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ragi sankati served with amaranth dal in a white plate topped with curry leaves
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5 from 4 votes

Ragi Mudde | Ragi Sankati

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.
Prep Time2 minutes
Cook Time17 minutes
Course: lunch, Main Course
Cuisine: Indian
Servings: 2
Author: Madhavi

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.

Notes

Adding rice is optional, but I like to add because it gives a nice texture to the ragi mudde. 
Here i have used some left over rice I had earlier which was made of white rice,brown rice and little quinoa.