Plain Ragi Mudde (Finger-Millet Balls)
Vokkaliga / South Karnataka staple — steamed finger-millet balls eaten by SWALLOWING (not chewing) with bassaru, sippe-saaru, or sambar. Diabetic-friendly low-GI grain; high calcium + iron. THE iconic Mandya/Mysore daily lunch.
Ingredients
- salt — 2 g (plain)
- Water — 300 g (plain)
- Ragi Flour — 100 g (plain)
Method
- Boil water with salt in a heavy-bottom saucepan.
- Add ragi flour gradually while stirring continuously to avoid lumps. Cook for 5-7 min until thick.
- With a wooden mudde-knda or ladle, knead vigorously until a smooth dough forms. Take a small portion, shape into a ball with wet hands.
- Serve immediately with bassaru / sippe-saaru / sambar. Eat by breaking small pieces, dipping in saaru, swallowing whole.
Common questions
- What is ರಾಗಿ ಮುದ್ದೆ in English?
- ರಾಗಿ ಮುದ್ದೆ is written Plain Ragi Mudde (Finger-Millet Balls) in English.
- How many calories in one plate of Plain Ragi Mudde (Finger-Millet Balls)?
- 82 kcal per plate.
- How much cooking time?
- 20 min — 5 min prep, 15 min cooking.