Recipe for ragi mudde. Ragi Balls made with finger millet flour. Ragi Mudde (Kannada: ರಾಗಿ ಮುದ್ದೆ) Ragi Sangati (Telugu: రాగి సంగటి) Ragi kali (Tamil: ராகி களி) . With step by step pictures.
Even though Ragi Kali is part of everyday food in several parts of Tamilnadu, my mom never made it at home. I learnt this method of making Ragi mudde / kali from my sister in law Maithra. Ragi mudde is a staple food in Karnataka and eaten everyday. Its a rich source of calcium and iron. I make it now regularly at home. Do try it.
Here is the video of the recipe
We will need 2 cups of water for every cup of Ragi flour. Measure the water, flour and set aside.
Take half a cup of water and add in two teaspoon of ragi flour and mix well to make a slurry. Set aside.
Heat the remaining water in a pan until boiling. Add half a teaspoon of salt to the water. Salt is actually optional. Its a personal preference. You may skip the salt as mudde is had with curry and curry will be salted.
Add in the ragi slurry (water + ragi mixture) to the boiling water. Let it boil for a minute.
I like to use a wide pan for making Ragi mudde as I have seen that the mudde cooks very evenly. Its also very easy to stir if the pan is wide.
Now, sprinkle the remaining ragi flour. Do not mix. Let the mixture cook for 4-5 minutes on medium flame.
Traditionally a stick is used for stirring and mixing the mudde. Its called as Ragi Kolu. If you dont have it, you may use the back of a wooden ladle and it will work just fine.
After 4-5 minutes, start stirring the ragi mixture. Mix well making sure there is no dry flour left. Put the stove on low flame.
Keep mixing for a couple of minutes.
The mixture will form a ball and will come off from the sides of the pan without sticking. This is the stage where the mudde is done. If the mudde is very thick at this stage, add a few tablespoon of hot water to the pan and mix well. Use only hot water if necessary.
Take a plate and add in a teaspoon of ghee to the plate. Spread the ghee so the mudde does not stick. Ghee is called as thuppa in kannada and kannadigas love their thuppa with mudde.
Dump the mudde mixture onto the plate and try to form a ball with a spatula. Portion the balls. Usually the mudde balls are portioned to the size of a tennis ball.
Dip your hands in water and try to form the balls. Caution: The mudde ball will be very hot. Dip your hands in water frequently to cool.
Mudde is ready.
Serve the mudde with bas saaru or mutton kuzhambu .
- (1 cup is approx 240 ml)
- 1 Cup Ragi Flour
- 2 Cups water
- 1/4 teaspoon salt
- 1 teaspoon ghee
- Take half a cup of water and add in two teaspoon of ragi flour and mix well to make a slurry. Set aside. Heat the remaining water in a pan until boiling. Add half a teaspoon of salt to the water.
- Add in the ragi slurry to the boiling water. Let it boil for a minute.
- Now, sprinkle the remaining ragi flour. Do not mix. Let the mixture cook for 4-5 minutes on medium flame.
- After 4-5 minutes, start stirring the ragi mixture. Mix well making sure there is no dry flour left. Put the stove on low flame.
- Keep mixing for a couple of minutes.
- The mixture will form a ball and will come off from the sides of the pan without sticking. This is the stage where the mudde is done. If the mudde is very thick at this stage, add a few tablespoon of hot water to the pan and mix well. Use only hot water if necessary.
- Take a plate and add in a teaspoon of ghee to the plate. Spread the ghee so the mudde does not stick.
- Dump the mudde mixture onto the plate and try to form a ball with a spatula. Portion the balls.
- Dip your hands in water and form the balls.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main Dish
- Cuisine: South Indian
- (1 cup is approx 240 ml)
- 1 Cup Ragi Flour
- 2 Cups water
- 1/4 teaspoon salt
- 1 teaspoon ghee
- Take half a cup of water and add in two teaspoon of ragi flour and mix well to make a slurry. Set aside. Heat the remaining water in a pan until boiling. Add half a teaspoon of salt to the water.
