Ragi Mudde

Ragi Mudde is a traditional dish that originated in the southern part of India. This dish has been a staple food in the states of Karnataka, Tamil Nadu, Andhra Pradesh, and Telangana for centuries. It is made by mixing ragi flour with water and cooking it until it forms a soft, dough-like consistency.

What is ragi mudde?

The history of Ragi Mudde can be traced back to the ancient times when farmers in southern India cultivated ragi, which is a hardy crop that is resistant to drought and pests. This made ragi a popular choice among farmers who lived in arid and semi-arid regions of southern India. Over time, ragi became an integral part of the local cuisine, and Ragi Mudde emerged as a popular dish that was not only tasty but also highly nutritious.

Finger millet

Finger millet, also called ragi, is a cereal crop grown in Africa and Asia for thousands of years. It can grow in various weather conditions and is a crucial crop for small farmers.

The tiny grain is rich in nutrients such as calcium, iron, and protein. In India, particularly in the southern states, it's a staple food and is used to make various dishes.

Due to its high nutritional content, finger millet has become popular as a superfood and is now added to various health food products.

Ragi mudde nutrition

Ragi Mudde Balls are known for their high nutritional content. They are an excellent source of dietary fiber, protein, calcium, and iron. Ragi flour is also gluten-free, making it an ideal food for people who are allergic to gluten.

The high fiber content helps to regulate digestion and maintain a healthy gut. The protein in the dish helps to build and repair muscle tissues, while calcium and iron are essential for strong bones and healthy blood.

How to make

Ragi flour is mixed with water and cooked in a pot until it forms a soft, dough-like consistency. The dough is then shaped into small balls, which are typically eaten with a spicy curry or a vegetable stew. Eating Ragi Mudde is an experience in itself, as it requires a certain technique to break the balls and mix them with the curry or stew.

Ragi Mudde Balls are a tasty and nutritious dish that has a rich history and cultural significance in southern India. This traditional dish is a testament to the resourcefulness and ingenuity of the farmers who cultivated ragi and turned it into a staple food that is not only healthy but also delicious.

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📋 Recipe

Jamie Raftery

Ragi Mudde

5 from 1 vote

Ragi Mudde Balls are nutritious balls made from finger millet flour. These are a staple food throughout South India

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 5 Ragi Balls

Course: Side Dish

Cuisine: Ayurveda, Indian

Calories: 90

Ingredients Equipment Method Nutrition

Ingredients

 

MetricUS customary

 

1x2x3x?

• ▢ 120 g Finger millet flour ragi flour
• ▢ 470 ml Water - filtered
• ▢ ¼ teaspoon Pink salt

Cook Mode

Equipment

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  Weighing scale
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  Mixing bowl
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  Saucepan
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  Wooden spoon
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  Tray
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  Serving bowl

Method

 

Prep Equipment And Make Ragi Slurry

1. Before beginning, set aside a heavy-bottomed pan with some water and a wooden spatula to mix the mixture.
2. Measure 1 cup of ragi flour. Remove 2 teaspoons of the ragi flour and set aside.
3. Add 2 cups of water to a large saucepan. Add the 2 teaspoons of ragi flour to the water and mix well.
4. Add the salt and mix again.

Boil Ragi Slurry

1. Place the thick bottomed pan containing the slurry on the stove over medium heat.
2. Stir occasionally. Let this slurry come to a boil.

Make Ragi Dough

1. When the slurry begins to boil, lower the heat and sprinkle the remaining ragi flour evenly all over the pan.
2. Ensure that the ragi flour is evenly distributed across the top of the liquid. Do not mix or stir.
3. Let it cook undisturbed for 3 to 4 minutes on a low heat.
4. After this undisturbed cooking period, mix very thoroughly with the wooden spatula.
5. Ensure that there are no dry flour lumps visible.
6. Incorporate any visible dry flour into the the wet mixture by continuing to stir. The mixture will thicken and become sticky.
7. NOTE: 2 cups of water works well for me. But if the dough mixture looks dry, add in a few tablespoons of hot water. If it is too moist, then add 1 to 2 tablespoons of ragi flour.
8. Keep on mixing for a few minutes and you will see the mixture clumping together and gathering around itself.

Steam Dough

1. Scrape any remaining dough off the wooden stick and return to the pan. Cover and steam for 6 to 7 minutes on low heat.
2. When the steaming is complete, turn off the stove and remove the pan from heat.
3. Allow it to remain covered and continue to steam for 5 minutes.
4. When you take a tiny portion of the dough and shape into a ball, it should easily form a ball without sticking to your fingers.

Knead And Shape Ragi Mudde

1. Brush or spread some water on a plate.
2. Transfer the cooked ragi mudde mixture onto the plate using the spatula. Remove the small lump at the bottom of the pan. Leave the mixture that is stuck to the bottom or the sides; they will need some soaking to clean.
3. Sprinkle water on your palms and begin to knead the mixture.
4. This mixture will be very hot, so it the water in your palms and fingers will help you be able to knead.
5. Knead very well to a smooth dough.
6. Portion the dough and make medium-sized balls from it. Shape into neat balls by rolling the dough between your palms.
7. Place them in a container. Keep warm until ready to serve.

Nutrition

Serving: 80gCalories: 90kcalCarbohydrates: 18gProtein: 3gFat: 1gSodium: 122mgPotassium: 54mgFiber: 1gSugar: 0.4gVitamin B1: 0.1mgVitamin B2: 0.02mgVitamin B3: 1mgVitamin B5: 0.3mgVitamin B6: 0.1mgVitamin E: 0.03mgVitamin K: 0.2µgCalcium: 6mgCopper: 0.1mgFolate: 10µgIron: 1mgManganese: 0.2mgMagnesium: 30mgPhosphorus: 68mgSelenium: 8µgZinc: 1mg

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