Ragi Mudde Recipe: Traditional and Wholesome

wellhealthorganic.com Ragi Mudde: Ragi Mudde, nutritious balls crafted from finger millet flour, stand as both a delicacy and a dietary staple in certain regions of Karnataka.

Ragi Mudde

• Preparation Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes
• Cuisine: Karnataka, South Indian
• Course: Main Course
• Dietary Considerations: Gluten-Free, Vegan, Vegetarian
• Difficulty: Moderate

Ingredients:

For Ragi Mudde:

• 1 cup ragi flour (finger millet flour or sprouted finger millet flour)
• 2 cups water (adjust as necessary)
• ¼ teaspoon salt (optional)

For Chilli Chutney:

• 9 to 10 Kashmiri red chillies
• 1 teaspoon tamarind (tightly packed)
• 1.25 cups water (for cooking red chillies)
• 2 tablespoons water (for blending or grinding)
• Salt to taste
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 6 to 7 curry leaves
• 1 pinch asafoetida
• 5 to 6 fenugreek seeds (methi seeds)

Also Read: Soya Chunks Recipe

Instructions:

Prepare Ragi Slurry:

1. In a heavy-bottomed pan or Dutch oven, place water and a wooden stick for mixing.
2. Measure 1 cup of ragi flour, reserving 2 teaspoons aside.
3. Add 2 cups of water to a saucepan, incorporating the 2 teaspoons of ragi flour and salt.
4. Bring the mixture to a boil over medium heat, stirring occasionally.

Boil Ragi Slurry:

1. Once boiling, reduce heat and evenly sprinkle the remaining ragi flour over the slurry.
2. Allow it to cook undisturbed for 3 to 4 minutes on low heat.
3. Thoroughly mix with the wooden stick until no dry flour specks remain.
4. Adjust consistency with hot water or ragi flour if needed.

Steam Dough:

1. Cover and steam the mixture for 6 to 7 minutes on low heat.
2. Remove from heat and let it steam for an additional 5 minutes, covered.

Knead and Shape Ragi Mudde:

1. Spread water on a plate and transfer the cooked mixture onto it.
2. Knead the hot mixture into a smooth dough, adding water as needed.
3. Optionally, add 1 teaspoon of ghee and knead well.
4. Portion the dough and shape into medium-sized balls.

Also Read: Bisi Bele Bath

Serve:

• Serve with saaru, basaru, rasam, sambar, red chili chutney, onion chutney, coconut chutney, or tomato chutney.

Making Chili Chutney:

• Cook red chillies and tamarind in 1.25 cups of water for 5 to 6 minutes until softened.
• Drain and blend softened ingredients with salt and 2 to 3 tablespoons of water.
• Heat oil in a pan, temper with mustard seeds, curry leaves, asafoetida, and fenugreek seeds.
• Pour the tempering into the chutney, mix, and serve.

Notes:

• Nutrition information provided is approximate for 1 Ragi Mudde without the accompanying red chili chutney.