Ragi Mudde | Ragi ball recipe with step by step photos and short video. Ragi Mudde is nutritious and moist ball made with ragi flour and water. Ragi / finger millet flour is cooked in water till it thickens and later balls are made out of it. Sounds simple right , but if not done right , then you may end up with lumps and uncooked flour in ragi balls. If you are trying it for first time, read carefully and follow each steps to make these perfect and nutritious Ragi Ball.
As Ragi / finger millet is one of the main crop of Karnataka hence its our staple food , especially in rural regions. Ragi Mudde / Ragi Ambli is one of the most preferred diet for diabetic patients. Finger millets is rich in fiber and has lower glycemic response , hence it helps in controlling blood sugar levels.
Finger millets / Nachni / Ragi is one of the most nutritious cereal. Ragi is very rich in calcium, in fact, no other cereal is even near to ragi with respect to calcium content. It also battles anaemia, reduces the risk of stroke, boosts lactation, increases bone strength, helps in digestion, reduces cholesterol and makes excellent food for baby . Hence Ragi is must food during pregnancy.
Regular consumption of finger millet is good for bone health and keeps diseases such as osteoporosis at bay and could reduce risk of fracture. Ragi is also gluten free and hence good for people who are allergic to gluten.
If you wish try few more ragi recipes , then do check following recipes :
How to serve Ragi Mudde ?
Make a thumb impression on Ragi Mudde , pour ghee/ clarified butter over it and serve with any spicy curry . Though we eat Ragi Mudde with any kind of curry , few of the most popular curries served with ragi mudde are :
- Mutton Curry ,
- Nati Koli Saaru | Chicken Curry ,
- Mutton or Chicken Chops
- Egg Curry
- Mutton Kheema Ball Curry ,
- Masida Soppu Saaru ,
- Upsaaru and
- Bassaaru
- Molake Hurulikaalu Saaru
How to eat Ragi Mudde ?
Ragi Mudde should not be chewed , it should be swallowed . One should use their hands to eat , ragi mudde . First you need to wet your fingers/ palm with given curry, then pinch a small ball of ragi mudde with your fingers , dip in curry and swallow it . That's it ! You need to feel the warmth of ragi mudde in your throat when you swallow it.
RECIPE CARD FOR RAGI MUDDE | RAGI BALL
Ragi Mudde | Ragi Ball Recipe
Ingredients
- 1 Cup Ragi Flour , divided into ¼ and ¾ cup
- 2 ½ cup Water
- ½ Tsp Salt , optional
- 1 tsp Oil / ghee , optional
Instructions
- In a deep kadai / pot , heat 2 ½ cup water into luke warm . Prefer not to use any steel kadai /pot to cook ragi . Use a deep vessel ,as there are chances of ragi flour spilling when it comes to boil . Also use wider vessel , it becomes easier to stir ragi flour.
- When water is luke warm , add ¼ cup of flour and stir well.
- Add ½ Tsp salt and 1 Tsp oil / ghee. This is optional , If you are making ragi balls for first time , then I would recommend you to use. Adding oil and salt avoids formation of lumps.
- On a medium high heat , bring it to boil for about 8-10 minutes. Stir in between at 2-3 intervals. This is important step , only if ragi flour is well boiled only then lump free ragi balls can be made.
- By end of 8-10 minutes , ragi flour starts to thicken slightly . Don't wait more than 10 minutes for ragi flour to thicken , even if its not thicken don't worry, proceed to next step. Cooking ¼ cup of ragi flour in 2 ½ cup water for 10 minutes is sufficient .
- Now reduce heat or put on simmer , add ¾ cup of ragi flour.
- With a long handle wooden spatula or any spatula with long handle , quickly stir the flour in both clockwise as well as anticlockwise direction. Make sure flour is mixed well without any lumps. Stirring in both the directions , avoids formation of small lumps and breaks it if any.
- Close lid and now cook on low medium heat for 5 minutes.
