Ragi Mudde Recipe
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.
Servings3 people
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.
Nutrition Facts
Ragi Mudde Recipe
Amount Per Serving (125 g)
Calories 129
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Sodium 10mg0%
Potassium 161mg5%
Carbohydrates 28g9%
Protein 3g6%
Calcium 139mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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