Ragi Mudde

Name: Ragi Mudde
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 200 g ragi flour (finger millet); 500 ml Water; 0.5 tsp Salt

Smooth, dense dumplings of finger millet flour cooked into a stiff dough and rolled into balls, the everyday staple of rural Karnataka.

🇮🇳India· Karnataka

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Difficulty: Medium
Calories: 210 kcal

Ingredients

0 of 3 gathered

Servings

200 g ragi flour (finger millet)
500 ml Water — divided
½ tsp Salt — optional, traditionally omitted

Equipment

•Heavy-bottomed pot
•Wooden mudde stick (mudde kolu)

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 1 g
carbs: 44 g
fibre: 9 g
protein: 6 g
calories: 210 kcal

Instructions

1
Bring two-thirds of the water to a rolling boil in a heavy pot.
2
Mix the remaining ragi flour with the remaining cold water into a smooth, lump-free runny paste.
3
Pour this paste into the boiling water. Stir continuously to prevent lumps.
4
Lower the heat and stir constantly. Cook until the mixture thickens into a dense mass, about 5-7 minutes.
5
Cover with a lid and let it steam on very low heat for another 5 minutes.
6
Wet your hands or a wooden mudde stick (kneading stick) while it is hot. Knead firmly until smooth and stretchy.
7
Shape the dough into smooth round balls while it is still hot.
8
Serve immediately with saaru (spiced broth) or a vegetable curry.

Chef's tips

Work the dough while it is very hot so the mudde (ragi ball) stays smooth; keep a bowl of water nearby to wet your hands often. In the traditional style, dip small pieces in saaru and swallow them without chewing.