- After 5 minutes , open lid and check ragi mudde . Wet you palm with water and touch ragi mudde in your fingers. It will not be sticky and can easily make balls from it. You can test this by pinching a small amount of ragi ball between your fingers and make a small ball.
- Take ragi mudde kadai / pot off the stove , and briskly stir well everything in all direction.
- Take a mudde plate or any plate , wet it . Place some ragi mudde on wet plate and with help of wet plams shape into balls of desired size. Approximately , it will be slightly bigger than the size of tennis ball. Alternatively you can also shape ragi mudde with the help of any wet bowl. Place ragi mudde in a bowl , swril it and shape into balls with help of your hands. Wet plams before making balls.
- Once done serve ragi mudde with any spicy curry like mutton kheema curry , chicken curry , egg curry, masidda soppu saaru or bas saaru.
Video
Notes
- If mudde becomes hard after adding flour , add some hot water and mix.
- If it becomes too thin , then add some flour.
- This recipe yields perfect Raggi mudde , not too hard nor too soft . But still at times, because of flour quality there may be variations, so do adjust water or flour accordingly.
Step by Step directions to make Ragi Mudde
In a deep kadai / pot , heat 2 ½ cup water into luke warm . Prefer not to use any steel kadai /pot to cook ragi . Use a deep vessel ,as there are chances of ragi flour spilling when it comes to boil . Also use wider vessel , it becomes easier to stir ragi flour.
When water is luke warm , add ¼ cup of flour .
Stir well immediately.
Add ½ Tsp salt and 1 Tsp oil / ghee. This is optional , If you are making ragi balls for first time , then I would recommend you to use. Adding oil and salt avoids formation of lumps.
On a medium high heat , bring it to boil for about 8-10 minutes. Stir in between at 2-3 intervals. This is important step , only if ragi flour is well boiled only then lump free ragi balls can be made.
By end of 8-10 minutes , ragi flour starts to thicken slightly . Don't wait more than 10 minutes for ragi flour to thicken , even if its not thicken don't worry, proceed to next step. Cooking ¼ cup of ragi flour in 2 ½ cup water for 10 minutes is sufficient .
Now reduce heat or put on simmer , add ¾ cup of ragi flour.
With a long handle wooden spatula or any spatula with long handle , quickly stir the flour in both clockwise as well as anticlockwise direction.
Make sure flour is mixed well without any lumps. Stirring in both the directions , avoids formation of small lumps and breaks it if any.
Close lid and now cook on low medium heat for 5 minutes.
After 5 minutes , open lid and check ragi mudde . Wet you palm with water and touch ragi mudde in your fingers. It will not be sticky and can easily make balls from it. You can test this by pinching a small amount of ragi ball between your fingers and make a small ball.
Take ragi mudde kadai / pot off the stove , and briskly stir well and beat mudde in all direction.
Take a mudde plate or any wet plate . Place some ragi mudde on wet plate
and with help of wet plams shape into balls of desired size. Approximately , it will be slightly bigger than the size of tennis ball.
Alternatively you can also shape ragi mudde with the help of any wet bowl.
Place ragi mudde in a bowl , swril it and shape into balls with help of your hands.
Rotate bowl in one hand and shape mudde into balls using other hand (make palm wet while shaping mudde).
And make round balls.
Once done serve ragi mudde with any spicy curry. In frame masidda soppu saaru with ragi mudde.
perfect recipe for perfect Mudde. Came out extremely well. Had it with massoppu saru from the blog. wonderful combination. Totally Loved it
Lots of love , I take this complement dear.
Can you please me know why are we taking more time to cook the 1/4 portion and less time to cook the 3/3 portion of flour ?
Hi , intially when we cook 1/4 portion of ragi flour it should turn slurry , only then 3/4 portion will get cooked without forming any lumps. Incase if 1/4 portion is not cooked right then ragi balls may have lumps and also forming balls will not be easier , it may be sticky to your hands which indicates it’s not cooked well. Hope this helps ,Thanks