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Loading...Finger Millet Balls, known as Ragi Mudde in Karnataka, are a traditional staple food of South India that have been enjoyed for centuries. These wholesome, gluten-free balls are made from just ragi flour and water, then shaped by hand while still piping hot. Traditionally served with spicy lentil gravies, sambar, or ghee, they form a nutritious and satisfying meal rich in calcium and dietary fiber.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings4
Yield4 large balls
Nutrition Facts
Per serving (estimated)
- 165 kcalCalories
- 1.8 gFat
- 0.4 gSaturated Fat
- 33 gCarbs
- 5 gFiber
- 0.5 gSugar
- 3.5 gProtein
- 240 mgSodium
- 190 mgPotassium
- 155 mgCalcium
- 1.8 mgIron
- 0 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the Ragi Mudde
- 1.5 cups ragi flour (finger millet flour)
- 4 cups water
- 1/2 tsp salt
- 1 tsp ghee, for greasing hands
For Serving (Optional)
- 2 cups hot sambar or bassaru (spiced lentil gravy)
- 3 tbsp ghee (clarified butter)
- 1 small onion, finely chopped
- 1/2 cup plain yogurt
- 1 lemon, cut into wedges
Directions
- Bring 4 cups of water to a rolling boil in a heavy-bottomed pan over high heat, then stir in the salt.
- Reduce the heat to medium-low and gradually sprinkle the ragi flour into the boiling water while stirring continuously with a wooden spoon to prevent lumps from forming.
- Continue stirring vigorously as the mixture thickens into a smooth, sticky dough, which should take about 8 to 10 minutes of constant motion.
- Reduce the heat to low and cook for another 3 to 4 minutes, stirring constantly, until the dough pulls away cleanly from the sides of the pan and has a glossy, uniform appearance.
- Wet your hands thoroughly with cold water and quickly pinch off a lemon-sized portion of the hot dough using your fingertips.
- Roll the portion between your wet palms into a smooth, round ball, pressing gently but firmly to compact the dough so it holds its shape without cracks.
- Repeat the shaping process with the remaining dough to form 4 large mudde balls, rewetting your hands as needed between each one.
- Serve immediately while hot, accompanied by warm sambar or bassaru, melted ghee, chopped onions, yogurt, and lemon wedges on the side.
Cook’s Notes
- Always wet your hands thoroughly with cold water before shaping to prevent the sticky dough from adhering to your palms.
- Use a heavy-bottomed stainless steel or cast iron pan to ensure even heat distribution and prevent the dough from scorching at the bottom.
- Work quickly when shaping the balls since the dough must be piping hot to form smooth, crack-free rounds.
- Leftover mudde can be stored at room temperature for up to 2 days; briefly dip each ball in warm water before reheating to restore softness.
- For added richness, mix a tablespoon of hot ghee into the dough just before shaping to make a softer, more flavorful ball.
