Ragi mudde, or ragi ball, has been the staple food of rural south Karnataka for centuries, especially in Mandya, Mysore, Hassan and Tumkur. Farmers eat it because it is filling and gives steady energy through a day of field work. Ragi grows well in dry conditions, and a meal of mudde with saaru is still everyday food in many Kannada homes.
The balls are smooth, dense and greyish-brown with a mild, earthy taste. They are not chewed: a small piece is pinched off, rolled in the gravy and swallowed. That is why mudde is always eaten with a thin, spicy gravy such as bassaru, soppina saaru or a mutton or chicken saaru.
At a glance
| Region | Karnataka |
|---|---|
| Cuisine | Kannada |
| Diet | Vegan |
| Course | Main course |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Serves | 3 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | ragi flour / water / salt |
Ingredients
- 1 cup ragi flour (finger millet flour)
- 2 cups water
- 1/2 tsp salt
- 1 tsp ghee or oil (optional)
Method
- Bring 2 cups water, salt and ghee to a rolling boil in a heavy-bottomed pot.
- Take out about 1/2 cup of the boiling water and keep it aside in a bowl.
- Lower the heat to medium-low and add the ragi flour all at once in a mound in the centre. Do not stir. Let it sit on the boiling water for 2-3 minutes so the flour steams.
- Using the handle of a wooden spoon or a traditional mudde kolu, stir vigorously to combine the flour and water, breaking up any lumps. It will be a thick, stiff mass.
- If it is too stiff, add a little of the reserved hot water. Keep stirring and pressing on low heat for 3-5 minutes until smooth and the flour is fully cooked. It should not stick to a wet finger.
- Cover and cook on the lowest heat for 2 minutes, then switch off.
- Wet your palms with water, take a portion of the hot mixture and roll it into a smooth ball on a wet plate. Repeat. Serve hot.
Tips
- Adding the flour without stirring at first is the trick to lump-free mudde.
- A cooked mudde does not stick to wet fingers; if it does, cook a little longer.
- Use a wooden stick or the back of a wooden spoon; a metal ladle will not mix it well.
Serve with
Bassaru, soppina saaru, avarekalu saaru or a spicy country chicken curry.