Ragi Mudde Recipe | Ragi Balls | Finger Millet Balls | Ragi Sangati with detailed photo and video recipe. A healthy and filling wholesome meal from South Indian cuisine, particularly from Karnataka and the Rayalaseema region of Andhra Pradesh. One of the popular meals in the rural areas of Karnataka and is typically consumed and served with spicy Saaru or bassaru.
Ragi Mudde Recipe | Ragi Balls | Finger Millet Balls | Ragi Sangati with step-by-step photo and video. Perhaps, one of the healthiest and cleanest foods which is full of multiple nutrients, and hence it is typically consumed by hardworking farmers. Ragi Mudde is typically consumed with thin rasam known as Bassaru, or Uppesru. It is typically prepared with a bunch of fresh leafy vegetables and from the decanted water, which remains after steaming lentils.
Honestly, I am not a big fan of the Ragi Mudde Recipe and I prepare this recipe only because of my husband. Even though he is not a big fan of it, he prefers to eat this once in a while, especially to lower body heat. According to him, the ragi balls as such does not have any taste and they taste good only with a good Saaru (rasam) or palya (curry). I agree with this point, and the side compliment plays a significant role when serving finger millet balls as a meal. I typically, prepare normal rasam with some garlic seasoning as a side dish, but any coconut-based sambar recipe should go well with this recipe. In addition, any spicy chicken or fish curries are also the best choice for meat lovers.
Furthermore, some important tips and suggestions for a perfect Ragi Mudde recipe. Firstly, always use a heavy-bottomed vessel to prepare and steam the millet balls. Otherwise, the finger millet may stick to the bottom and may not be easy to shape. In addition, always use a strong spatula or wooden stick to beat the ragi flour. A wooden-based rolling pin can be used to beat the flour as it carries the required strength and agility. Lastly, I heavily recommend using ghee instead of oil to beat the ragi flour as it would help with digestion. Ghee is preferred but not mandatory and you may use coconut oil or any cooking oil for the same purpose.
Finally, I would request you to check my other Lunch Recipes Collection with this post of Ragi Mudde Recipe. This mainly includes Bisi Bele Bath, Akki Rotti, Ragi Rotti, Jolada Rotti, Pulioggare, Chitranna, Neer dose, Benne dose, Vangi bath, and Akki Shavige. In addition, do visit my other recipes collection,
About Ragi Mudde
It is a simple finger millet dumplings made by mixing ragi flour with hot water and then shaped into big balls. Ragi Mudde is a popular choice in rural areas of South India and a staple food with farmers and daily wage workers. It is but an obvious choice for the fact that it has to offer a lot to workers. It provides all the required strength and nutrients required to keep the body and do the heavy lifting or physical work.
As such, there are no variations to this simple and healthy as it is made with just 2 ingredients. However, the curry or rasam with which Ragi Mudde is served makes it a complete meal. And there can be myriad variations on how this curry is prepared and served together. Most commonly, it is served with Bassaru or Uppesaru made with a combination of leafy vegetables and lentil water. But the accompaniment option is limitless and can be served with any spicy gravy-based curries.
Video Recipe
Recipe Card for Ragi Mudde
Ragi Mudde Recipe | Ragi Balls | Finger Millet Balls | Ragi Sangati
Ingredients
- 2 cup water
- ¼ tsp salt
- ½ tsp ghee
- 1 cup ragi flour / finger millet flour
Instructions
- Firstly, in a small bowl take 2 tbsp ragi flour from 1 cup of flour. We will be using the remaining flour later.
- Add ¼ cup water and prepare a smooth lump-free batter. Keep aside.
- In a large vessel take 1¾ cup water, ¼ tsp salt, and ½ tsp ghee.
- Add in the prepared ragi flour mixture and stir continuously.
- Stir until the mixture thickens and turns glossy. By doing this it prevents ragi flour from having lumps.
- Once the mixture turns glossy, add the remaining ragi flour. Make sure to spread and put the flour.
- Do not touch the flour for 2 minutes and keep the flame on low.
- Slightly spread the flour and allow to boil for 5 minutes. Do not touch as there are chances for lumps to form.
- Now take a wooden stick or rolling pin, and mix continuously. Stir until the mixture comes together.
- Cover and simmer for 3 minutes or until the mixture turns glossy.
- Give a good mix again and make sure to check the mixture is non-sticky, indicating the flour is cooked well.
- Cool slightly, and take a ball-sized mixture into ghee greased bowl. Using a bowl makes it easy to handle the heat and can be shaped easily.
- Shape to round ball with hand.
- Finally, enjoy Ragi Mudde Recipe with sambar.
Nutrition
How to Make Finger Millet Balls with step-by-step photos
- Firstly, in a small bowl take 2 tbsp ragi flour from 1 cup of flour. We will be using the remaining flour later.
- Add ¼ cup water and prepare a smooth lump-free batter. Keep aside.
- In a large vessel take 1¾ cup water, ¼ tsp salt, and ½ tsp ghee.
- Add in the prepared ragi flour mixture and stir continuously.
- Stir until the mixture thickens and turns glossy. By doing this it prevents ragi flour from having lumps.
- Once the mixture turns glossy, add the remaining ragi flour. Make sure to spread and put the flour.
- Do not touch the flour for 2 minutes and keep the flame on low.
- Slightly spread the flour and allow to boil for 5 minutes. Do not touch as there are chances for lumps to form.
- Now take a wooden stick or rolling pin, and mix continuously. Stir until the mixture comes together.
- Cover and simmer for 3 minutes or until the mixture turns glossy.
- Give a good mix again and make sure to check the mixture is non-sticky, indicating the flour is cooked well.
- Cool slightly, and take a ball-sized mixture into ghee greased bowl. Using a bowl makes it easy to handle the heat and can be shaped easily.
- Shape to round ball with hand.
- Finally, enjoy Ragi Mudde Recipe with sambar.
Notes:
- Firstly, make sure to cook the ragi mudde on low flame. if you cook on high flame, then the flour will not get cooked and will be burnt.
- Also, adding ghee is optional. However, it enhances the flavor and texture.
- Additionally, make sure to use a wooden spatula as it is sturdy and good to turn.
- Finally, Ragi Mudde Recipe tastes great when served with spicy sambar.
how to know if ragi s cooked
once it starts to leave the pan you would be able to form a lump or ball. it means it is cooked.
I got to try this.I love mudde.
Thanks a lot 🙂
Dear Madam/Sir,
I love hebbar kitchen, its awesome ,your receipies are mindblowing
Thanks a lot 🙂
Awesome hebbars kitchen I love it
Thanks a lot Deepika 🙂
awesome
Thanks a lot Bala
And I thought it’s a tough process… I love ragi mudde.. it has a long story behind it..anyway.. thanks for the recipe.. will try n let u know…
you are welcome Shreejaa
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