Ragi Mudde

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        Ragi Mudde with Spinach Sambar

Ragi(red millet) Mudde/rounds/balls is popular in south Karnataka. Growing up, both my mother side of the family or my father side of the family didn’t do this often. But once in a while my mom used to make this with a request from me and my sister.

After getting married, at my husband’s house this was a everyday lunch. My mother in law makes the best ragi mudde traditional way( adding ragi flour directly to the boiling water). For my husband this is the best and satisfying meal of the day.  After we got married I came to know that my husband loves mudde, so after coming to the states I called my MIL  and asked the for the recipe and method to do mudde. I did try and it was a big flop. It seems easy adding ragi flour to boiling water and keep stiring….but ragi forms to a hard lumps if not stired properly. I didn’t want to give up….so tried each week..but I couldn’t make it.  My mother does it slightly different by mixing water to ragi flour and then adding to boiling water(to avoid forming lumps). Next time I tried this way and it came out fine. So for some time I did make using my mothers method. After few years I wanted to do MIL’s method and tried again……still couldn’t do it and to this day I can’t. Still thinking to try and make it traditional way …..

After many many tries from last 5 years now I can confidently say I can make Ragi mudde but not the traditional way.

So here is how I make it.

Measurement is important to get right consistancy.

1 cup/measure of Ragi flour

2 cups/ measure of water( 1 cup for boiling and 1 cup for mixing with ragi flour)

Method:

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Take 1 cup fo ragi and equal amount of water and mix it to a smooth paste.

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Consistancy should be thick as the picture above when mixed with water.

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Meanwhile bring water to high boil, when water starts to boil add the ragi mixture.

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Keep stiring it untill it all comes together(I use wooden spatula to stir it). Then kneed and transfer to a bowl/plate. Allow it to cool a bit.

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By wetting you hands with little water, press the dough and make them to a round shaped balls. Thats it Ragi mudde is done.

For first timers…..this method works wonderfully. Let me know if any one tries this way.

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108 Responses to “Ragi Mudde”

  1. Asha Says:

    WOOOWWW!!!! Madhu , do we have telepathy or something!!! I posted abt ragi about 2 days ago!!
    I am laughing my head off, girl!! :D :D :D :D
    Your’s looks like my mysore thatha’s food exactly!! with saaru too !! why don’t you make my radish and try while it lasts? It goes deliciously with ragi mudde..
    I make ragi very soft almost like jello , easy to swallow…
    I can’t wait till the ladies see this ragi, they are going to get overdose of mudde…HEE HEE !!
    Next time, may be we should talk before we post, we mysoreans come with same stuff.. :)……Good job!

    Sometimes it does happen(telepathy)…I saw your post about Ragi and raddish. Should try that combination…

    For us mudde should be like this …….before learning to make sometimes I used to make like soft muddes…it really didn’t feel like eating mudde. Thanks for sharing your thoughts Asha…..

  2. krithika Says:

    Wow the muddes look so good. Dont we have to salt or anything to these ? I have seen many posts on these but have never tried it.

    Since we dip in sambar and eat(swallow) it, adding or not adding salt to the ragi doens’t make much difference(Its like having rice and sambar, we don’t add salt for rice while cooking). Try it kritika and let me know how you liked it.

  3. Priya Balabhaskaran Says:

    Hey Madhu..my friend logged for this recipe while pregnancy–when ever I meet her she used to talk about this dish— I always wondered how this dish looks— though i had my imagination in my mind— now I got the recipe and picture:) Will try soon

    I know if you have never seen the dish before, its hard to imagine how it looks or tastes. I had the same experience,  when one of my kerela friend used to tell me about ‘puttu’ I really had no idea how it looked, finally i got to see it and taste it when I visited her…….

    Now you know try it and let me know Priya how you liked it. 

  4. radhika Says:

    hi,

    nice recepie. can u post the recepie for spinach sambhar too.

    thanks

    Its very simple Radhika. Pressure cook toordal (1/2 cup) till its soft. Once done mash it and  add chopped onion, tomato and spinich. To that add Sambar powder, tamarind water/paste, salt and on high heat cook them together for 10 – 15 min. Keep stiring inbetween. Thats it. Hope this  much information  is good enough for you to try it. Let me know Radhika, if you give it a try.

