Ragi Mudde | Ragi Balls
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.
Servings: 4
Calories: 219kcal
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.
Nutrition
Calories: 219kcal | Carbohydrates: 43g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 326mg | Potassium: 242mg | Sugar: 0.003g | Vitamin A: 87IU | Calcium: 208mg | Iron: 2mg