Ragi Mudde
THE staple ragi ball of Karnataka — boiled ragi flour hand-shaped into dense orbs. Eaten by breaking with fingers and dipping in saaru.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Ghee — 2 tbsp (whole)
- Water — 1 cup (whole)
- Ragi Flour — 250 g (ground)
- salt (optional) (whole)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Rub the inside of a heavy pot with a little Coconut Oil so the mudde does not stick.
- Bring the Water to a rolling boil in the pot with salt.
- Sprinkle a handful of the Ragi Flour over the boiling Water and let it sit 2 minutes without stirring, to set a soft base.
- Add the rest of the Ragi Flour in one go, push a mudde stick through the centre and let it cook 3 minutes on low.
- Beat hard with the stick for 4-5 minutes, pressing out every lump, until the dough pulls together into one smooth mass.
- Wet your palms with Coconut Oil, lift out a portion and roll it into a smooth ball while it is hot.
- Make a dimple in the top, pour in the Ghee and serve at once, while the mudde is soft.
Common questions
- What is ರಾಗೀ ಮುದ್ದೇ in English?
- ರಾಗೀ ಮುದ್ದೇ is written Ragi Mudde in English.
- How many calories in one plate of Ragi Mudde?
- 440 kcal per plate.
- How much cooking time?
- 20 min — 5 min prep, 15 min cooking.