  5. prema Says:

    Hi Madhu,
    I had read this in foodies’ hope a couple of days before… Muddes are new to me.. Ragi is very nutritious and i make adai with it.. ur mudde looks wonderful.nice pictures.

    Thats very true Ragi is very nutritious……Try it once prema, It will be good for lunch with any kind of Sambar. Let me know when you do try…..

  6. smitha Says:

    Madhu,

    Wow, I simply love Raagi mudde’s, we eat it with mutton saaru and it just tastes great.
    Thank you for reminding about the soppin saaru and Raagi mudde combination. Keep the recipes flowing :)

    So you too make raagi mudde very often ? At my house we prefer soppina saaru or kalu saaaru with muddde. Thanks for stoping by Smitha.

  7. shilpa Says:

    this is it..I am going to try it now..I have waited for too long for someone to cook them for me :D.

    Will be waiting for your response….. on how it turned out for you Shilpa

  8. radhika Says:

    I tried it today, and it tasted very good. Thanks Madhu.

    I am glad you like it Radika, Thank you for letting me know..

  9. Revathi Says:

    Hi Madhu
    Next time try your mil’s way and use a egg whisk for stirring instead of a wooden spatula. When i did it, it clumped I just whippid it once in the blender and continued to stir using the whisk and it came out fine. Try it out :)

    Thank you for the great tip Revathi. Will surely try making it using whisk and let you know how it went. Hope I can do it.

  10. Revathi Says:

    The fotos are awesome !! Forgot to add that in the previous comment

  11. Asha Says:

    Hey Madhu!! Check out my Mango Cobbler and Spiced Apple for dessert to go with your dinner before you miss it!! :)
    Have a great weekend!! See you later!!

    Will sure check it out …….

  12. Aayi’s Recipes » Five things to eat before you die Says:

    [...] 1. Bread fruit is my all time favourite vegetable. We make a variety of dishes with this fruit and anything with this vegetable in it tastes heavenly. We have this tree in our garden at my native. We use this vegetable to make fries(phodi), different side dishes, chips etc all of which are my favourites. 2. I have never tasted ragi mudde. This is the main food among atleast 30% of people from Karnataka. Being a cooking freak, I would not wait so long for any dish, but somehow I feel I have waited very long to have a ragi mudde. Never got a chance to eat it. (Read Ragi mudde recipe from Madhu). [...]

  13. Ekalavya Nishada Says:

    We make mudde at home with “Huli Soppu” but not often due to the effort required. I have also found the nontraditional recipe to be the foolproof way to get it without lumps.

    There is a claim that this is one of the best type of foods to eat as it gets digested slowly and helps avoid blood sugar peaks. This is great for people who are diabetic.

    Thank you for stoping by Ekalavya. Its sure one of the best food , satisfying and complete meal. Mudde with huli soppu sounds good.  

  14. mandira Says:

    oh, the ragi mudde rounds very tempting. Great pictures, will give it a try.

    Let me know Mandira, how u liked it. Thanks…

  15. Nandita Says:

    I’m going to buy a pack of ragi flour just to try this out! I was going to ask you about salt, but you;ve already answered it above.

    Is there anything else I can make with ragi flour?

    There is lot more you can do with the ragi flour like ragi roti(like you make akki/rice roti),dosa and I just came to know about ragi ildy at Shilpa’s blog. Salt you can add it or leave it doesn’t matter.

  16. Savi Says:

    Hey Madhu..u made my day…I have just discovered that I am pregnant and as u can imagine,I am CRAVING for home food.Ragi mudde is what I have grown up with..and I am probably,one of its biggest fans! can u please give me the recipe for soppina saaru and kadalekaayi chutney to go with it

    most grateful
    cheers
    Savi

    Hey first of all congratulations Savi..If you have grown up eating muddde certainly you know making them better then I do. I have recipe for soppina saaru…. Pressure cook toordal (1/2 cup) till its soft. Once done mash it and  add chopped onion, tomato and spinich. To that add Sambar powder, tamarind water/paste, salt and on high heat cook them together for 10 – 15 min. Keep stiring inbetween. Thats it. Hope this  much information  is good enough for you to try it.

