Ragi mudde recipe | Finger millet ball - easy method for beginners - EverythingTraditional

Ragi Mudde Recipe | For beginners Easy method only 3 step cooking 

Ragi Mudde (Finger millet ball) or Sankati (telugu)  or Kali (tamil) all mean the same, by these names we understand that this is the recipe of Karnataka, Tamil Nadu and Telugu states. 

Yes !!! its a very healthy recipe made with high nutrient grain RAGI or NACHNI as called in North India loaded with calcium, natural source of iron and dence dietry fiber. When eaten this one ball keeps you going for a long hours without hunger, hence people working hard prefer this food in their daily menu. And this is eaten with equally nutritious side dish or gravy made of sprouts or bassaru or upsaaru. 

This is traditional recipe of Karnataka, made at homes only by elderly women, we always heard that ragi ball making is a tough job because elder men members of the family would not accept if the Ragi mudde is not good and they always needed in perfect shape and consistency. Hence most of us are actually scared even to try this recipe.

The ragi mudde is actually swallowed not biting so this is easy food for any one from kids to old aged family members. But sometimes children do not know to swallow they can bite and eat them as normal food, my daughter does the same even after so many years. But the real taste of ragi mudde is enjoyed only by swallowing. Do try to make and swallow or gulp 😊 heartily !

Today I will show how to make them very easy, just in 3 steps. Yes, I agree this might not turn out right for some... in a first shot, but keep on trying until you get them right, then this becomes the easiest recipe of the day.

I make this in just few minutes after several tries that went to perfecting this recipe. And more over if you are making just one or two mudde (balls) this becomes even more easier, hardly takes 5 minutes. 

Ragi Mudde | Finger millet balls Cuisine: Indian / South Indian Cook time: 10 minutes

Ingredients for Ragi mudde recipe  Ragi / Finger millet flour - 1 measure Water - 2 measures Salt -A pinch

Instructions   Boil 2 + 1  measure of water with a pinch of salt (once boiled remove 1 measure and keep aside - this can be added if the dough becomes too hard or can be added while cooking to avoid burnt at the bottom of the pan) Once the water is boiling slow the flame and add in 1 measure of ragi flour and leave it to cook in low flame for about 2 to 3 minutes. do not mix or disturb  Then after 3 minutes stir well with wooden spatula or any spatula you have, even roti rolling pin can also be used for this. Make sure there is no lumps try to break and stir hard to get a smooth dough. then cover and leave on the low flame for about 5 minutes. At this time if you feel the bottom of the pan will get burnt, then add in the boiled water that was kept aside ( 1/2 to 3/4 cup can be added) Yes in 3 steps cooking the ragi is done. Now its time to make balls out of them. In a bowl keep cold water to dip your fingers while making balls, take a small bowl dip this bowl in water and remove so that moist prevents from dough sticking to bowl, fill the bowl with ragi dough and turn around to get smooth finish, dip your fingers in water and toss the ball between your fingers and bowl to get perfect smooth ball.

Tips :

Keep some hot water and ragi flour handy to adjust the consistency of the dough, if its hard then add in hot water in a small quantity and if its very soft then add in few spoons of ragi flour and mix thoroughly

You can even add few grains of cooked rice to get smooth and lump less dough. Some even add broken raw rice but this takes in extra time to cook

Dissolve a teaspoon of ragi flour in cold water and add to the water while boiling and stir well before adding raw ragi flour, even this reduces the forming of lumps in the dough

You can even transfer all the dough to a large plate and then make small balls out of that, this allows the dough to cool sooner but make sure to make the balls while the dough is still hot 

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You might also like some of the simple and traditional recipes from my blog

Badhanekaye Ennegai 

Sihi Kumbalakai Palya / stir fry 

Raw banana Chops recipe

Obbattu Saaru

Coconut Sweet chutney for Idli

Traditional Upsaaru Khara

Majjige Huli - quick to make 

Traditional simple and easy Sweet Puri

Kadlepuri Uppittu

Tomato Sambar for soft Akki Roti

Cabbage Kootu

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How to make Ragi Mudde | Finger millet ball with Step-by-step pictures 

1. Boil 2 + 1  measure of water with a pinch of salt (once boiled remove 1 measure and keep aside - this can be added if the dough becomes too hard or can be added while cooking to avoid burnt at the bottom of the pan)

2. Once the water is boiling slow the flame and add in 1 measure of ragi flour and leave it to cook in low flame for about 2 to 3 minutes. do not mix or disturb 

3. Then after 3 minutes stir well with wooden spatula or any spatula you have, even roti rolling pin can also be used for this. Make sure there is no lumps try to break and stir hard to get a smooth dough. then cover and leave on the low flame for about 5 minutes. At this time if you feel the bottom of the pan will get burnt, then add in the boiled water that was kept aside ( 1/2 to 3/4 cup can be added)

4. Yes in 3 steps cooking the ragi is done. Now its time to make balls out of them. In a bowl keep cold water to dip your fingers while making balls, take a small bowl dip this bowl in water and remove so that moist prevents from dough sticking to bowl, fill the bowl with ragi dough and turn around to get smooth finish, dip your fingers in water and toss the ball between your fingers and bowl to get perfect smooth ball.