Serves 2
15 min
Ragi Mudde
Recipe GLPRac3cd7c37cc850
Ragi Mudde is a traditional South Indian staple made from finger millet flour cooked into a dense, dough-like ball. This gluten-free grain preparation is nutritious and satisfying, with a slightly nutty flavor. It pairs wonderfully with curries and sambar, making it a beloved comfort food in South Indian cuisine.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup ragi flour
2 cups water
1 teaspoon ghee or neutral oil
¼ teaspoon salt
Directions
Combine water, salt, and 1/2 teaspoon of ghee or oil in a heavy-bottomed pot and bring to a rolling boil over medium-high heat.
In a small bowl, mix the ragi flour with 2-3 tablespoons of cool water, stirring until you have a smooth, lump-free paste.
Once the water reaches a full boil, slowly pour the ragi paste into the boiling water while stirring constantly with a wooden spoon or ladle to prevent lumps from forming.
Continue stirring vigorously for 2-3 minutes without stopping, breaking up any lumps that appear. The mixture will gradually thicken.
When the mixture becomes thick and begins to pull away from the sides of the pot, reduce heat to low and cover the pot with a lid. Simmer for 3-4 minutes, stirring occasionally.
Transfer the hot ragi mixture onto a plate. Grease your hands lightly with remaining ghee or oil, then shape the warm mudde into a smooth ball by gently rolling and pressing it between your palms. Serve immediately while hot.