    As of Kadalekkayi chutney i’ll give you the link of my fellow blogger latha check this link http://masalamagic.blogspot.com/2006/09/simple-and-easy-rava-dosa.html

     hope this much information is good…..take care. Thank you for stoping by.

  17. Archana Says:

    Can’t wait to make it, will have to go to the Indian store to buy ragi powder this weekend. I have never made spinach sambar either, so i am going to make that one too. Can i use my ordinary sambar recipe as the base for making a spinach sambar? THank you for the recipe Madhu.

  18. vishal Says:

    Hi there …
    i am a great fan of mudde even though i am northern part of karnataka .. as i studied in tumkur …
    yeah … the reason i am commenting now … the best way to avoid lumps while doing mudde is to add a tea spoon of vegetable oil in the water before boiling it …OIL AVOIDS lumps …
    i am pasting my way of making mudde which i got from a internet community … may this would help someone .. its in kannada ….so (non kannadigas sorry)

    yeraduvare lota niru
    ragi hittu
    solpa refined oil

    maduva vidhana:
    1.
    nirannu onderadu nimisha kayalu bidi nantara ondu chamacha refined oil
    2.
    nantra ondu sout :D ragi hittu
    3.
    chennagi kalasi, gantu aga baradu..:D
    4.
    0ndarinda yeradu nimisha kudiyalu bidi…. (reaction) niragiruva mixture solpa gattiyaguttade :)))
    5.
    nantara 2-3 n half sout ragi hittu haki, mudde onisuva kolininda channaki kalasi…. gantu aga baradu… nantara 5-10 nimisha bidi….matte onisi….yeradu nimisha bidi…patreya mele plate muchhuvudannu mareyabedi…..:D
    6.
    2 min nantara plate tegeiri… mudde bendidiyo ilvo anta test madakke….wet ur hand n touch the mudde with ur hand if its completely done it wont stick to ur hand…. if its an ardha bendiro badnekai…..it will definitely stick to ur hand n burn…..so keep burnol nearby….especially guys :D

    please post some easy to do sambars which are compatible with mudde …

    thank you

  19. Vikram Says:

    Madhu, raagi mudhe maado recipe kottidhakke thumba thanks .

    I wanted another recipe from you. I had gone to my friend’s place in L.A for dinner. My friend’s MIL is a Gowda, and she had prepared excellent saaru – the usual tomato saaru but it was thicker (thicker than what we, Smarthas make at home usually) and had kaala channa in it as well. This went GREAT with raagi mudhe. Do you have that saaru recipe, or sthg similar?

    I enjoyed reading your post and I might just start bugging you for more recipes in future. Thanks again!

    Cheers,
    V

  20. Savi Says:

    Dear Madhu..hi again…Happy Dusshera to you and your family!hope you are having a good time..
    I was wondering if you have the recipe for bele payasa..or for that matter the gasgase one.

    Thanks a lot in advance
    Savi

  21. Krishna Says:

    How do you get red millet in northern India?

  22. Raj Nair Says:

    Thanks for the recipe. I love eating Ragi mudde. I remember eating them when I was university. Its so filling and healthy.

  23. Raj Nair Says:

    Krishna, You get the Red Millet in Toronto so definitely its available in the North. :)

  24. Rama Says:

    Is there any special time to eat? I mean can we eat
    for dinner?

  25. Ajay A. Says:

    Would you happen to have any recipes for chicken/mutton curry, or fry it may be called (not dry), to go along with the ragi mudde? I’m looking to make something just like what I find in Karnataka: chicken/mutton curries with thin gravy, and so delicious. . .
    Please help!
    Welcome to my blog Ajay, I am a vegetarian, so no cooking and eating for that sake. Sorry I couldn’t give any non-veg recpies. Ragi mudde with soppu or kalu saaru will be good too…..Thank you for stopping by.

