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Ragi mudde recipe | finger millet balls | How to make ragi mudde without rice

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.

Course Breakfast, Main Course
Cuisine Andhra, hyderabadi, Indian
Keyword finger millet balls, finger millet recipes, ragi balls, ragi mudde, ragi mudde recipe
Prep Time 7 minutes
Cook Time 3 minutes
Total Time 9 minutes
Servings 2
Calories 455 kcal

Ingredients

Ingredients for ragi mudde:

  • Finger millet flour(ragi flour) - 1 cup
  • Water - 1 cup
  • Ghee - 1 tablespoon+2 teaspoons
  • Salt - 1/4 teaspoon

Instructions

 Procedure for ragi mudde:

Making ragi dough:

  1. Pour 1 cup of water, 1 tablespoon of ghee and 1/4 teaspoon of salt mix.

  2. Boil until the water bubbles and switch off the fire.

  3. Add 1 cup of finger millet(ragi flour) and stir immediately.

  4. Mix with a whisker or hand masher to avoid lumps.

  5. Mix well until it forms a stiff dough.

  6. To avoid cracks make sure that the dough should be warm to knead and roll the balls.

Making ragi balls:

  1. Brush 1/4 teaspoon of ghee onto a plate and then transfer the dough.

  2. Grease your hands and knead the dough until it becomes soft.

  3. Divide the dough into 2 equal portions.

  4. Take one portion of the dough roll and shape it into a ball.

  5. Similary shape another ball.

  6. Ragi balls are ready to take into a serving plate.

  7. Serve ragi balls with hot chicken curry or sambar, ghee or chutney.

Recipe Notes

  • 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.