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Ragi Mudde | Ragi Ball Recipe

Ragi Mudde is a healthy and staple food of Karnataka made using Ragi flour. 
Course Main Course
Cuisine Indian, Karnataka
Keyword Diet, Gluten Free, Healthy, South Indian
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People
Calories 248kcal
Author Muktha H S


  • 1 Cup Ragi Flour , divided into ¼ and ¾ cup
  • 2 ½ cup Water
  • ½ teaspoon Salt , optional
  • 1 teaspoon Oil / ghee , optional


  • 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 teaspoon salt and 1 teaspoon 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.



  • 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.


Calories: 248kcal