It's amazing how something simple such as boiled millet flour can turn into a staple food with just a few steps.

With numerous health benefits, Ragi Mudde is a healthy and filling wholesome meal from South Indian cuisine, particularly from Karnataka.

A plate has ragi mudde balls on the table.

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Ingredients
How to make this
Top tips
Related Recipes
📖 Recipe
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It's a popular choice for a simple and healthy dish that you can prepare in minutes.

It's one of the popular meals in the rural areas of Karnataka and the traditional way is to serve it paired with Spicy Saaru.

In that way, it can also be considered as a rice substitute. It is also known as Ragi Sangati or Ragi Sankati in Telangana and Ragi Kali in Tamil Nadu.

I am sharing the traditional dish that uses no pressure cooker or gadgets.

If you like ragi recipes, try my ragi malt and finger millet cookie recipes.

Why I Love This

Ragi is a nutritious grain that is rich in calcium, iron, and dietary fiber. It is gluten-free, has low glycemic index, and contains essential amino acids, making it suitable for people with gluten allergies or those following a vegetarian diet.
Ragi Mudde is an excellent source of energy and provides sustained satiety, making it one of the best recipes for people with high physical activity levels or those on a weight loss regime.
It's a simple dish with minimal preparation time and ingredients. All you need is ragi flour, hot water, and salt. It can be prepared in less than 15 minutes!
Ragi balls are a great pair with rasam or a spicy curry.
Good fit for small servings. One cup ragi flour is all you need if you are preparing it for 1-2 persons.

Ingredients

Ragi flour: Ragi flour is made from finger millet, a staple grain in South Indian cuisine. It is readily available in most grocery stores or can be easily made at home by grinding whole ragi grains into a fine powder.

Water: Water is an essential ingredient for making ragi mudde and provides the right consistency to the dish.

Salt: Salt enhances the flavor of ragi mudde and balances out its slightly bitter taste.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

How to make this

In a large bowl, mix together 2 cups of finger millet flour with 2 cups of water. Use a wooden spatula or a wooden spoon and knead the dough batter until it is smooth and free of lumps.

In a heavy-bottomed pot, bring 3 cups of water to a boil along with oil and salt.

A pan has ragi mudde batter over the heat.

Gradually add the smooth dough to the boiling water over medium heat, stirring continuously to avoid any lumps and from the dough sticking to the bottom of the pan.

Stir over low heat until the mixture thickens and turns glossy. This it prevents the soft ragi mudde from having lumps.

Give it a good mix again, and make sure to check that the mixture is non-sticky, indicating that the flour is cooked well.

Cool slightly to a luke warm temperature and pour a ball-sized mixture into a greased bowl. Using a bowl makes it easy to handle the heat and allows for easy shaping.

Prepare mudde balls by shaping the ragi mixture to soft balls. Finally, enjoy ragi mudde recipe with a spicy curry or Saaru.

A plate is full of ragi mudde balls on the table.

Top tips

Be sure to cook the ragi mudde on low flame. If you cook on high flame, the flour would burn too fast and harden.
Be sure to use equal portions of ragi flour and water
Adding coconut oil is optional. However, it enhances the flavor and texture.
Use a wooden spatula as it is sturdy and good to turn.
Ragi Mudde Recipe tastes great when served with spicy sambar, saaru and chutney.