Recipe for ragi mudde. Ragi Balls made with finger millet flour. Ragi Mudde (Kannada: ರಾಗಿ ಮುದ್ದೆ) Ragi Sangati (Telugu: రాగి సంగటి) Ragi kali (Tamil: ராகி களி) . With step by step pictures.
Even though Ragi Kali is part of everyday food in several parts of Tamilnadu, my mom never made it at home. I learnt this method of making Ragi mudde / kali from my sister in law Maithra. Ragi mudde is a staple food in Karnataka and eaten everyday. Its a rich source of calcium and iron. I make it now regularly at home. Do try it.
Here is the video of the recipe
We will need 2 cups of water for every cup of Ragi flour. Measure the water, flour and set aside.
Take half a cup of water and add in two teaspoon of ragi flour and mix well to make a slurry. Set aside.
Heat the remaining water in a pan until boiling. Add half a teaspoon of salt to the water. Salt is actually optional. Its a personal preference. You may skip the salt as mudde is had with curry and curry will be salted.
Add in the ragi slurry (water + ragi mixture) to the boiling water. Let it boil for a minute.
I like to use a wide pan for making Ragi mudde as I have seen that the mudde cooks very evenly. Its also very easy to stir if the pan is wide.
Now, sprinkle the remaining ragi flour. Do not mix. Let the mixture cook for 4-5 minutes on medium flame.
Traditionally a stick is used for stirring and mixing the mudde. Its called as Ragi Kolu. If you dont have it, you may use the back of a wooden ladle and it will work just fine.
After 4-5 minutes, start stirring the ragi mixture. Mix well making sure there is no dry flour left. Put the stove on low flame.
Keep mixing for a couple of minutes.
The mixture will form a ball and will come off from the sides of the pan without sticking. This is the stage where the mudde is done. If the mudde is very thick at this stage, add a few tablespoon of hot water to the pan and mix well. Use only hot water if necessary.
Take a plate and add in a teaspoon of ghee to the plate. Spread the ghee so the mudde does not stick. Ghee is called as thuppa in kannada and kannadigas love their thuppa with mudde.
Dump the mudde mixture onto the plate and try to form a ball with a spatula. Portion the balls. Usually the mudde balls are portioned to the size of a tennis ball.
Dip your hands in water and try to form the balls. Caution: The mudde ball will be very hot. Dip your hands in water frequently to cool.
Mudde is ready.
Serve the mudde with bas saaru or mutton kuzhambu.
Ragi Mudde, Ragi Kali Recipe
Recipe for ragi mudde. Ragi Balls made with finger millet flour. Ragi Mudde (Kannada: ರಾಗಿ ಮುದ್ದೆ) Ragi Sangati (Telugu: రాగి సంగటి) Ragi kali (Tamil: ராகி களி) .
- Total Time: 15 mins
- Yield: 6 balls 1x
Ingredients
- (1 cup is approx 240 ml)
- 1 Cup Ragi Flour
- 2 Cups water
- 1/4 teaspoon salt
- 1 teaspoon ghee
Instructions
- Take half a cup of water and add in two teaspoon of ragi flour and mix well to make a slurry. Set aside. Heat the remaining water in a pan until boiling. Add half a teaspoon of salt to the water.
- Add in the ragi slurry to the boiling water. Let it boil for a minute.
- Now, sprinkle the remaining ragi flour. Do not mix. Let the mixture cook for 4-5 minutes on medium flame.
- After 4-5 minutes, start stirring the ragi mixture. Mix well making sure there is no dry flour left. Put the stove on low flame.
- Keep mixing for a couple of minutes.
- The mixture will form a ball and will come off from the sides of the pan without sticking. This is the stage where the mudde is done. If the mudde is very thick at this stage, add a few tablespoon of hot water to the pan and mix well. Use only hot water if necessary.
- Take a plate and add in a teaspoon of ghee to the plate. Spread the ghee so the mudde does not stick.
- Dump the mudde mixture onto the plate and try to form a ball with a spatula. Portion the balls.
- Dip your hands in water and form the balls.
- Serve hot.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main Dish
- Cuisine: South Indian
Hello Suguna, thank you much for posting this recipe. I will be using it to begin my venture into cooking Ragi Mudde. A question: will sprouted ragi flour work as well as the regular one in making this dish? Thanks, Dido.
I have never tried mudde with sprouted flour. So not sure of the texture.
I always refer your blog to prepare any recepie. The measurements you give are perfect!! Thanks for all your wonderful recepies
Thank you so much Nithya. Glad you like it.
We prepared the Ragi Kali. It came out very delicious. I had it with Men kulambu, Sambar even idli podi. All.combinations taste good.
Thahira mixed with thengai thuruval, ghee, sugar was delicious…. Thank you for posting in.YT,FB….
Thank you!
HI.. thank you for the recipe. When I sprinkled ragi flour on the mix which is step 3,I got lumps as I didn’t mix for 4 to 5 minutes. What may be the reason for this?
Hi
First time it came out very well, second time, I followed the same steps with increased quantity but, lumps were formed. I don’t know what’s the reason.
how many does it serve ? please note it all uploads of yours as it can help to understand about quantity to scale up for more to serve….
Can I refrigerate and consume it over the week?
Ragi Mudde tastes best when eaten hot. It becomes hard over time.
Hi mam
I have tried ragi mudde as you instructed. It really came out very well.Tks a lot for sharing recipe in detail.
Thank you!
Dear Suguna aka Kannamma! Thank you for sharing this recipe of ragi mudde. I grew up in Bangalore and have fond memories of this preparation made by my Kannadiga neighbours. Where can I get the stirrer? The areca wood one? Will a regular wooden vellan do?
Hi Mahesh, A regular ladle will do too! You will get these type of wooden one only around Bangalore.
Does Ragi balls needs to be consumed immediately or can I store it for later use?
It tastes good hot.
Tried healthy ragi kali,came out perfect…Even my kid loved it …ur recipes are awesome..
Thank you!