Ragi Mudde: A Labor of Love from Karnataka’s Heart
A traditional Karnataka staple made from nutrient-rich ragi flour. Soft, earthy, and wholesome, ragi mudde is a comforting dish paired best with spicy saaru, sambar, or chutney.Learn how to make authentic Ragi Mudde—Karnataka’s beloved finger millet balls. A simple, nutritious, gluten-free recipe made with ragi flour, water, and salt. Includes step-by-step instructions and serving tips.
Prep Time
10 min
Cook Time
20 min
Serving
3
Difficulty
Advanced
Information About the Recipe
Ragi Mudde is a centuries-old Karnataka classic made with finger millet flour. Traditionally eaten with saaru, sambar, or spicy curries, this dish is valued for its simplicity and high nutritional content. The process requires careful mixing and kneading to achieve the smooth, firm, yet soft texture that defines an authentic mudde.
Ingredients
- 1 cup ragi flour (finger millet flour)
- 2–3 cups water
- Salt to taste
Nutritional Information
- Calories: 130
- Carbohydrates: 25 g
- Protein: 3 g
- Fat: 1 g
- Fiber: 3 g
- Calcium: High
- Gluten: 0 g
Directions
1. Prepare the Dough
- Boil the Water
- Bring 2–3 cups of water to a rolling boil in a heavy pot.
- Add Ragi Flour
- Lower the heat slightly.
- Add the ragi flour gradually, stirring continuously to avoid lump formation.
- Cook Until Thick
- Keep stirring until the mixture thickens and pulls away from the sides of the pot, forming a dough-like mass.
- Knead
- Remove from heat and allow it to cool until warm.
- Wet your hands lightly and knead until smooth, soft, and lump-free.
2. Shape the Mudde
- Wet your hands to prevent sticking.
- Take a portion of the dough and roll it into a smooth, round ball.
- Press a small thumb indentation on top.
- Repeat for the remaining dough.
3. Optional: Boil the Mudde (Traditional Technique)
- Boil Water
- Bring a fresh pot of water to a boil.
- Add the Balls
- Drop the shaped mudde into the boiling water.
- Cook
- Simmer for 10–15 minutes.
- The mudde float to the surface when cooked.
- Check Doneness
- Insert a skewer; if it comes out clean, it’s ready.
4. Serve
- Remove from water and drain.
- Serve hot with saaru, sambar, spicy chutney, or lentil curry.
- Break small pieces, dip into the curry, and eat traditionally without chewing.
5. Tips
- Add ragi flour gradually to avoid lumps.
- Kneading while slightly warm ensures a smooth texture.
- Water quantity may vary depending on flour quality.
- The thumb well helps hold curry and improves eating ease.
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