    • vika jaan Says:

      chicken sambar and chicken curry wil taste heaven with ragi mudde but it s really difficult to make sambar instead curry s easy.put coriander powder,coconut,chekke,lavanga,onion garlic,mint leaves,black pepper(put more ) take all in mixie add little water and make paste .put some oil and roast the chicken and roast it for few minutes and add above mixture water and salt and boil until it is cooked. it s called as chicken chops in karnataka.

  26. chitra Says:

    I am a tamilian from Bangalore and like ragi mudde– but like you say lumps formed – i think i will try by forming a paste with half the water and cooking it – thanks for the great tip

  27. Pramod Says:

    Truly Divine Site for the best Mysoor recipes! I loved the Ragi Mudde piece as well as the tasty suggestions. Can anyone post a recipe for the the “Khaara Cashew” snack? Thanks much.

    Pramod
    Atlanta, USA

  28. Krithika Sagar Says:

    Hi Madhu,

    I guess you enjoy cooking….So do I…..I enjoy cooking to a great extent. I am a banglorean living in Chicago. I always enjoyed ragi mudde at home. My mom used to add just a few teaspoons of cooked rice, never asked her why she did so. But thanks for posting the recipe. I would love to try it.

    Happy 2007

  29. shwetha Says:

    Hey Madhu,
    I tried out the muddhe just now. It came out really well ! I was skeptical that it might turn into lumps, but it was amazingly good
    I had it with Radish sambar and raw onions:)
    Thanks to you!

  30. ramya Says:

    hi i love muddhe, when am in india after comming to uk i forgot bcz of my hudsband. after seeing ur atrical i thought to prepare.
    thanks to u.

  31. swarna Says:

    Hi,
    I tried your raagi mudde today.It came out well but a little soft.After mixing with water my raagi paste wasnt very thick, even after adding some more flour.Next time I ll try with less water.Thanks for the easy way to prepare mudde.Had i prepared the traditional way I am sure it wouldnt have been edible with all the ‘gantus':)

  32. SWARNA ANAMICA Says:

    hii i luv ragi.so first ragi n nxt maggi.

  33. sugeeta Says:

    Hi,

    I tried your ragi mudde receipe. That really works good. Making a paste before adding ragi to boil is really good idea. But i dont know how to make Soppina Saru? If you could guide me on that…..that will be great!!!!

    Thanks n regards
    Sugeeta.

  34. Nadeem Butt Says:

    Would some one please tell me what is Ragi flour in English. It seems a very good food but since yesterday when I found out about this meal, I am trying to find out what is it?

    It is obvious that I am not from South but interested in this meal like Dosa and Idli and other types of food.

    regards;

    Nadeem Butt

  35. annu Says:

    hi its was nice to see ragi mudde iam from mysore i miss it a lot we dont get ragi flour here in sidney british columbia canada we had last year when my mil got from india but thanks atleast i enjoyed see it

  36. Pavana Says:

    Hi, I tried this recipe step by step.The outcome was fantastic and my partner liked it.Thanks.

  37. Pallavi Says:

    Thank you so much for this easy recepi. My husband is from Andhra and doesnt know much about Ragi mudde. I just wanted to make him taste it once but wasnt very comfortable with the recipe. Your recipe is amazingly is simple and easy. I tried it today for dinner. It was wonderful almost like how ajji makes it. My husband liked it too. Thank you so much for this wonderful recipe. Keep posting such amazing ones.

    Hi Pallavi,I really appreciate you stopping by and letting me know. I am glad it turned out good for you and your hubby like it too. thanks.

  38. Nimi Says:

    Thank you for sharing this recipe. I tried this recipe for the first time today, (a fusion of the traditional and easy way you have described) and it came so good that my DH declared it as the official sunday lunch starting today! :)

    Hi Nimi, Gald it turned out good for the first try, you must be good cook. Enjoy your meals.

  39. Aayi’s Recipes » Finger millet balls(Ragi mudde) Says:

    [...] always put me off. Then I got a treasure in the recipe collection. Have a look at – Madhu’s ragi mudde, Shynee’s ragi mudde, Latha’s ragi mudde with avrekalu saru, Ramya’s ragi mudde. [...]

