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Wednesday, August 1, 2018

Ragi mudde (finger millet)

ragi,mudde,ragi kali,finger millet
ragi,mudde,ragi kali,finger millet

Ragi mudde is a nutritious healthy ball made with ragi flour and water. It is a wholesome meal and staple food in Karnataka. It is also called as 'Ragi sangati' in Andhra and 'Ragi kaLi' in Tamilnadu. 'Ragi koozh' also known as 'Aadi koozh' is popular in TamilNadu. In the Tamil month of Aadi, 'ragi koozh' is offered and distributed as 'Prasadam' in Mariamman temples. There are several health benefits of Ragi. Ragi has high fibre content and rich in calcium. It helps in increasing HDL cholesterol and lowers triglycerides. But people who have thyroid disorder, refrain from having ragi frequently.

Traditional way:

Mix a tablespoon of ragi flour in water to make a thin paste. Add water & salt into a heavy bottomed pan and when this boils add the thin paste, mix well add remaining ragi flour evenly on top of it, close the pan and cook in medium flame for 6 to 7 minutes without disturbing the flour. Then with a mudde kOlu, stir well until all the flour becomes a single mass. Switch off the flame. Cover and keep for a few minutes and when still hot, add ghee and take a portion of dough and shape into balls.

Now, to the easy way.

This recipe is the easiest way of making Ragi mudde without a mess, useful for beginners.


Ragi flour - 1 cup.
Water - 1 3/4 to 2 cups.
Salt - to taste ( I used 1/3tsp.)
Ghee - 2 tablespoons


Combine ragi flour with water and mix well without any lumps to a batter consistency. Keep aside.

Grease a plate with little ghee. Keep ready.

In a thick bottomed kadai /non-stick kadai, boil 1 1/2 cup of water alongwith salt and a teaspoon of ghee. When water starts boiling, add the the ragi batter, mix well with a wooden ladle. (Traditionally, a stick called 'Mudde kOlu' is used to stir the mix). Stir continuously until thick. Add ghee and stir and until it forms a lump and leaves the sides. Cook further until the dough becomes shiny. Cook covered in low flame for a minute and switch off the flame.

When hand-bearable hot, transfer the ragi dough to the greased plate. Smear ghee on your hands and shape to balls/mudde (tennis ball size). If the dough is hot, dip your hand in water for each ball. Alternatively, you can grease a small bowl with ghee put the required quantity of ragi dough in the bowl and rotate it which forms round balls. Serve hot with sambar. Goes well with saaru and buttermilk too.

A note on how to eat?

And a small tip in eating these muddes; Mudde will be sticky and remain on your tooth if chewed. Ragi mudde is dipped in saaru/ sambar and swallowed. i.e, A small portion of ragi mudde is 'pinched', dipped in the sambar and simply swallowed. 😋

And what if chewed? Taking it out of your teeth will be a horrible experience. Chew and find it 😉 OR pop it into your mouth, swallow, repeat. 😃

Thin ragi batter gives smooth and soft Ragi Mudde.
Use a thick wooden ladle or back of the wooden ladle for easy mixing.


  1. combine the ragi flour with how much water? Again we have to boil 1 1/2 cup of water?
    For the easy way it does not mention.

  2. My Ayurvedic doctor advised me to take ragi daily but I have thyroid problem. Kindly share why ragi not advisable for thyroid patients


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