Wednesday, April 10, 2013

Ragi Mudde / Finger Millet Balls

Ragi mudde is a famous main dish of Karnataka cuisine. Rich nutritious food which need only water, wheat rava or soji and ragi flour, its good for diabetes. In this modern era most of us use to forget these type of foods. For babies we use to feed Ragi Koozh, for this, first mix ragi flour with water and make a lump free batter and add to boiling milk or water and cook.

Ragi Mudde is mainly cooked in earthern pots, after adding flour we use to remove from fire,  a Y shaped stick is used to hold the pot, and using a long flat wooden stick the flour will be mixed to remove the lumps the flour will be cooked in couple minutes. Even now my mom use this way to prepare this mudde, since we can’t find those traditional cookware here, I use kadai and wooden spatula.

Those who don’t know much about this recipe might have a question “when to add salt”?  I asked this to my mom when she was teaching this. You will get enough salt from side dish or gravy which should be bit watery. Today I made yogurt based ragi Kzooh and tomorrow will be posting the gravy.  
Actually I planned to post this a month back, since srivalli informed about BM # 27, I was waiting to post under traditional theme.


Ragi flour
1 ¼ cup
Wheat rava or Soji
¼ cup
4 cups



Heat water in a kadai, when water boiling, add wheat rava/ soji cook for 3-4 minutes until the rava is cooked.
In this stage add ragi flour by stirring continuously using a wooden spatula (backside). After adding the flour reduces the heat to medium.
Keep on stirring for another 3-4 minutes, if any lumps try to break during this time.
Now close the lid and leave it in simmer for another 2-3 minutes.
Turn off the stove and let it cool for 5 minutes. Divide the mixture into three equal portions; take one portion and place on a plate, using wet hands make them to round balls.
After it comes to room temperature, add water until it immerse and store in refrigerator, when you need take a one potion with some water add 2 Tbsp yogurt and salt mix well without any lumps.
Serve it with shallots and green chili.
  • Before adding rava and flour the make sure water is boiling or else ragi flour will not cook .
  • Using of rava helps to reduce the lumps and gives a good taste.
  • You can store in refrigerator for 3-4 days.
  • Adding yogurt and water is your choice might increase and decrease; I like to add more yogurts but my husband like fewer yogurts and more water.


The Pumpkin Farm said...

this is a new recipe for me manju, seems very healthy, thanks for sharing

Archana Potdar said...

Not had this for ages. Ajji used to make this but I made it like zunka. Muts try this out,

vaishali sabnani said...

New to me....never heard of this...waiting for the gravy recipe...

Priya Suresh said...

Nutritious ragi mudde, wat a traditional dish.

Latha Madhusudhan said...

Ragi mude looks so inviting. Wish I had some nice huli to dip and can finish this.

Truly a very healthy one.

Saraswathi Tharagaram said...

Authentic and traditional recipes.. Well prepared

Srivalli said...

Such an healthy food..this is a regular dish for us too..

Harini-Jaya Rupanagudi said...

Addition of wheat rava is new to me. Nutritious one indeed!!

Suchi Sm said...

such a healthy and cool recipe.... absolutely new to me...

Pavani N said...

Using rava is new to me. Will definitely try this healthy and delicious Ragi mudde soon.

Rajani S said...

Never had this before, Manju. This looks like a healthy and filling alternative to rice.

veena krishnakumar said...

Having lived in karnataka..mudde has been part of our breakfast...looks very nice and healthy

Suma Gandlur said...

Addition of sooji to ragi muddhe is something new to me. Interesting variation I would say.