  40. sonal Says:

    hi Madhu,

    I tried muddhe today …. but your MIL reciepie …I poured raagi in hot water directly ….I am not sure if it is best …as I never tasted muddhe made by any karnatikan….but it came out fabulous…to avaoid lumps i used a Zhara(spoon u use for frying)…it helped me ….you may give a try with that…

    Just wanted to say yours is a great blog…

    That’s very nice Idea Sonal, I have to try it this way. BTW how did you liked it ?

  41. prakruthi Says:

    hi
    this is a nice website.i saw this for the first time and really feeling happy to some traditional south indian dishes.
    this makes me fell i’m in banglore though i’m staying abroad.
    may i know who’s this madhu?
    gud work
    keep going
    with luv
    prakruthi

    Welcome Prakruthi, thanks for your nice words. Do let me know if you try any of the recipes.
    I am from Mysore, currently staying in Alaska and I am a stay at home mom.

  42. Raina Says:

    Hi ! this is an excellent recipe. Please do pass on some more handy tips.Brilliant recipe

  43. sapna Says:

    Hi Madhu,
    This way of making ragi medde is great.
    We regularly make muddes but even then it is difficult for mi to make smooth and pulpy like.
    The steps you have mentioned is great and simple.
    You made my job 100 times easy.
    Ragi mudde with chicken saru is simply superb.

    Thanks a lot.

  44. Mr. K Says:

    In NJ,USA what is the exact name “Ragi” is called in English?
    Is it “Red Millet” or something else… I may have tried once or twice my mom making it( konkani home –so with hot fish currry!)

    Any NJ families can tell me the name I would like to make it one of these days…one of the reason is I have heard it is extremely healthy.

    Finallly I appreacaite the effor t you have put in in this wonderful recipie and Blog. I am extremely thankful to you.

    As far as I know Ragi is known as finger millet, it is reddiesh brown colour. Mostly found in Indian grocery stores as ragi flour. Its very nutritious as well.
    Hope this much information helps. Thanks for taking time to leave a comment Mr.K.

  45. jhso Says:

    looks like carp

  46. Smitha Says:

    I prepared mudhe yesterday it came out realy good

  47. ರೂಪ Says:

    hi
    thanks a lot
    i did it today and it came wonderfull
    i was thinking it is very difficuilt but u have given a tip which is very easy.
    first time my husband has admired me for cooking
    thank you
    roopa

  48. Kaveri Says:

    Hello
    I have tried raagi mudde before but each time I have screwed it up. Your recipe has inspired me to try it once again. Hope it comes out well this time.

    Kaveri

  49. Rajan Says:

    Ragi mudde maathu……..it is nice to know that at last Mudde came on on-ine chat.
    Please keep it with U.
    If ‘ commercial people’ come to know about all aspects of Ragi and its various dishes and variety of recipes it may vanish like our locally made sodas and other soft drinks and sharabeths, paanakaas, which have been replaced by multinational soft drinks. Now we are forced to pay for our own water which is sold to us in cola bottles. Next we have to pay for our imported Ragi mudde and other factory made foods.
    Ragi cereal is a very versatile crop. It is easy to grow, requires least water, no insecticides are required, least fertilizers. Shelf life is long. Storage is easier than any other common corn or cereal. As it is rich in fibre and low glycemic index it makes an ideal staple food for diabetics. Cooking time is very short. These days the ‘corn’ growers have become bio-fuel makers-root cause of global food shortage! Ragi is going to be a savior.
    I am not just being paranoid or trying to be negative. It may become a reality. If it becomes a popular cereal globally it is welcome. My fear is that it may be snatched away from the poor who are already a deprived majority.
    Do’nt you want to thank “Mudde Gowda”- our former Prime Minister who made this a popular National recipe!
    Jai Raagi mudde

  50. Shashi Says:

    Namaskara,

    Thank you so much for providing so clear step-by-step instructions..
    I was planning to include this as my staple diet.. my wife was complaining she doesn’t know how to cook… this was very helpful!

    I remember my grandma telling me Ragi Muddes are the most wholesome food… thanks again :)

  51. Saraswati Says:

    Hi,

    Thanks so much for such a simple way to make ragi mudde…
    Had prepared it..and it was a big hit..!!

