Ragi Mudde
Veg
Vegan
Dense, smooth balls of finger millet (ragi/nachni) dough cooked in boiling water until firm — the staple food of rural Karnataka and Andhra Pradesh, high in calcium, fibre, and iron. Eaten by pressing a piece off the mudde, dipping it in saaru (thin rasam), sambar, or spiced lentil, and swallowing it whole without chewing. An unpretentious, powerful food eaten by farmers across the Deccan plateau.
Cuisines
Kongunadu
Mangalorean
Coorgi
Mysore
Andhra
Telangana
North Karnataka
Best for
Lunch
Dinner
Recipe
Prep: 5 min
Cook: 15 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | ragi flour |
| 2 cups | water |
| 1/2 teaspoon | salt |
| 1 teaspoon | ghee |
Instructions
- 1 Bring 2 cups of water to a boil in a deep pot.
- 2 Add salt to the boiling water.
- 3 Reduce the heat to low and add the ragi flour to the water in one go.
- 4 Do not stir immediately; allow the flour to absorb some water for about a minute.
- 5 Using a wooden spatula, stir the mixture vigorously to avoid lumps.
- 6 Once the mixture starts coming together, cover the pot and let it cook on low heat for 5-7 minutes.
- 7 Remove the lid and stir again to ensure even cooking.
- 8 Add a teaspoon of ghee and mix well.
- 9 Shape the mixture into balls using wet hands.
- 10 Serve hot with sambar or any spicy curry of your choice.
Tips
For a smoother texture, ensure to stir continuously while cooking to avoid lumps.