- Add in the ragi slurry to the boiling water. Let it boil for a minute.
- Now, sprinkle the remaining ragi flour. Do not mix. Let the mixture cook for 4-5 minutes on medium flame.
- After 4-5 minutes, start stirring the ragi mixture. Mix well making sure there is no dry flour left. Put the stove on low flame.
- Keep mixing for a couple of minutes.
- The mixture will form a ball and will come off from the sides of the pan without sticking. This is the stage where the mudde is done. If the mudde is very thick at this stage, add a few tablespoon of hot water to the pan and mix well. Use only hot water if necessary.
- Take a plate and add in a teaspoon of ghee to the plate. Spread the ghee so the mudde does not stick.
- Dump the mudde mixture onto the plate and try to form a ball with a spatula. Portion the balls.
- Dip your hands in water and form the balls.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main Dish
- Cuisine: South Indian
Find it online : https://www.kannammacooks.com/ragi-mudde-ragi-kali-recipe/
Keerai Vadai made with greens and soaked and ground urad dal. Crisy and crunchy keerai vadai recipe. Perfect tea time snack. Recipe with step by step pictures.
Keerai Vadai makes for a perfect evening snack. Its a famous thing in the evenings at South Indian tea shops. Its crispy and crunchy and goes perfectly well with tea. Its made with soaked and ground urad dal and added greens. Usually, Arai keerai or Siru keerai is used for this recipe. Its a variety of green amaranthus. You may use any kind of amaranth leaves and it works fine. Here is how to do Keerai Vadai.
Usually for vadai made with urad dal, I like to use unpolished whole white urad dal. Try to avoid split urad dal, nylon urad etc… Soak the urad dal in water for couple of hours. Drain the water used for soaking and grind the urad dal in a mixie to a paste. Do not add any water while grinding. Add a teaspoon if the mixie would not budge. Add it only if it is really necessary. The texture should be thick and very very slightly coarse for keerai vadai. Set aside.
Add in the finely chopped veggies namely onion, ginger, curry leaves, green chillies, coriander leaves and keerai. Add in the salt and asafoetida. If you like a spicy vadai, add in more chopped green chillies. Mix well to combine. Keerai vadai batter is ready.
I like to use SSP asafoetida at home. Its very aromatic and flavorful. You may buy the products here. To know more about their products visit their website www.sspandian.com .
Heat oil in a kadai until hot. Now lets shape the vadas. The trick to shaping the vadas is dipping the hands in water. The urad dal batter wont stick to hands if the hands are moist and wet. Take a gooseberry size ball on the palm and flatten it. Flatten it as a thin round. Make a small hole in the middle. If shaping the vada in the palm is difficult, you can shape it on a plastic cover. Just wet the plastic cover with a few drops of water and shape the vadas on the cover and gently remove the batter and add it to the oil.
Add it to hot oil. Keerai vadai takes time to cook. Around 5-6 minutes for every batch. The vadai should be really brown and golden. The vadai should be crispy and should have a little crunch on the bite. So be patient and fry till the vada is really golden.
Serve the Vada with white coconut chutney and masala tea .
- 1/2 cup whole white urad dal
- 1 cup chopped keerai-greens, finely chopped
- 1 onion,finely chopped
- 1/4 inch piece ginger, finely chopped
- 1 sprig curry leaves, finely chopped
- 2 - 3 green chillies, finely chopped
- 3 sprigs coriander leaves, finely chopped
- 3/4 teaspoon salt
- a big pinch of asafoetida
- Soak the urad dal for couple of hours. Drain the water and grind the urad dal to a thick paste.
- Add in all the veggies and salt. Mix well to combine.
- Shape the vadas.
- Fry them in hot oil for 5-6 minutes till golden. Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 2 hours
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: Tamilnadu
