | Fiber: 1g | Calcium: 4mg | Iron: 1.2mg

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