Ragi Mudde Recipe – Ragi Sankati Recipe – Keppai Kali Recipe

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 – 1/2 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:

In a heavy bottom pan, take water

add salt

add little gingelly oil

bring it to a boil

add in a handful of cooked rice

simmer for few mins

now add in ragi flour

dont stir at this point, the simmering water will cover the ragi and cook it

put a lid over it and simmer for 5 to 6 mins

now the ragi flour looks cooked

use back of the spoon to stir it

combine it gently

now it is all mixed it..put it back on heat and cook further

now it has thickened

take it off the heat, put a lid over it and set aside for 5 to 10 mins

now it is done

transfer to a bowl..cool it a little

divide it into balls

Serve with spicy curries