Ragi Mudde or Ragi Sankati is a finger millet porridge made with ragi flour. A wholesome healthy dish made in the states of Andhra and Karnataka.
In Karnataka it is called ragi mudde, ragi is finger millet and mudde is ball, which translates to finger millet balls.
Serve this nutritious gluten free ragi mudde with dal, huli or any spicy curry.
Packed with many nutritional benefits, ragi was once considered to be poor man’s food. With the spike of many healthy related issues, this wonder grain is back in demand. Thankfully I have always enjoyed eating ragi since child hood. Enjoying Ragi Sankati with delicious sides for Sunday lunch was a treat I can never forget.
There are two ways to making this ragi mudde or sankati.
- In Karnataka it is made with just ragi flour
- In Andhra ragi sankati is made with rice (or rice flour) and ragi flour.
The recipe I prefer and the one I am sharing today is the later kind which uses ragi flour and cooked rice. The addition of rice gives some texture to the ragi mudde and makes it much more tasty.
I love millets and try to incorporate them into my diet. My current favorite is this Millet lemon rice which is easy to make and very tasty.
How to make Ragi Mudde or Ragi Sankati with rice (with step by step pics )–
Step 1– In a sauce pan add 2.5 cups of water and bring it a boil. Add oil, salt and two handfuls of cooked rice. Boil for a minute.
Step 2- Now add the ragi flour to the boiling water. Instead of pouring in a big lump, pour it in way that the ragi covers most of the water.
Step 3- Do not mix the water and ragi flour. Boil this mixture for 12 -13 minutes. Turn off the stove.
Step 4- Please refer the 4th picture below on how the mixture looks after cooking.
Step 5- With the help of a whisk quickly mix it breaking down the flour and water mixture. Make sure there are no lumps.
Step 6- Close the lid and let it rest for 10 – 15 minutes.
Now apply some ghee or oil to your hand, take small portion of the mixture and make medium size balls. You can add some ghee and serve as porridge too.
Enjoy with your favorite dal, curry or pachadi.
What kind of rice to use?
You can use cooked white rice or brown rice.
Can I skip the rice?
Yes, you can skip the rice, In Karnataka ragi mudde is made with just ragi flour.
What do you eat ragi mudde with?
You can eat it with saaru, dal , sambar (huli) or vankaya pachadi.
What is the best time to eat Ragi?
The best time to consume ragi is in the morning or for lunch.
Some of our favorite ragi recipes-
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Ragi Mudde | Ragi Sankati
Ingredients
- 1 cup ragi flour
- 2 handfuls cooked rice ( white or brown)
- 1 tsp oil
- salt to taste
- 2 tsps ghee while serving
Instructions
- In a sauce pan add 2.5 cups of water and bring it a boil. Add oil, salt and two handfuls of cooked rice. Boil for a minute.
- Now add the ragi flour to the boiling water. Instead of pouring in a big lump, pour it in a way that the ragi covers most of the water.
- Do not mix. Boil this mixture for 12 -13 minutes. Turn off the stove.
- With the help of a whisk, quickly mix it breaking down the flour and water mixture. Make sure there are no lumps.
- Close the lid and let it rest for 10 -15 minutes. ( not more than that, to make mudde you need the mixture to be still hot/warm)
- Now apply some ghee or oil to your hand, take small portion of the mixture and make medium size balls. You can add some ghee and serve as porridge too.
- Enjoy with your favorite dal, curry or pachadi.
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