Last Updated on August 5, 2017
This recipe is very new to me. But it is a very popular dish in andhra / karnataka. Ragi flour / finger millet flour is cooked in water to shape it into a ball. This can be served with any spicy curries or dal or even with nonveg curries. There are two ways of making this ragi mudde, one with rice and one without rice. This version is with rice and will share the other version soon.
Check other ragi recipes here and millets recipes here.
Ragi mudde is made often in rural part of karnataka. This is a healthy and filling meal and keeps the farmers full for a long time. My granny makes it when we were little. She never uses rice. If you are making this for diabetic people, skip the rice.
Ragi is rich in iron and it is good for weight loss and helps to bring sugar level under control. So include it in your diet often.
You can simply serve this with buttermilk, peeled shallots & green chillies as well.
You can also have it with,
Vathakuzhambu
Chana Kuzhambu
Brinjal Pulusu
Ulli Theeyal
Spinach Pulikari
Pulikuzhambu
Vendaikkai Kuzhambu
Karamani Kuzhambu
Chicken Kuzhambu
Mango Sambar
Sambar
Poondu kuzhambu
Check other kuzhambu recipe, here
Hope you will give this a try and let me know how it turns out for you.
Preparation Time : 5 mins
Cooking Time : 15 mins
Serves: 2
Ingredients:
Water - 1 cup
Ragi Flour - ½ cup
Cooked Rice - a small handful
Salt to taste
Gingelly Oil - 1 tsp
Method:
Heat water in a heavy bottom pan. Add salt and oil and bring it to a boil.
Add in rice and simmer for couple of mins.
Now tip all the ragi flour into the water and dont stir it, just cover the pan with a lid and simmer on low heat for 5 to 6 mins.
Now remove it off the heat, use back of the spoon to stir it well into the water.
Now put it back on heat and cook for couple more mins.
Now take it off the heat and cover it with a lid. Set aside for 5 mins.
Now remove this to a bowl.
Cool it down a bit. Now shape this into ball and serve with any spicy curries.
Pictorial:
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| In a heavy bottom pan, take water |
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| add salt |
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| add little gingelly oil |
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| bring it to a boil |
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| add in a handful of cooked rice |
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| simmer for few mins |
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| now add in ragi flour |
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| dont stir at this point, the simmering water will cover the ragi and cook it |
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| put a lid over it and simmer for 5 to 6 mins |
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| now the ragi flour looks cooked |
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| use back of the spoon to stir it |
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| combine it gently |
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| now it is all mixed it..put it back on heat and cook further |
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| now it has thickened |
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| take it off the heat, put a lid over it and set aside for 5 to 10 mins |
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| now it is done |
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| transfer to a bowl..cool it a little |
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| divide it into balls |
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| Serve with spicy curries |
Rohit
Thanks for sharing perfect ragi mudde recipe.
Ani Paul
Was waiting to learn this health food,thanks a lot
Radha
There is an error above the Chana Kuzhambu goes to the vathal kuzhambu recipe. Which channa is it the red one? Not white one?
Radha
Kindly reply to my email rather than posting this.
Which dals are suitable for ragi?
dark red konda kadalai and karamani?
tuvaram? any others like mochai, moong (with red or green skin)? please mention this for any millet recipe so there are protein options for vegetarians...