Ragi Mudde is a healthy meal made by cooking ragi flour along with water and salt. Soft Ragi Mudde can be made easily with just 3 ingredients in just 20 minutes. Learn to make Ragi Mudde with step by step pictures and video.
Ragi Mudde is a healthy wholesome dish from Karnataka made with finger millet or ragi flour. Ragi Mudde is soft cooked ragi balls relished with buttermilk, raw small onion and a spicy curry for the side. These are healthy and nutritious which boosts up your immunity, strengthens your bones etc.
Jump to:
About Ragi Mudde
Ragi Mudde is soft cooked ragi balls made with finger millet flour, salt and water. Ragi Mudde is a healthy and nutritious wholesome meal which can be had for breakfast or for lunch.
Finger Millet is called as Ragi in Kannada, Keppai in Tamil, Nachni in Marathi. Mandua in Hindi, and Ragulu in Telugu. The word “Mudde” means soft ball in Kannada. So Ragi Mudde means soft balls made with ragi flour.
Ragi or Fingermillet is easily and widely grown grain with minimal pesticides and water resources. I always make my own batch of homemade finger millet flour or ragi flour. Rinse it well, dry it in sun completely or roast for few minutes then grind it to a fine powder – Homemade Ragi Flour is ready.
Ragi Mudde is more of the method than the recipe. It is a bit tricky for first timers but with all the tips shared here you can make soft ragi mudde without any lumps every time. I always use sprouted ragi flour that I make at home, you can use ready made store bought finger millet flour too.
Traditionally ragi mudde is made using homemade ragi flour, then slow cooked to a dough like texture without any lumps then steam cooked and rolled to soft moist balls. However you can use store bought flour and make this easily within 20 minutes.
Ragi Mudde is similar to Ragi Kali that we make in Tamil Nadu only the texture slightly changes taste wise it is almost similar. Ragi Kali is slightly goey than ragi mudde both taste equally good with any spicy curry.
Ragi Mudde Video
Similar Ingredients
Ragi Mudde Ingredients
- Ragi flour – You can use regular finger millet flour or sprouted finger millet flour as per your preference.
- Salt – Add salt to taste in boiling water itself for it to blend well with the flour.
- Water – Water measure is important so make a note of it and add accordingly.
How to make Ragi Mudde Step by Step
Prepare ragi slurry
- Measure 1/2 cup ragi flour first. Take 2 heaped teaspoon ragi flour from the 1/2 cup and add it to a bowl.
2.Add 1/2 cup water to it.
3.Mix well so that there are no lumps formed. Ragi slurry is ready.
Boil the slurry
4.Heat remaining 1 cup water, when it starts to boil add salt to it.
5.Add the ragi slurry to it.
6.Mix it well.
7.Let it start to boil.
Cook ragi flour
8.When it starts to boil add 1/2 cup ragi flour in a sprinkled manner.
9.Lower the flame and start mixing with a wooden ladle.I used my wooden thuduppu we use for making kali,koozh etc.
10.Keep stirring continuously to avoid lumps. Make sure to keep flame in low. You can even cook covered for 3 minutes and proceed.
11.It will start to thicken first then will start rolling into a ball.
12.Switch off and set aside covered for 10 minutes or until warm. Knead it slightly when it is warm enough to handle.
Shaping ragi mudde
13.When its still warm, dip your hand with water.
14.Pinch the dough.
15.Start shaping into big lemon sized balls like this. Dip in water if it sticks.
16.Serve warm with curry and buttermilk tastes yum!
Expert Tips
- Flour – You can use regular finger millet flour or sprouted finger millet flour. I used homemade ragi flour, but you can use store bought flour too.
- Water – The flour is to water ratio depends on the variety of flour too. So adjust accordingly there might be plus or minus 1-2 tablespoon water.
- Consistency – Cook the dough until it starts to roll like a ball without sticking much. The mixture will be soft and non sticky without any lumps.
- Cookware & Utensils – Use any heavy bottomed cookware that is less sticky. You can use steel cookwares or even clay pots like I have used. Clay pot cookwares retains heat so best for this. Use a sturdy wooden ladle or stick to mix as it is easy for bringing the dough together.
- Variations – You can even add a handful of cooked rice to it while cooking the dough. Add it while the dough is almost cooked.
Serving & Storage
Serve ragi mudde with sambar or rasam or saru or chutney or any spicy curry. Ragi mudde should be eaten with 2-3 hours of making, after that refrigerate and it will keep well for up to a day.
FAQS
1.What is Ragi mudde?
‘Ragi’ is finger millet and ‘Mudde’ means soft balls so Ragi Mudde means soft lump free non sticky balls made using finger millet flour.
2.Why is my ragi mudde sticky?
If the ragi dough is not cooked properly then it might be sticky. The dough should be soft and non sticky which is a sign that ragi flour is cooked perfectly.
3.How should I eat ragi mudde?
Pinch a small portion roll into a small ball like using your thumb and forefinger, dip it in the curry and enjoy!
If you have any more questions about this Ragi Mudde Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Ragi Mudde Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Ragi Mudde Recipe
Ingredients
- 1/2 heaped cup ragi flour / finger millet flour
- 1 and 1/2 cups water
- salt to taste
Instructions
Prepare ragi slurry
- Measure 1/2 cup ragi flour first. Take 2 heaped teaspoon ragi flour from the 1/2 cup and add it to a bowl.
- Add 1/2 cup water to it.
- Mix well so that there are no lumps formed.
Boil the slurry
- Heat remaining 1 cup water, when it starts to boil add salt to it.
- Add the ragi mixture to it.
- Mix it well.
- Let it start to boil.
Cook ragi flour
- When it starts to boil add 1/2 cup ragi flour in a sprinkled manner.
- Lower the flame and start mixing with a wooden ladle.I used my wooden thuduppu we use for making kali,koozh etc.
- Keep stirring continuously to avoid lumps. Make sure to keep flame in low. You can even cook covered for 3 minutes and proceed.
- It will start to thicken first then will start rolling into a ball.
- Switch off and set aside covered for 10 minutes or until warm. Knead it slightly when it is warm enough to handle.
Shaping ragi mudde
- When its still warm, dip your hand with water.
- Pinch the dough.
- Start shaping into big lemon sized balls like this. Dip in water if it sticks.
- Serve warm with curry and buttermilk tastes yum!
Video
Notes
- Flour – You can use regular finger millet flour or sprouted finger millet flour. I used homemade ragi flour, but you can use store bought flour too.
- Water – The flour is to water ratio depends on the variety of flour too. So adjust accordingly there might be plus or minus 1-2 tablespoon.
- Consistency – Cook the dough until it starts to roll like a ball without sticking much. The mixture will be soft and non sticky without any lumps.
- Cookware & Utensils – Use any heavy bottomed cookware that is less sticky. You can use steel cookwares or even clay pots like I have used. Clay pot cookwares retains heat so best for this. Use a sturdy wooden ladle or stick to mix as it is easy for bringing the dough together.
- Variations – You can even add a handful of cooked rice to it while cooking the dough. Add it while the dough is almost cooked.
Bhagyalakshmi
Not only ragi balls, you.can also make fine rotis, dosas etc., With ragi
Aishwarya
Please provide the link for spicy curry..
Radhika Murugavel
Superb sharmi!! Can you please post a sweeter version too? Husband says they make sweet kali with coconut pieces. Waiting
Sharmilee J
sure will try and post it
Sharmilee J
sure will check for recipe, try and post it