Time and servings
Time and servings
Nutrition
Nutrition
Per servings.
About
It is a simple finger millet dumplings made by mixing ragi flour with hot water and then shaped into big balls. Ragi Mudde is a popular choice in rural areas of South India and a staple food with farmers and daily wage workers. It is but an obvious choice for the fact that it has to offer a lot to workers. It provides all the required strength and nutrients required to keep the body and do the heavy lifting or physical work. As such, there are no variations to this simple and healthy as it is made with just 2 ingredients. However, the curry or rasam with which Ragi Mudde is served makes it a complete meal. And there can be myriad variations on how this curry is prepared and served together. Most commonly, it is served with Bassaru or Uppesaru made with a combination of leafy vegetables and lentil water. But the accompaniment option is limitless and can be served with any spicy gravy-based curries.Ingredients
- 2 cup water
- ¼ tsp salt
- ½ tsp ghee
- 1 cup ragi flour / finger millet flour
Instructions
- Firstly, in a small bowl take 2 tbsp ragi flour from 1 cup of flour. We will be using the remaining flour later.
- Add ¼ cup water and prepare a smooth lump-free batter. Keep aside.
- In a large vessel take 1¾ cup water, ¼ tsp salt, and ½ tsp ghee.
- Add in the prepared ragi flour mixture and stir continuously.
- Stir until the mixture thickens and turns glossy. By doing this it prevents ragi flour from having lumps.
- Once the mixture turns glossy, add the remaining ragi flour. Make sure to spread and put the flour.
- Do not touch the flour for 2 minutes and keep the flame on low.
- Slightly spread the flour and allow to boil for 5 minutes. Do not touch as there are chances for lumps to form.
- Now take a wooden stick or rolling pin, and mix continuously. Stir until the mixture comes together.
- Cover and simmer for 3 minutes or until the mixture turns glossy.
- Give a good mix again and make sure to check the mixture is non-sticky, indicating the flour is cooked well.
- Cool slightly, and take a ball-sized mixture into ghee greased bowl. Using a bowl makes it easy to handle the heat and can be shaped easily.
- Shape to round ball with hand.
- Finally, enjoy Ragi Mudde Recipe with sambar.
Step-by-step
1
Firstly, in a small bowl take 2 tbsp ragi flour from 1 cup of flour. We will be using the remaining flour later.
2
Add ¼ cup water and prepare a smooth lump-free batter. Keep aside.
3
In a large vessel take 1¾ cup water, ¼ tsp salt, and ½ tsp ghee.
4
Add in the prepared ragi flour mixture and stir continuously.
5
Stir until the mixture thickens and turns glossy. By doing this it prevents ragi flour from having lumps.
6
Once the mixture turns glossy, add the remaining ragi flour. Make sure to spread and put the flour.
7
Do not touch the flour for 2 minutes and keep the flame on low.
8
Slightly spread the flour and allow to boil for 5 minutes. Do not touch as there are chances for lumps to form.
9
Now take a wooden stick or rolling pin, and mix continuously. Stir until the mixture comes together.
10
Cover and simmer for 3 minutes or until the mixture turns glossy.
11
Give a good mix again and make sure to check the mixture is non-sticky, indicating the flour is cooked well.
12
Cool slightly, and take a ball-sized mixture into ghee greased bowl. Using a bowl makes it easy to handle the heat and can be shaped easily.
13
Shape to round ball with hand.
14
Finally, enjoy Ragi Mudde Recipe with sambar.
Video
Notes
- Firstly, make sure to cook the ragi mudde on low flame. if you cook on high flame, then the flour will not get cooked and will be burnt.
- Also, adding ghee is optional. However, it enhances the flavor and texture.
- Additionally, make sure to use a wooden spatula as it is sturdy and good to turn.
- Finally, Ragi Mudde Recipe tastes great when served with spicy sambar.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/ragi-mudde-recipe-ragi-ball-recipe/