Ragi mudde is a quick traditional dish made with finger millet flour. It is a gluten-free grain that contains numerous health benefits and is a staple food in many parts of the world. To make ragi mudde without rice all you need is ragi flour, water, salt, and ghee. Ragi mudde is a great way to add to your diet and comfort food even helps in weight loss. The step-by-step procedure with a detailed video recipe.
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Finger millet, also known as ragi, is an ancient grain. Ragi Mudde is a high-fibre, nutrient-dense food that is rich in calcium, iron, and protein. It is gluten-free and is a good source of complex carbohydrates. It is an excellent source of energy and is considered to be one of the healthiest foods in India. Ragi Mudde is usually served as a main dish and does not require any rice or other accompaniments for a complete meal. Finger millet is easy to digest and is a good source of essential nutrients, making it a popular choice for those looking to improve their health.
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Ragi mudde is a great way to add variety to your diet and is a great comfort food, it is a type of millet, popular in the southern Indian states of Karnataka, Telangana, and Andhra Pradesh simply referred to as either mudde or hittu. It is mainly popular with the rural folk of Karnataka it is called “ragi kali or ragi mudde or ragi sangati“. The dish is made by boiling the ragi flour in water until it forms a stiff dough, then rolling it into small balls. It is usually served with chicken curry or veg curry or other accompaniments such as ghee, curd, or sambar. It is a nutritious and filling meal and is often served as the main course. It can also be eaten as a snack. Ragi mudde is a good source of protein, dietary fibre, iron, and calcium.
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What to do when ragi balls cool and become hard?
Don’t worry follow these tips
When ragi balls cool they become a little bit hard. To make it soft Boil water in a pan place the balls in a bowl and steam the balls. In this way, the balls become soft and hot and do not lose the nutrients. Serving ragi balls warm enhances the taste.
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Finger millet is ground into flour and used in a variety of baked goods and can be consumed in a variety of forms, such as flour, flakes and puffed grains. It can be used to make porridge, cakes and flatbreads, as well as added to smoothies and salads. Additionally, finger millet is an excellent source of vitamins and minerals, making it a nutritious addition to any diet.
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Tips for a perfect ragi mudde recipe:
- Boil the water until it bubbles.
- To make a perfect ragi dough add ghee and salt before adding flour.
- Make sure that switch off the fire before adding flour in order to avoid lumps.
- To avoid cracks make sure that the dough should be warm to knead and roll the balls.
- Grease your hands to avoid sticking the dough.
- Placing dough on the plate shape as a ball prevents heat.
- Serve warm ragi balls with hot chicken curry or sambar, ghee or chutney.
- When the ragi balls cool it becomes a little hard to make them soft steam the balls.
Ragi Mudde recipe video:
Ragi Mudde recipe card:
Ragi mudde is a quick traditional dish made with finger millet flour. It is a gluten-free grain that contains numerous health benefits and is a staple food in many parts of the world. To make ragi mudde without rice all you need is ragi flour, water, salt, and ghee. Ragi mudde is a great way to add to your diet and comfort food even helps in weight loss.
- Finger millet flour(ragi flour) – 1 cup
- Water – 1 cup
- Ghee – 1 tablespoon+2 teaspoons
- Salt – 1/4 teaspoon
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Pour 1 cup of water, 1 tablespoon of ghee and 1/4 teaspoon of salt mix.
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Boil until the water bubbles and switch off the fire.
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Add 1 cup of finger millet(ragi flour) and stir immediately.
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Mix with a whisker or hand masher to avoid lumps.
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Mix well until it forms a stiff dough.
-
To avoid cracks make sure that the dough should be warm to knead and roll the balls.
-
Brush 1/4 teaspoon of ghee onto a plate and then transfer the dough.
-
Grease your hands and knead the dough until it becomes soft.
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Divide the dough into 2 equal portions.
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Take one portion of the dough roll and shape it into a ball.
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Similary shape another ball.
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Ragi balls are ready to take into a serving plate.
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Serve ragi balls with hot chicken curry or sambar, ghee or chutney.
- Measure ragi flour and water with the same cup.
- Boil the water until it bubbles.
- To make a perfect ragi dough add ghee and salt before adding flour.
- Make sure that switch off the fire before adding flour in order to avoid lumps.
- To avoid cracks make sure that the dough should be warm to knead and roll the balls.
- Grease your hands to avoid sticking the dough.
- Placing dough on the plate shape as a ball prevents heat.
- Serve warm ragi balls with hot chicken curry or sambar, ghee or chutney.
- When the ragi balls cool it becomes a little hard to make them soft steam the balls.
Step-by-step procedure for ragi mudde:
Making ragi dough:
Pour 1 cup of water, 1 tablespoon of ghee and 1/4 teaspoon of salt mix.
Boil until the water bubbles and switch off the fire.
Add 1 cup of finger millet(ragi flour) and stir immediately.
Mix with a whisker or hand masher to avoid lumps.
Mix well until it forms a stiff dough.
To avoid cracks make sure that the dough should be warm to knead and roll the balls.
Making ragi balls:
Brush 1/4 teaspoon of ghee onto a plate and then transfer the dough.
Grease your hands and knead the dough until it becomes soft.
Divide the dough into 2 equal portions.
Take one portion of the dough roll and shape it into a ball.
Similary shape another ball.
Ragi balls are ready to take into a serving plate.
Serve warm ragi balls with hot chicken curry or sambar, ghee or chutney.
When the ragi balls cool it becomes a little hard to make them soft steam the balls.
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