Ragi Mudde Recipe || Traditional ragi mudde recipe
Ragi has many health benefits, including being a good source of dietary fibre, being rich in calcium and iron, aiding in weight management, helping control blood sugar levels, being gluten-free, and promoting bone health due to its high calcium content; making it a nutritious option for a balanced diet.
Now, let’s explore how to make Ragi Mudde!
To prepare two to three ragi muddas, start by measuring 250 to 300 grams of ragi flour, which equates to about one to 1 and ½ cups when measured in a cup. It's important to press the flour slightly while measuring. For every cup of ragi flour, you will need double the amount of water. Therefore, if using one and a half cups of flour, you should take three cups of water.
Next, remove half a cup of this water and mix it with one to two tablespoons of ragi flour to create a slurry. Boil the remaining water and add one teaspoon of salt and one tablespoon of ghee. Once it reaches a boil. Gradually add ragi slurry and stir well, continuously mixing as you pour it in.
Ragi mudda preparation
After that, add the rest of the ragi flour, using the back of a ladle to mix thoroughly. Lower the flame and continue to stir until well combined or cooked. Cover the mixture and let it cook on a low flame for two to three minutes, then set it aside to cool.
Once cooled, grease a plate with ghee and transfer the cooked ragi onto it, allowing it to cool for an additional 2 to 3 minutes. To form the ragi muddas, apply ghee to your palms and shape the cooked dough into balls of your desired size. For serving, top each mudda with a spoon of ghee.
RECIPE CARD
PREPARATION METHOD
- To prepare two to three ragi muddas,
- Start with 250 to 300 grams of ragi flour which translates to about one or one and a half cups when measured.
- It's essential to pack the flour slightly for accurate measurement. For optimal results
- Use twice the amount of water as ragi flour. If you're using one and a half cups of ragi flour, you'll need three cups of water.
- First, reserve half a cup of water from the total
- In this, mix one to two spoons of ragi flour to create a slurry
- Bring the remaining water to a vigorous boil and add in one teaspoon of salt, along with a tablespoon of ghee
- Once the water reaches a rolling boil, carefully add the ragi slurry while stirring continuously.
- Next, gradually incorporate the remaining ragi flour using the back of a ladle for thorough mixing
- As you add the flour, reduce the heat to low
- After achieving a cohesive mixture, cover it and let it cook on low heat for about two to three minutes
- Once cooked, set it aside to cool
- Grease a plate with ghee and transfer the cooked ragi dough onto it
- Allow it to cool for around 2 minutes
- To shape the ragi muddas, apply ghee to your palms and form balls of your desired size
- Knead the cooked dough gently as you shape it
- For serving, finish with a spoonful of ghee on top
- Enjoy your delicious ragi muddas! If you want a visual guide, feel free to check out the video
- Ragi Powder - 1 Cup
- Water - 2 Cup
- Salt - ½ teasp
- Ghee - 1 tbsp
- 🌲AUTHOR :- BHUMI'S KITCHEN
- 🍲CUISINE :- SOUTH INDIAN
- 🕜PREP-TIME :- 5 MINS
- 🕒COOK-TIME :- 5 MINS
- 🍽SERVING :- 1 BALL / PERSON
- NOTES -: Take twice the amount of water than the amount of ragi flour.
- Stir continously while adding slurry and flour. Otherwise it will stick to bottom and not mixed evenly.
- While making balls grease your palm with ghee, Knead slightly to make balls (mudda)
