With numerous health benefits, Ragi Mudde is a healthy and filling wholesome meal from South Indian cuisine, particularly from Karnataka.
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It’s a popular choice for a simple and healthy dish that you can prepare in minutes. It’s one of the popular meals in the rural areas of Karnataka and the traditional way is to serve it paired with Spicy Saaru. In that way, it can also be considered as a rice substitute. It is also known as Ragi Sangati or Ragi Sankati in Telangana and Ragi Kali in Tamil Nadu. I am sharing the traditional dish that uses no pressure cooker or gadgets. If you like ragi recipes, try my ragi malt and finger millet cookie recipes.
How to make this
In a large bowl, mix together 2 cups of finger millet flour with 2 cups of water. Use a wooden spatula or a wooden spoon and knead the dough batter until it is smooth and free of lumps. Water: Water is an essential ingredient for making ragi mudde and provides the right consistency to the dish. Salt: Salt enhances the flavor of ragi mudde and balances out its slightly bitter taste. In a heavy-bottomed pot, bring 3 cups of water to a boil along with oil and salt. Gradually add the smooth dough to the boiling water over medium heat, stirring continuously to avoid any lumps and from the dough sticking to the bottom of the pan. Stir over low heat until the mixture thickens and turns glossy. This it prevents the soft ragi mudde from having lumps. Give it a good mix again, and make sure to check that the mixture is non-sticky, indicating that the flour is cooked well. Cool slightly to a luke warm temperature and pour a ball-sized mixture into a greased bowl. Using a bowl makes it easy to handle the heat and allows for easy shaping. Prepare mudde balls by shaping the ragi mixture to soft balls. Finally, enjoy ragi mudde recipe with a spicy curry or Saaru.
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