Ragi Mudde (Ragi Kali, Finger Millet Balls) is a traditional Karnataka-style dosh made using ragi flour (finger millet flour), ghee, and water. Serve it with a spicy curry for a hearty meal (vegetarian, gluten-free).
About Ragi Mudde
Ragi Mudde (Finger Millet Balls, Ragi Kali) is a traditional South Indian dish that is made from ragi flour and water.
It is a staple food in many parts of Karnataka and is known for its high nutritional value.
To make ragi mudde, ragi flour, ghee, salt, and water are cooked until the mixture thickens and forms a ball. The ball is then kneaded and rolled into small balls, which are then served with a variety of dishes such as sambar, rasam, chicken curry, mutton curry, and chutney.
Ragi Mudde is not only healthy but also easy to make. It is a great alternative to rice and can be enjoyed by people of all ages. It is also an excellent source of energy and can keep you feeling full for a long time
A wooden stick called mudde kolu was used traditionally to mix the flour mixture but you can use a ladle to do the mixing.
This recipe is vegetarian and gluten-free and can be easily doubled or tripled.
Health Benefits Of Ragi
Ragi flour is an excellent source of essential nutrients such as calcium, iron, and fiber, making it an ideal choice for people looking for a healthy diet.
It is rich in calcium, which is essential for the development and maintenance of strong bones.
Ragi has a low glycemic index, which means it releases sugar slowly into the bloodstream, helping to regulate blood sugar levels
Ragi flour is high in fiber, which helps to keep you feeling full for longer periods, preventing snacking and overeating.
It is gluten-free, making it an ideal choice for people with celiac disease or gluten intolerance.
It is also rich in fiber, which promotes digestion and prevents constipation.
How To Make Ragi Mudde
Heat 2 and ½ cups of water in a pan over medium-high heat.
Add ½ teaspoon salt and 2 tablespoon of ghee to the pan and bring the water to a boil.
Mix 2 tablespoon of ragi flour with ¼ cup of water to make a lump-free mixture.
Add this mixture to the pan and cook for 2 minutes.
Reduce the heat to low.
Sprinkle the remaining ragi flour over the mixture and cover the pan with a lid. Do not stir at this point.
Cook undisturbed for 2 minutes
Remove the pan from heat and mix well using a wooden stick or a wooden spatula to make a smooth lump free mixture.
Keep the pan back on the heat and cook for another 2-3 minutes.
Transfer the mixture to a plate and divide it into 4 equal parts.
Wet your hands with water and shape the mixture into smooth balls.
Serve hot with any spicy curry or dal.
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.
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.
Ragi Mudde can be stored in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze the balls by wrapping them in plastic wrap and placing them in a freezer-safe container. They can be stored in the freezer for up to a month.
Reheat them in a microwave or in a steamer before serving.
You Might Also Like
Ragi Mudde Recipe
- 2 and ½ cups Water
- Salt to taste
- 4 tablespoon Ghee
- 1 cup Ragi Flour
- ½ cup Cooked Rice (Slightly Mashed)
- 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.