    Thanks again,
    Sara

  52. Dibs Says:

    Ragi Mudde is my all time favourite, along with kalu sambar, and raw onion. I love it, funnily most people don’t! Nice too see so many ragi mudde fans in this blog!

  53. vidya Says:

    Hi, thanks for the recipe. It came out very well.. though I wasn’t able to knead it a round ball (not sure why) the ragi seemed have cooked well. About how long does it take for the mixture to come together as you have mentioned? I used the same measurement as you mentioned here. Also, is there any specific bowl you suggest that we use? I used copper (round bottom) bottom bowl..

  54. Sushma Says:

    Hi Madhu,
    Ur recipe seems very good. I usually prepare by directly adding raagi flour to the boiling water and allow it to boil well. That recipe of mine sometimes would come out very well and sometimes not. I really like the way it was mixed before boiling. Will it boil well and cook well in this method of urs.

    sushma.

  55. Siddarth Says:

    Hi Madhu,

    Hats off to your Mom’s recepie and your narration of the same ,the pictures helped me during the preparation, now i can proudly say i also cook ragi mudde, one more feather added to my cooking cap.

    the one who inspired to post this note is my wife Sowmya, unfortunate she doesn’t know and doesn’t want to prepare it ( because of its sticky nature and continuous stirring requirements) and so i had to do it.

    The ultimate is its so easy that any half cook like me can cook it.

    Thanks a lot, and keep posting
    Cheers,
    Siddarth

    Thank you for taking time a leave a comment. I am so glad, mudde came out well for you. This is learners recipe.

  56. Sunitha Says:

    I hv tried da ragi mudde, but when i tried to make balls i was unable to make it bcuz the mudde was too sticky. Plz lemme know wot sort of modification i need to do to improve to get a perfect ragi mudde.

    Hi Sunitha, I think you might have added bit more water than required. Try adding right amout water, next time you make. Like 1 cup flour to 2 cups of water.

  57. Harish Says:

    Check this out “Making of Ragi Mudde in 10 min” on http://www.youtube.com/watch?v=s1ZmqiHgle0

    Thanks for the link.

  58. Rahul Bharadwaj Says:

    Thanks a lot….I tried it out…..The lump formation was my problem too….Now i mix it wit water evrytime i cook it….
    Thanks a Billion…..
    Bye……..

  59. Ramesh Says:

    Hello.. Good to see your recipe for ragi mudde.. :)

    I miss ragi mudde now a days..

    Welcome ! this is a recipe for learners, do let me know if you give this a try. Thank you for stopping by.

  60. Ramakanth Says:

    I have lived both in Bangalore, India and the US almost equally, 20 years each. I can vouch for Ragi Hittu(mudde), It’s the best food in the world. When I was growing my Amma ( a house-wife) used to make muddes 2 times a day, afternoon and evening. We used to have baseball size muddes for lunch and dinner. We used to half-joke about praying to God, to grant/assure us this Kari(black, the color of Raagi Mudde) Laadu (laddu) all through our life and we won’t ask him for anything else in life.

    Now after living all over the US, travelling all over the world and eating all kinds of recipes form the world over, my craving for Raagi Mudde has not slackened. I bring a big bag of Raagi Mudde ( of course, as much as my wife and Airline baggage limitations allow…;;))) ) whenever I travel from India and a little of anything else. You can store it for a long, long time, Doesn’t get spoilt.

    In the US, We do Mudde on special occassions. It works out to be once a month on an average. Raagi tastes great with Mamsa( Mutton) Saaru( Gravy), Kaalu ( Black Channa) Saaru, Hidaku Bela Kalu ( Squeezed Averakai bean) Saaru. The last one is my personal favourite which I can only enjoy during the Averakai season.

    It is not always that I can plan my visits to India during Averakai Season. So, I get to dream about it during other times. Some might say, try the dried hidakina ( averaki) bela, but to those I say: Nothing beats fresh Averakai and Ragi Mudde.

