Ragi Mudde, Ragi Sangati, or Ragi Balls, is a popular protein-packed staple food from Karnataka, Andhra Pradesh, and Tamil Nadu, prepared in less than 20 minutes. These ragi softballs are made using ragi flour or finger millet flour. Ragi mudde is the best food for weight loss, diabetes, anemia, strengthening bones, and lowering cholesterol levels.
Why you'll love this recipe
- Ragi mudde is prepared using only two main ingredients, ragi flour, and water, in less than 20 minutes.
- Ragi balls (sankati) are vegetarian, vegan, and gluten-free.
- Ragi mudde (kali) can be served for any meal (breakfast, lunch, and dinner)
- Raagi is high in protein and fiber, has more calcium than milk, and is low in glycemic index and fat.
- Ragi mudde can be served to people of all age groups, including babies and toddlers.
Ragi is the best superfood and wonder grain for weight loss that you can add to your diet. Also, check out the easy ragi dosa recipe, ragi rotti (ragi roti), ragi malt, and very popular ragi custard or manni.
Ingredients
Ragi flour: Ragi flour or sprouted finger millet flour is the key ingredient to making these mudde or balls. Use any good quality brand of your choice.
Water: Water is used to make mudde (lump). The amount of water you may require will vary based on the flour quality and weather conditions.
Salt and Ghee: Salt and ghee are totally optional. I add both for flavors. Some people skip salt because you serve it with gravies or curry, which already has salt.
See the recipe card below for a full list of ingredients and measurements.
Variations
Ragi Sangati and Ragi Kali are other variations where rice flour or cooked rice is added. But note that the Karnataka-style ragi mudde is traditionally made only using ragi flour.
Step-by-step instructions
Step 1: Add water, salt, and ½ tablespoon of butter or ghee to a nonstick pan and bring it to a nice boil.
Step 2: Now add the ragi flour little by little and keep stirring it continuously, first using a whisk and then a thick wooden spoon till the mixture becomes soft and smooth. That is, until you see no dry powder or any lumps and get one nice ball out of it.
Step 3: Cover with the lid and cook on low flame for about 5 minutes.
Step 4: Mix this and cover it with the lid. Switch off the flame and let it continue to steam in the residual heat for 5 minutes.
Step 5: Now divide this mixture into four equal portions. Apply some butter or ghee on your palm and make balls out of it. To get a softball, it is better if you make it when it's hot. But if you find it difficult to handle, wait for some time.
Tips
- If you do not have a wooden spoon (mudde kolu), use the back end of the laddle to stir it.
- See that the ragi is cooked properly; else, you may have stomach upset.
- To know if our ragi mudde is perfectly done, touch the final mixture with your fingers or use a spoon. The mixture should be nonsticky. If the dough mixture is sticky, it means the mixture is not cooked perfectly.
- I prefer using a nonstick pan so that it is easy to handle. You can also avoid it from burning at the bottom.
- The amount of water I used was perfect for the flour and weather conditions here. If the mixture looks too sticky, wet, mushy, or soggy at the last stage, add 1 tablespoon of extra flour. But if you feel the final mixture is too dry, then add an extra tablespoon of hot water.
How to eat Ragi Mudde?
Ragi mudde is not to be chewed. You have to swallow them. So on a serving plate, first place the ragi mudde and top it off with sambar or bassaru, or chutney. Break them into small pieces and enjoy.
Serving suggestions
- Ragi mudde and bassaru or upsaaru is a very popularly served combination.
- You can also serve mudde or sangati with spicy chicken curry, massoppu, south Indian sambar, spicy chutney, dal, mutton curry, fish curry, or any dal gravy made using greens.
- Want a simple meal? You can even combine it with yogurt or buttermilk or curds.
Storage instructions
- Ragi mudde tastes best when made fresh and served hot. It is one of the quick recipes you can make. But if there are leftovers, you can keep them at room temperature for 3 to 4 hours or in the refrigerator for up to one day.
- You can reheat it in a microwave or stovetop until heated through by splashing some water.
Recipe FAQs
Ragi is the best superfood. Ragi balls are rich in calcium, fiber, and protein and low in glycemic index. Eating ragi will also help in reducing your cholesterol level and risk of diabetes.
Ragi is an excellent option for individuals with diabetes due to their higher fiber, mineral, and amino acid content than white rice. Consuming millets have potential benefits in improving blood sugar and cholesterol levels.
Ragi balls are high in protein and fiber and low in fat, making them a very good addition to your weight loss diet.
Ragi keeps your body cool; thus, also considered one of the best recipes to have even during hot summer.
More Ragi Recipes to love
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Recipe card
Ragi Mudde | Ragi Balls
Equipment
- Wooden spatula
- Nonstick pan
Ingredients
- 1 cup Ragi flour or Finger Millet flour
- 2 cups Water
- ½ teaspoon Salt (optional)
- 1 tablespoon Butter or Ghee (optional)
Instructions
- Add water, salt, and ½ tablespoon of butter or ghee to a nonstick pan and bring it to a nice boil.2 cups Water, ½ teaspoon Salt, 1 tablespoon Butter or Ghee
- Now add the ragi flour little by little and keep stirring it continuously, first using a whisk and then a thick wooden spoon till the mixture becomes soft and smooth. That is, until you see no dry powder or any lumps and get one nice ball out of it.1 cup Ragi flour or Finger Millet flour
- Cover with the lid and cook on low flame for about 5 minutes.
- Mix this and cover it with the lid. Switch off the flame and let it continue to steam in the residual heat for 5 minutes.
- Now divide this mixture into four equal portions. Apply some butter or ghee on your palm and make balls out of it. To get a softball, it is better if you make it when it's hot. But if you find it difficult to handle, wait for some time.
Notes
- If you do not have a wooden spoon (mudde kolu), use the back end of the laddle to stir it.
- See that the ragi is cooked properly; else, you may have stomach upset.
- To know if our ragi mudde is perfectly done, touch the final mixture with your fingers or use a spoon. The mixture should be nonsticky. If the dough mixture is sticky, it means the mixture is not cooked perfectly.
- I prefer using a nonstick pan so that it is easy to handle. You can also avoid it from burning at the bottom.
- The amount of water I used was perfect for the flour and weather conditions here. If the mixture looks too sticky, wet, mushy, or soggy at the last stage, add 1 tablespoon of extra flour. But if you feel the final mixture is too dry, then add an extra tablespoon of hot water.
Ragi Mudde Combination Recipes
- Ragi mudde and bassaru or upsaaru is a very popularly served combination.
- You can also serve mudde or sangati with spicy chicken curry, massoppu, south Indian sambar, spicy chutney, dal, mutton curry, fish curry, or any dal gravy made using greens.
- Want a simple meal? You can even combine it with yogurt or buttermilk.
Carrie Robinson
I have never heard of these before, but they sound like a great healthy snack! I definitely want to make these soon. 🙂