Ragi mudde, is a staple in some parts of Karnataka and Andhra. Ragi flour is cooked to make balls called as mudde and is usually served with leafy green cooked with dal. In Andhra it is known as ragi sankati and there are slight variations to making this with rice or rice flour. Ragi sankati is served with a simple chicken curry, chicken gravy or chicken pulusu in rayalaseema area.
Ragi mudde is prepared only with ragi flour and no rice or rice flour is used. These are served with a dal /lentil side dish or leafy vegetables, usually a soupy curry which pairs up well with this mudde. However it is a personal choice of pairing it with any favorite side dishes. We don’t mind serving ragi mudde with tomato rasam, bassaru or sambar. You can find the recipes of dal here to go with this mudde.
You can find more ragi recipes here.
The plate you see in the picture was my 4 year old boy’s lunch. Any food I mention “healthy” is eaten by him happily. Iam sharing this post to encourage moms to introduce their kids to millets especially ragi, at an early age at least by the age of one. My little one did not like to eat finger millet based foods till he turned 18 months.I did not give up and kept trying.
Consuming finger millet regularly makes the bones strong and also helps to maintain steady iron levels.
Ragi mudde can be prepared by bachelors too easily with ready made flour. It barely takes 10 minutes to prepare, good to have for breakfast or even for dinner.
How to make ragi mudde with step by step pictures
1. stir in 1 tbsp. flour in 1 cup water and bring it to a boil.
2.Allow the mixture to boil rapidly.
3. Add the rest of the flour.
4. Set the pot aside, away from the stove and stir well to prevent any lumps.Put it back to the stove and cook till it thickens. Scrape off the sides and get the dough to the center of the pot.
5. Cover and cook on a lowest flame for about 2 to 3 minutes.make sure you are not burning it.
6. Off the stove and let the dough rest for few minutes. Keep the pot covered since it still gets cooked.
When the temperature comes down, grease or rinse your palms and roll the dough to balls. Serve with any dal or gravy curry.
Find ragi mudde recipe below
- ½ cup ragi flour (even puttu flour works well)
- 1 cup water
- Salt as needed
- Add salt, 1 tbsp. flour to water in a pot and mix well to remove any lumps.
- Begin to cook on a medium flame.
- When the mixture begins to boil rapidly, add the flour.
- Take off the pot from the stove, and stir well to prevent lumps.
- You will see that the water is absorbed quickly by the flour, but yet looks soggy. Bring the flour together to the center of the pot, this helps to trap the steam in the flour.
- Back to the stove, cover and cook on a low flame for about 3 minutes without burning.
- Switch off the stove and leave it as it is covered.
- When the temperature comes down, either grease or moisten your palms and roll it to balls.
- Serve with your favorite gravy or sambar.