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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