Ragi Mudde
An authentic vegetarian recipe from Karnataka, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Finger millet flour (ragi flour)
700ml Water
5g Salt
10ml Oil or ghee
4 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Bring 700 ml of water to a rolling boil in a heavy-bottomed pot. Add salt and a few drops of oil or ghee.
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Take out about 100 ml of the boiling water into a small bowl and set aside.
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Reduce the heat to medium. Add the ragi flour to the boiling water all at once, stirring vigorously with a wooden spoon or ladle to prevent lumps from forming.
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Mix quickly and continuously until all the flour is incorporated and the mixture comes together into a thick, smooth mass.
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Cover the pot with a lid and cook on low heat for 5 minutes. The steam will help cook the ragi through.
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Remove the lid and stir the mixture again vigorously. If it seems too thick or dry, add the reserved hot water a little at a time and mix well.
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Continue cooking on low heat, stirring every minute, for another 5–7 minutes until the ragi mudde is fully cooked, shiny, and pulls away cleanly from the sides of the pot.
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Wet your hands with water. Take a portion of the hot ragi mixture (about 150 g) and quickly shape it into a smooth, round ball by rolling it between your palms. Work fast as the mixture is hot.
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Repeat to make 4 mudde balls. Serve immediately with sambar, soppu saaru (greens curry), or chicken curry.
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Chef's Tips
The key to lump-free ragi mudde is adding the flour to already boiling water and stirring immediately and vigorously.
Wetting your hands before shaping prevents the hot mixture from sticking and helps achieve a smooth surface.
Ragi mudde is traditionally eaten by breaking off a small piece, dipping it in sambar or curry, and swallowing it without chewing — this is the authentic way to eat it.
Use fresh ragi flour for the best flavour; stale flour can have a slightly bitter taste.
About This Dish
Ragi Mudde is a traditional vegetarian dish from Karnataka, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The key to lump-free ragi mudde is adding the flour to already boiling water and stirring immediately and vigorously. - Wetting your hands before shaping prevents the hot mixture from sticking and helps achieve a smooth surface. - Ragi mudde is traditionally eaten by breaking off a small piece, dipping it in sambar or curry, and swallowing it without chewing — this is the authentic way to eat it. - Use fresh ragi flour for the best flavour; stale flour can have a slightly bitter taste.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy