Ragi Mudde, Ragi Sangati or kali is a wholesome meal in the state of Karnataka and the Rayalaseema region in Andhra Pradesh. It is mainly popular with the rural folk of Karnataka. Ragi mudde, a storehouse of multi nutrients, has only two ingredients, Ragi (finger millet) flour and water.

Ingredients

• Ragi flour: 1 cup
• Water: 1.5 cups
• Rock salt: ½ tsp (optional)

Method

• Mix 1 tablespoon of Ragi flour to 1.5 cups of water and bring to boil while stirring.
• Lower the flame and add the rest of Ragi flour gradually to the boiling water.
• Stir vigorously to break the lumps.
• Keep stirring with a wooden ladle until all the water is absorbed and the flour is cooked to a halwa consistency.
• Cover with a lid and continue to cook on low flame for 5 mins.
• Turn off the flame, uncover and stir together well.
• Theflour comes together when cooked.
• Cover and allow to rest in retained heat.
• Use a ladle and divide the steamed flour into two parts.
• Transfer one part to a damp bowl and knead the flour using the ladle in a mashing action.
• Wet your palm and roll the dough into a ball. Repeat with the second part.

Know More

• Serve with hot and spicy chutneys orange-peel-chutney-oil-free and lentil-based gravies like methi-leaves-sambar-oil-free or south-indian-ladies-finger-sambar-oil-free

Wellcure tip:

• Wetting the bowl and using wet palms helps to avoid the dough from sticking and helps to handle it while still hot.
• Traditionally wooden stick or ladle is used to stir the flour. A metal ladle works just fine.

Eating guide:

• Food group: Millets.
• Millets are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
• To make it wholesome and balanced always serve with lentils and vegetables.