Ragi Mudde
October 25, 2013

A very healthy traditional dish from Karnataka made from ragi flour and rice.

Cuisine Kannada
Serves 2
Method Stovetop
Difficulty Hard
Cook Time 40  minutes
  • Cuisine Kannada
  • Serves 2
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 40  minutes
finger millet/ragi flour
3/4   cup
brown/red/white rice
3/4   cup
1   teaspoon
salt as per taste

1. If using brown or red rice, add 4 cups of water to a rice cooker and put the rice in it with ghee and salt and turn on the rice cooker. If using white rice add 3 cups of water with ghee and salt and start the rice cooker.In about 25 minutes the rice will be cooked and will have little water left, you can check the rice by taking a few grains and pressing with your fingers for softness.

2. At this stage add the finger millet flour little by little and start mixing it in with the rice, keep stirring until all the raw flour gets mixed in and the smell and taste of the raw flour disappears.

3. Take a big serving of the mixture into a bowl, dip your hands in cold water

4. While the mixture is hot start rolling the mixture into a ball by pressing with your hands that have been dipped in water(helps handle the hot mixture).Add more water in step 2 if your mixture is too tight. Serve with hot Sambar, kadhi or chicken or fish curry. Also goes well with aavakay(an Indian mango pickle).Roll the ball while its hot or it will harden and be difficult to roll the ball later.