Ragi mudde recipe explained with step by step pictures and a quick video. Ragi or raagi mudde is a very popular food in some part of Karnataka. Ragi mudde or raagi ball is a soft ball prepared using finger millet flour and water. I learnt this ragi mudde recipe from my dear friend Sushma, who is from Mysore, Karnataka.
And coming to the name "Ragi mudde", "Ragi" is finger millet and "mudde" refers to soft balls or lumps prepared using finger millet flour. Some people will add little cooked rice or cream of rice to make the ragi mudde making process hassle free. But in Karnataka style authentic recipe ragi flour (finger millet flour) and water are the only two ingredients in ragi mudde. Optionally you can add little salt. These ragi mudde is also called by name "ragi sangati" and "ragi kali" in neighbouring states.
Ragi mudde recipe is easy, but you will have to put a lot of strength to prepare them. The stirring stage (mixing the flour with water) may become little difficult for the beginners. But do not worry, you will get back more energy after eating the ragi mudde.
Ragi mudde or ragi balls are traditionally eaten with saaru (gravy). Ragi mudde, by itself does not have a strong taste. So it is broken into small chunks using fingers and swallowed by dipping them in gravies or curries. There are some popular gravies served along with this ragi mudde like massoppu, bassaru and upsaaru. All are grean leaves and lentils based gravies. Or it goes well with some curries like Doddapatre-onion curry. So do read, try and enjoy this healthy wholesome food. I have prepared a quick video on this, which is given below. Please have a look.
Preparation time: 2 min
Cooking time: 15 min
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