Ragi mudde also known as Ragi Kali or Finger millet balls is a popular recipe from Andhra. It is ragi flour (finger millet flour) cooked together with water, salt to create a dough like texture which is then shaped into balls. Ragi mudde taste amazing with chicken curry or mutton Kuzhambu.
Ragi Mudde Recipe (Ragi Kali Recipe)
I have been including ragi in my family's diet a lot more recently. As a part of that, we are skipping rice 2 times a week and having ragi mudde instead. My husband was not fond of this earlier, but currently he has started enjoying it more. The one thing which he request is to make chicken curry with it.
I used to add rice to my ragi mudde, which I have shared before. It is called as Sankati. But now I make plain traditional ragi mudde since we want to skip rice entirely. This is how I make my ragi mudde currently and it is one of the easiest method.
About Ragi Mudde (Ragi Kali)
Ragi mudde is also known as Ragi kali, finger millet balls or Kezhvaragu kali. It is just finger millet flour cooked in water with salt till thick and dough like. It is shaped into balls and served with curry of choice. You pinch off a small portion from it, coat it with the curry and swallow it. You should never chew ragi mudde, that is the whole point of it.
Mudde is a wholesome meal which feels heavy on the tummy as soon as you finish eating it. But actually it is so healthy, rich in iron and other minerals. Eating ragi mudde everyday is very healthy for our body.
Making ragi mudde can seem like a task. Earlier I used to dump the whole cup of ragi flour in water, cover and steam cook before mixing it together. You can check the process in my ragi Sankati recipe. But currently I follow this method which is easy, quick and mess free. You can make this from start to finish in under 15 minutes.
Ragi mudde doesn't have much taste on its own. It had to be served with spicy side dishes. We enjoy it with non veg curries, thick masala like dishes like mutton masala, chicken masala or Nattu kozhi Kuzhambu. Kids can enjoy it with palm sugar syrup or honey.
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Ragi Mudde vs Ragi Sankati
Ragi Mudde is originated in Karnataka and it is made with only ragi flour and water. While ragi sankati is popular in Andhra Pradesh which has cooked rice added in the Mudde.
Personally I prefer ragi mudde with rice. Even though it is optional, adding cooked rice in ragi mudde helps with the texture and make it filling and nutritious. You can use cooked red rice or any cooked millets of choice instead of rice. When using rice in ragi mudde, it is called as sankati.
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.
Ingredients
- Ragi Flour - use good quality ragi flour (finger millet flour) for this recipe.
- Water - I use 11/2 cup of water to every 1 cup of ragi flour when cooking in this method.
- Salt - a pinch of salt is added to enhance the taste of the mudde.
- Ghee - I used ghee, but you can use sesame oil as well.
Step by Step Pictures
1)In a separate bowl, take 1 cup water and 1 cup of ragi flour.
2)Use a whisk to mix till it is lump free and smooth. Set aside.
3)Take ½ cup of water in a nonstick kadai. Add salt to it.
4)Bring it to a full boil.
5)Now pour in the ragi slurry into the boiling water all in one go.
6)Use a spatula to mix till it is starts to thicken. Constantly mix so it gets thick and lump free.
7)You have cook this on medium high heat till the ragi mixture starts to leave the sides of the pan and is really thick. It will take 5 minutes.
8)The colour of the mix will darken.
9)Add in 1 teaspoon of ghee mix well.
10)Now sprinkle 2 tablespoon of water and use a spatula to break the ragi mixture roughly so the water can distribute.
11)Cover the pan with lid and cook covered on low medium heat for 5 minutes. By this time the ragi will be cooked.
12)Now open the lid and mix it one more time. Bring all the mixture to the centre of the pan. The mixture will be slightly sticky. Now cover the pan with a lid and set aside for 10 minutes to rest. By this time the ragi would have cooled a bit and become non-sticky.
13)After 10 minutes open the lid and Use your wet fingers to touch the ragi mixture, it should be non-sticky.
14)Take a deep steel bowl or measuring cup. Add 1 teaspoon of ghee into the cup and spread it on all sides. Take a portion of the ragi mixture using the spatula and add it into the greased cup. Shake it and swirl it so the ragi mixture forms a ball.
15)Take the ball in your hands and shape it even more so it is smooth.
16)Place it in a serving dish. Repeat with the remaining portion of the ragi mixture. You will get around 3 medium size ragi mudde. Keep this covered until ready to serve.
17)Serve with any curry of choice.
Expert Tips
Pots to choose - Use deep pot for making ragi mudde. I prefer to use nonstick pot. Using deep pot helps the mixing process easier too.
Important - Mix the ragi flour with water so it is lump free. Allow the water to come to a full boil before pouring the ragi mixture.
Non sticky ragi mudde tips- Once ragi mudde mix is cooked, cover the pan with lid and set aside for 10 minutes. This helps make it non-sticky. Also using ghee helps make it non sticky.
Let it rest - Once cooked, Cover and let it rest for at least 10 minutes before shaping into ball like texture.
Serving - Ragi mudde doesn't have much taste on its own. It had to be served with spicy side dishes. We enjoy it with non veg curries, thick masala like dishes like mutton masala, chicken masala or Nattu kozhi Kuzhambu.
Storage - leftover mudde can be covered with water and allowed to ferment for a whole day. You can make ragi porridge using it.
FAQ
Is Ragi Mudde and Ragi Sankati Same?
Ragi Mudde is originated in Karnataka and it is made with only ragi flour and water. While ragi sankati is popular in Andhra Pradesh which has cooked rice added in the Mudde.
Can I eat Ragi Mudde Daily?
Ragi (finger millet) is rich in iron and calcium. So you can consume it daily without any restrictions
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Ragi Mudde Recipe (Ragi Kali Recipe)
Equipment
Ingredients
- 1 cup Ragi Flour Finger Millet Flour
- 1½ cup Water Plus 2 tablespoon Extra
- ½ teaspoon Salt
- 2 teaspoon Ghee
Instructions
- In a separate bowl, take 1 cup water and 1 cup of ragi flour and use a whisk to mix till it is lump free and smooth. Set aside.
- Take ½ cup of water in a nonstick kadai. Add salt and bring it to a full boil.
- Now pour in the ragi slurry into the boiling water and use a spatula to mix till it is starts to thicken. Constantly mix so it gets thick and lump free.
- You have cook this on medium high heat till the ragi mixture starts to leave the sides of the pan and is really thick. It will take 5 minutes.
- Add in 1 teaspoon of ghee mix well. Now sprinkle 2 tablespoon of water and use a spatula to break the ragi mixture roughly so the water can distribute. Cover the pan with lid and cook covered on low medium heat for 5 minutes. By this time the ragi will be cooked.
- Now open the lid and mix it one more time. Bring all the mixture to the centre of the pan. The mixture will be slightly sticky.
- Now cover the pan with a lid and set aside for 10 minutes to rest. By this time the ragi would have cooled a bit and become non-sticky.
- After 10 minutes open the lid and Use your wet fingers to touch the ragi mixture, it should be non-sticky.
- Take a deep steel bowl or measuring cup. Add 1 teaspoon of ghee into the cup and spread it on all sides. Take a portion of the ragi mixture using the spatula and add it into the greased cup. Shake it and swirl it so the ragi mixture forms a ball. Take the ball in your hands and shape it even more so it is smooth.
- Place it in a serving dish. Repeat with the remaining portion of the ragi mixture. You will get around 3 medium size ragi mudde. Keep this covered until ready to serve.
- Serve with any curry of choice.
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