Gluten Free Ragi Mudde | Finger Millet Balls

Gluten Free Ragi Mudde or Ragi Sangati or kali is a simple 2-3 ingredient wholesome meal from the state of Karnataka. Popular among the rural folks and is one of the most nutritious breakfast or meal one can have. It is made using the gluten free flour Ragi (Finger millet).

Gluten Free Ragi Mudde is a easy 10 minute wholesome meal, a rich source of Iron and calcium.and uses just 2 main ingredients Ragi, salt and water.

Gluten free Ragi Flour

Ragi flour is prepared by crushing the dried grains or spouting, drying and then grinding them. They are very tiny grains and difficult to polish or processed and hence it can be safe to assume that we are consuming it in the purest form. Yes with the latest technologies, we cannot be sure but still. Ragi is a rich source of Iron and calcium. I have detailed more about Ragi in my earlier post on Instant Ragi Dosa.

Gluten Free Ragi Mudde is a easy 10 minute wholesome meal, a rich source of Iron and calcium.and uses just 2 main ingredients Ragi, salt and water.

Gluten free Ragi Mudde

Gluten Free Ragi Mudde primary has 2 main ingredients ragi and water along with salt. Some add ghee some do not. I have added the ghee in my recipe, as I wanted to include the good things of Ghee too. A tablespoon of ragi flour is first mixed with water and a thin paste is made. This is then allowed to boil. Once boiled the remaining ragi flour is added and it is then allowed to cook on slow. Later with the help of a wooden stick it is mixed to form a lump free batter. Once done with wet hand ragi balls are made.

Eating the Ragi Mudde

This is then best consumed piping hot along with some dal called as Saaru in Kannada or non veg curry. The ragi ball is supposed to be swallowed and not to be chewed. Yes you can cut it into small pieces and have it. By Swallow I do not mean swallow the whole ball. The ball literally dissolves in any gravy.

Gluten Free Ragi Mudde is a easy 10 minute wholesome meal, a rich source of Iron and calcium.and uses just 2 main ingredients Ragi, salt and water.

I always wanted to try Ragi mudde given its benefits and specially very good when you are on a weight loss diet or a healthy diet. So this time I thought of finally making this Ragi mudde, which is very quick and can be assembled in 10 minutes flat.

With the ingredients given below, I was able to make 3 medium size ragi balls. This ragi balls along with the dal are more than enough for 2 people. Ragi will keep you fuller for longer and hence is an excellent choice for weight loss and specially for breakfast. I enjoyed this as lunch with delicious cabbage dal.

Gluten Free Ragi Mudde is a easy 10 minute wholesome meal, a rich source of Iron and calcium.and uses just 2 main ingredients Ragi, salt and water.

The Challenge

I am sharing this with Foodie Monday bloghop where we a group of bloggers take turn’s in suggesting the theme’s every week. The theme for this week is theme #209ThindiYenu. Wondering what is ThindiYenu atleast people who do not know kannada. Thindi means snacks or tiffin and Yenu means What. So it means what is for Snacks or Tiffin. This wonderful theme was suggested by Aruna SarasChandra from Vasusvegkitchen. She now has a wonderful collection of typical karanataka recipes. Though I wished to try her Ragi roti I settled with this Gluten Free Ragi Mudde as it was long pending on my list.


Ingredients

  • 1/2 Cup Ragi Flour
  • 1 Cup Water
  • 1 tsp Ghee/Clarified Butter (Optional)
  • Salt as needed

Preparation

  • In a heavy bottom pot add 1 tablespoon of Ragi flour, Salt, ghee and water.
  • Mix everything and bring the water to boil on slow heat.
  • Do mix the batter to remove any lumps.
  • Once the water becomes lukewarm it will help in removing any leftover lumps.
  • Once it comes to boil reserve about 1-2 tablespoon of boiled water. (Optional)
  • Now put the gas/stove on slow, and add the remaining ragi flour.
  • Do not stir, let this cook slowly.
  • You will see that the water is being absorbed by the ragi flour.
  • Let the mixture come to a boil and let it cook for atleast 7-8 minutes on slow.
  • Later with the help of a wooden spoon mix everything to form a lump free batter.
  • Switch off the gas. If required you can add the reserved 1-2 tablespoon of water to the flour as this makes the mudde a bit softer.
  • Let the temperature of the mix come down a bit.
  • Once done take the mixture on a plate or a wooden board.
  • Now either grease or moisten your palm and take a dollop size of mixture into your hand and roll into balls.
  • Serve Ragi mudde hot with your favourite gravy / dal / sambar.

Notes

  • Cooking on slow is important for the ragi flour to cook thoroughly and get a lump free mudde.
Gluten Free Ragi Mudde is a easy 10 minute wholesome meal, a rich source of Iron and calcium.and uses just 2 main ingredients Ragi, salt and water.



Few More Ragi recipes on my blog


5 from 13 votes
Gluten Free Ragi Mudde
Cook Time
10 mins
 
Gluten Free Ragi Mudde is a easy 10 minute wholesome meal, a rich source of Iron and calcium.and uses just 2 main ingredients Ragi, salt and water.
Course: Breakfast, Main Course
Cuisine: Indian, Karnataka
Keyword: 10 min Recipe, Gluten Free, less than 5 ingredients, Ragi
Servings: 3 Mudde/Balls
Author: Renu Agrawal-Dongre
Ingredients
  • 1/2 Cup Ragi Flour
  • 1 Cup Water
  • 1 tsp Ghee/Clarified Butter (Optional)
  • Salt as needed
Instructions
  1. In a heavy bottom pot add 1 tablespoon of Ragi flour, Salt, ghee and water.
  2. Mix everything and bring the water to boil on slow heat.
  3. Do mix the batter to remove any lumps.
  4. Once the water becomes lukewarm it will help in removing any leftover lumps.
  5. Once it comes to boil reserve about 1-2 tablespoon of boiled water. (Optional)
  6. Now put the gas/stove on slow, and add the remaining ragi flour.
  7. Do not stir, let this cook slowly.
  8. You will see that the water is being absorbed by the ragi flour.
  9. Let the mixture come to a boil and let it cook for atleast 7-8 minutes on slow.
  10. Later with the help of a wooden spoon mix everything to form a lump free batter.
  11. Switch off the gas. If required you can add the reserved 1-2 tablespoon of water to the flour as this makes the mudde a bit softer.
  12. Let the temperature of the mix come down a bit.
  13. Once done take the mixture on a plate or a wooden board.
  14. Now either grease or moisten your palm and take a dollop size of mixture into your hand and roll into balls.
  15. Serve Ragi mudde hot with your favourite gravy / dal / sambar.

Recipe Notes

Cooking on slow is important for the ragi flour to cook thoroughly and get a lump free mudde



Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


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Gluten Free Ragi Mudde is a easy 10 minute wholesome meal, a rich source of Iron and calcium.and uses just 2 main ingredients Ragi, salt and water.


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