Ragi mudde – a traditional south Indian dish made from finger millet. It is a vegan, gluten-free and nutritious dish often served for lunch.

This traditional dish packed with fiber, calcium and protein, is not only a comfort food but also a filling meal.

This dish is prepared in various versions with slight variations across south India and it is regionally known as ragi kali or ragi sangati.

Typically ragi mudde is prepared with just two ingredients – finger millet flour and water. It is served with sambar, curry or chutney for lunch.

Ingredients

Ragi flour (finger millet flour) and water are the only two ingredients required to make mudde.

See the recipe card for quantities.

Step By Step Instructions

Step 1: Combine a spoonful of ragi flour and water in a small bowl.

Step 2: Mix well until you get lump free mixture.

Step 3: Set it aside to use later.

Step 4: In a pan, bring 1 cup water to a boil.

Step 5: Slowly add the ragi mixture once the water is boiling while stirring continuously with another hand.

Step 6: Now add the remaining ragi flour and and keep stirring continuously.

Step 7: Keep stirring until the mixture thickens and the dough starts coming together. This may take 8-10 minutes. When ready, it will become smooth and nonsticky.

Step 8: Let the dough cool slightly. Dip your hands in water, pinch a portion of dough and shape it into a ball. Repeat the process with the remaining dough.

Serve ragi mudde with a dollop of ghee on top and sambar, chutney or any curry of your choice.

Storage

Leftover ragi mudde can be stored in the fridge for up to 3 days. Allow the mudde to cool completely, keep it in an airtight container and store it in the fridge.

Tips and Tricks

Ragi Flour: Always use fresh ragi flour for the best taste and texture. Ensure the flour is well within its expiry date.

Stir Continuously: Stir ragi flour continuously while cooking to prevent the flour from forming lumps. It also helps dough come together smoothly.

Dough Consistency: Dough should be soft but not runny. It should hold together when you try to shape it into a ball.

Shape When Warm: Lightly dampen your hand with water and shape the dough into a ball while it’s still warm enough to handle. If you wait too long, it might harden and become difficult to shape.

Looking for other millet recipes? Try these:

Pairing

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