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How to make soft, lump-free Ragi Mudde (Step by Step Recipe)

Praneetha A Goutham
Ragi Mudde is a healthy recipe from Karnataka made using ragi or finger millet flour. It is very good for weight loss, is diabetic-friendly, kids-friendly.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Dinner, Lunch
Cuisine Indian, Karnataka
Servings 2 medium size

Ingredients
  

  • 1 cup ragi flour - (finger millet flour)
  • 1.5-2 cups water - (refer notes)
  • salt - to taste
  • 1 tsp ghee - (or oil)

Instructions
 

  • Add 1 cup water to a saucepan / thick bottom pan. To this add salt, 2 drops of ghee/oil. On high heat, bring this to a gentle boil by closing this with a lid/plate.
  • Meanwhile, mix 1 tbsp of ragi flour with the remaining 0.5 cup water to make a lump-free slurry (mixture). This makes it 1.5 cups of water in total. 
  • Once the water in the saucepan comes to a gentle boil (becomes slightly warm), pour this ragi slurry and mix well. Let this mixture now come to a rolling boil, (it should start boiling well).
  • Just at this point reduce the heat to medium and pour the remaining ragi flour (1 cup). Immediately place a lid/plate on top and let this cook for 4-5 minutes on medium-high heat.
  • Next, using a wooden stick or the round bottom part of a wooden spatula, apply good amount of force and vigorously mix the content in the saucepan well. Break the lumps at this stage. Mixing takes about 3-5 minutes.
  • Bring the heat to low, cover the pan with a plate again and let this cook a bit more, for about 2-3 minutes. Mix again if there are lumps. 
  • Next, take off the saucepan from the stove and let the ragi mixture cook for some more time, say 2 minutes. 
  • If the ragi mixture is cooked well and is of the right consistency, it will immediately form a lump and comes together.  To check, dip your fingers in cold water and touch the mixture. It should be non-sticky and you should be able to shape it into a small ball. 
  • Grease a plate with a tsp of ghee/oil. Transfer the cooked ragi mixture onto the greased plate and divide it into 2 or 3 portions based on your preferred size of ragi mudde. 
  • Roll gently and shape them to form ragi balls, by dipping your palm in cold water.  Ragi Mudde is now ready to serve with any curry/sambar/rasam of your choice.

Notes

  1. Always use fresh ragi flour and sieve your flour in case it is an old stock.
  2. The quantity of water varies based on the quality of ragi flour. Very fine ragi flour needs lesser water than the coarsely ground ragi flour.
  3. The ragi flour I used needed only 1.5 cups water. However you might need between 1.5 to 2 cups of water based on your ragi flour.
  4. Therefore, I suggest you start with 1:1.5 (ragi: water) ratio initially and then add more water if required.
  5. While shaping the ragi balls if you find it to be hard, sprinkle some hot water. If it is watery sprinkle some ragi flour.
  6. However, adding too much raw ragi flour is not good as it will be uncooked and not good on your stomach. Therefore, be careful while adding water and avoid adding raw ragi flour later.
  7. If at all you still find lumps while shaping the balls, break them and mix. If there are too many of them, discard the lumps. (shouldn't be the case if you follow the tips above)
  8. If you are complete beginner, I suggest you start with just 1/2 cup ragi flour and try making 1 or 2 small ragi mudde. Once you learn the method, you can increase the quantity.
  9. For a vegan version, skip ghee and use oil instead or skip it altogether.
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