Karnataka finger millet balls cooked into a dense dough and served hot with sambar or vegetable curry.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Bring 2.5 cups of the water to a boil with the salt in a pot.
Whisk 2 tablespoons of ragi flour with half a cup of water, then add it to the pot.
Once the mixture boils, pour in the remaining ragi flour as a mound and cook for 2 minutes without stirring.
Stir vigorously with a wooden spoon to make a dense, lump-free dough.
Cover and cook for 8 minutes over low heat.
Lightly oil your hands and shape the hot dough into 4 balls.
Serve the ragi mudde with hot sambar or vegetable curry.
💡 Tip: After adding the ragi flour, stir quickly and firmly; this is the step that prevents lumps.
🍽️ Serving suggestion: Serve Ragi Mudde hot with sambar, green vegetable curry or a spiced lentil sauce.
~210
kcal calories
5
g protein
42
g carbs
2
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?