What is Ragi Mudde?
Ragi mudde (or mudde) is a gluten-free dish made by cooking finger millet flour to a dough-like texture and then shaping it into soft balls.
The term “mudde” means “soft ball” in Kannada, the language spoken in Karnataka, India.
It is a wholesome and nutritious everyday food, especially popular in rural areas of Karnataka.
Health Benefits:Consuming finger millet regularly has several health benefits:
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- Strengthens bones: Ragi is rich in calcium and helps maintain bone health.
- Steady iron levels: It contains iron, which is essential for overall well-being.
- High fiber content: Ragi digests slowly, keeping you full and providing sustained energy throughout the day.
- Good for everyone: It’s suitable for all age groups, including toddlers and people with diabetes.
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- How to Make Ragi Mudde:
- Traditionally, whole grain finger millet is milled to flour, slow-cooked, and then shaped into moist and soft balls.
- You can also use store-bought ragi flour.
- Serve ragi mudde with gravy/soupy sides like bassaru, massoppu, or dal varieties.
- How to Make Ragi Mudde:
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Ragi Ganji:
Ragi ganji, also known as ragi kanji or ragi ambli, is a traditional South Indian beverage made from finger millet (ragi) flour. It’s particularly popular in states like Karnataka, Andhra Pradesh, and Tamil Nadu. Let me share a simple recipe for making salted ragi kanji:
Ragi Kanji Recipe – Salt Version
Ingredients:
- 2 1/2 cups water
- 3 tablespoons ragi flour (finger millet/nagli)
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon ajwain (carom seeds)
- 1/4 teaspoon asafoetida (hing)
- Salt, to taste
- 1/4 cup curd (dahi/yogurt)
- 1/4 teaspoon cumin powder (jeera)
Instructions:
- Heat 2 cups of water in a saucepan.
- In a separate bowl, mix the ragi flour with the remaining 1/2 cup of water, cumin seeds, ajwain, hing, and salt. Stir well to dissolve any lumps.
- Once the water in the saucepan starts boiling, slowly add the ragi-water mixture, stirring constantly to avoid lumps.
- Cook and stir for 1-2 minutes until the ragi porridge thickens.
- Add the curd to the ragi porridge and stir continuously. Simmer for about three minutes and turn off the heat.
- Serve the ragi kanji hot with a dollop of ghee and sprinkle some cumin powder if you like