    Once comment about Raagi mudde, You should not start heating both raagi and water simultaneously. Raagi doesn’t need too much of heat to cook and you may oversook this way. You should first get water to a boil, then pour the measured amount of Raagi and let it simmer in low heat for about 5 mins and then start stirring like you would with Rave Uppittu(upma). Traditionally ladies( and gents) from Karnataka use a “Y “shaped wooden utensil to pin down the round cooking container to a corner walls of the kitchen and then stir with two sticks which are a little longer and flatter than a baton. The two sticks are crossed placing the two ends in the Raagi vessel and with the other two opposite ends in your hand, you twist in a circuilar fashion until the Raagi gets evenly moist with water and no lumps are seen. After this stage leave it on low heat for another 3-5 mins as needed. Then scrape the cooked ragi out of the sticks and the vessel on to your cutting board ( a big sized one, preferably wooden). Then take a fair amout of cooked Raagi in your hand and roll it against the cutting board to make the balls.

    Finally, I am glad that the rest of India and world is coming to know about Raagi Mudde. I am OK to share my favourite Raagi with them all but not to the stage where it becomes scarce and expensive to the common man. Look what happened to my dear Bangalore, The whole world wants to be a part of the once laid-back beautiful city I grew up. Now it has become too expensive ( busy and dirty when compared to good old days) for the common kannada people who lived there for ages and I think twice before making plans to visit Bangalore.

    So don’t take our traditional kannada/karnataka dish Raagi to the same level of popularity as Bangalore, but everybody please try out and enjoy Raagi Mudde. It is the most tasty and healthiest food in the world!

    Thanks for this blog about Raagi. It helped me convey my love, experience and knowledge of Raagi to the world. Cheers!

  61. Cauvery Says:

    This is how i make Ragi mudde and I have been able to do it from the first time i attempted it.
    Boil water, add salt and 1 tablespoon of ragi powder (my MIL’s idea), when the water starts coming to a boil, take the water off the heat and add the powder and stir vigourously. I dont add all the powder at once, I add a big ladle and mix and then add the rest. This way I dont have powder flying all over the place and it is easy to mix and wont turn into lumps. Once i have the right consistency, i put it back on the stove on the lowest heat possible, cover the vessel with a lid and let it steam for about 5-7 minutes. I usually take the finished product off the stove once i feel that i no longer get the raw ragi smell

  62. Bhakshanam » Ragi Muddey and Bassaru Says:

    [...] to make balls with wet hands when it is warm.  Eat with Ghee if you are not calorie conscious.  Ruchi also has a variation in ragi mudde preparation, check it [...]

  63. Dhanoo Says:

    Dear Ruchi,
    I am not a south india, but a parsi zoarashtrian. I read about the nutritive benefits of Ragi and wanted to include it in my menus, but the roti made out of ragi did not go down well with my folks.
    So I made ragi pancakes with a 1/3 cup wheat flour, 3 tbls maida and ragi flour. I added 2 eggs and 1 cup milk to make the batter, added sauted onions, salt, grated carrots and diced peppers and added to th e batter. The pancakes turnedout well and were served with green chutney.

    Now I will try your ragi muddes too. Are they soft or hard? Pls advise.
    Dhanoo

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  65. Navya Says:

    Hey

    thank you soo much.. I tried ragi mudde exactly like how u have mentioned on top.. and this is the first time I have ever prepared ragi mudde – everyone in my family loved it ( esp. my father in law) – for once in my life – i was able to cook a dish correctly in the first go!!!

    Have become a huge fan of ur blog since…

  66. Ravi Says:

    Thanks a lot!!!!!!
    It came out to be great…
    I CANT BELIEVE I DID MUDDE IN PARIS, FRANCE!!!!!

    Rv

  67. Sarkar Says:

    I love Ragi Mudde, it has been ages since I had some! I may try making it myself. I can make soppina saaru, no sweat, but never tried this mudde thingy :)) I’ll try soon.

    Thanks for the Recipe

  68. Chetak Says:

    Hi,

    Is anybody aware of the process of Ragi biscuit?
    Does anyone has the recipe for it?

    Its very famous and very tasty too..

    Thanks

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  70. sarahhh Says:

    is it true that u dont chew it rather just gulp it down the entire ball at once?

  71. Akkini Says:

    Awesome recipe. I had heard so much about this typical delicacy of Karnatak and I was curious to try it out. I did try with this recipe and it came out fabulous.
    Thank you very much for the clear step by step instructions.
    Look forward to learn more of such special regional delicacies.

