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Ragi Mudde, Ragi Kali Recipe

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 15 mins
  • Yield: 6 balls 1x


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) .


  • (1 cup is approx 240 ml)
  • 1 Cup Ragi Flour
  • 2 Cups water
  • 1/4 teaspoon salt
  • 1 teaspoon ghee


  1. 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.
  2. Add in the ragi slurry to the boiling water. Let it boil for a minute.
  3. Now, sprinkle the remaining ragi flour. Do not mix. Let the mixture cook for 4-5 minutes on medium flame.
  4. 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.
  5. Keep mixing for a couple of minutes.
  6. 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.
  7. Take a plate and add in a teaspoon of ghee to the plate. Spread the ghee so the mudde does not stick.
  8. Dump the mudde mixture onto the plate and try to form a ball with a spatula. Portion the balls.
  9. Dip your hands in water and form the balls.
  10. Serve hot.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Main Dish
  • Cuisine: South Indian