Ragi Mudde or Ragi Ball 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 a Step by Step Recipe of how to make Ragi Mudde 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 or Ragi Ball is a staple from Karnataka and Rayalaseema Region of Andhra Pradesh. It is basically a soft ball 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 Sankati (Sangati) or Ragi Kali in some regions of South India.
Some people makes these with only Ragi Flour but I like to make Ragi Mudde with rice added to it. Ragi Mudde 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.
How to make Ragi Mudde?
To prepare Ragi Mudde, 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 more healthier but eating Mudde 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 Ball.
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 an use a ladle to do the mixing.
Raagi Ball Health Benefits
- Raagi has high amount of calcium and vit D which helps in making stronger bones.
- It helps in bringing down the cholesterol level.
- It is an excellent source of natural iron.
- Ragi keeps the body cool.
- It contains lots of fibers.
There is no introduction necessary for Ragi. Gluten free millet is ground and made into flour which is then to make Ragi mudde. Try it with Aloo Gosht or Tinda Chana dal to give your taste buds the burst of flavours and your body gets all the richness of ragi.
What to serve with Ragi Mudde?
Ragi Mudde with Chicken Curry is my all time favourite Karnataka Style meal and I leave no chance to savour it. You can serve it with any spicy curry.
Raagi Mudde Saaru is another traditional favourite. 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 sambar or dal.
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How to make Ragi Mudde with Rice Step By Step
- 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.
Ragi Mudde Recipe
Ragi Mudde is a very healthy staple from Karnataka and Rayalaseema Region of Andhra Pradesh and is made using Ragi flour.
- 2 and 1/2 cups Water
- Salt to taste
- 4 tbsp Ghee
- 1 cup Ragi Flour
- 1/2 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.
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