    Regards,
    Aish

  72. SM Ahmed Says:

    Ragi is byfar the best for diabetes though some websites show the GI as 86 or more.Ragi is the only grain which really helps !!

  73. suresh Says:

    Really I am proud of you, you are giving good instruction for preparing raggai muddhe . I am gowda, this is gowda’s family special meals.

    thanks Hat of You

  74. chvrkm Says:

    ragi mudda is also called RAAGI SANKATI which is best food

  75. janaki-Nagesh Says:

    very nice.both we eat for lunch.very tasty ragi roti too.try it.

  76. Sweety pie Says:

    How do I eat this? With hand or with spoon?

  77. raki theju venki Says:

    hy madhu thanks for giving a tips to do ragi mudde….. and i am proud of u for uplifting d rural power food……………..but its an kindly request to u plz doont show those ragi mudde pictures in ur profile coz i cant wait until eat…… plz madhu plz plz…….. i love ragi mudde……..bye

    from d boys of kuvempu university

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  79. mahesh Says:

    “yummy” good taste of India

  80. Sharon Says:

    Hi,

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  81. DR.M.R.Prabhakar Says:

    all recpies for ragi mudde are good, specially one by adding one spoon of oil in boiling water gives a perfect lumpfree mudde and also enreches with energy.it can be further improved if 1/4 of the ragi hittu is replaced with course rice brokens (nuchu) this improves texture , taste and also avoides lumping. best side dish for ragi mudde is onion , brinjal & potato sambar. or onion spring sambar. some people prefer avarekai sambar or kollu (kulthi in hindi, it is called horse gram saru) for all these things please search methods to prepare as i can only taste and give my comments . some times make attempts but not always succesful.

    For the shure the combinatios are very delicious and worth makeing an attempt.

    DR.M.R.PRABHAKAR.

  82. Neeraj Kulkarn Says:

    Haven’t tasted ragi muddi from quite some time. Getting an idea to prepare some time. Thank you for the post. Was very interesting and informative.

  83. Saraswathi Says:

    THANKS A TON for your wonderful recipe. Im very new in the cooking arena. This recipe has indeed been a blessing…. I have relatives who pride themselves on getting the right, soft, lump free ‘ragi mudde’. This recipe has been like a magic wand for me. It was so easy to make!!! THANX AGAIN. MUCH LOVE♥

  84. Vasuki Says:

    You need to dig/stir with a wooden spoon , then you will be successful the traditional way

  85. janani Says:

    thank you so much for this recipe. it just came out perfect!!!! The measurements were just 100% accurate. 1st time i nailed the ragi mudde. thnaks to you.

  86. rashmi Says:

    hi madhu

    First thank you very much as i used to love raggi mudde but thought it will be diffcult to prepare,after your recipe it came out really well just now i prepared & having it thnaks ton dear

  87. Suraj Naik Says:

    Thank you for your post …. m trying it now…

  88. shiva Says:

    u can adopt better procedure as there may be changes of lumps formation and the flour has to cook nicely in boiling water. any ways thanks for your post.

  89. sushama kanaki Says:

    nice.

  90. Tejaswini Says:

    awesome procedure to try the raagi Mudde. Let me try it out today.

  91. Sunayana Says:

    Thanks for this super-easy method! I’ve made ragi mudde a couple of times before but this was much easier and more foolproof I think. Came out perfect!

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  104. Gravy from vegetable stock(Bassaru or Upsaru) | Aayi's Recipes Says:

    […] Method: Strain the water off the vegetables or pulses or greens. I used more water while cooking pulses(that I used to make chane usli) and then vegetables (used to make some mixed vegetable curry). Strained the extra water and used for this saru. Heat a little oil and add cumin seeds, green chilies, peppercorns, garlic, onions till they turn soft. Grind this along with coconut, coriander leaves, pulses. Add the paste to the strained water along with salt, tamarind and jaggery till it boils well. Heat a little oil and add mustard seeds. When they start popping, add curry leaves. Pour this seasoning over the saru. Serve as a gravy with rice or ragi mudde. […]


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