Follow these steps for perfect results
Hot water
Ragi Flour (Finger Millet/ Nagli)
Ghee
Salt
to taste
Heat 2-1/2 cups of water in a saucepan and add salt to it.
Once it starts to boil, reduce the flame and add 3 tablespoons of ragi flour.
Whisk until there are no lumps and the mixture slowly starts to thicken.
Add the remaining ragi flour spoon by spoon, stirring constantly to avoid lumps.
Ensure the heat is on low and continue stirring until it thickens completely.
If making a larger quantity, cover with a lid and cook for about 5 minutes until thickened.
Continue stirring and add 2 tablespoons of ghee.
Keep stirring until the ragi has a shine.
Taste the ragi mudde to ensure it doesn't taste raw.
Grease a bowl with oil or ghee.
Place 2 large tablespoons of ragi mudde in the bowl.
Twirl it around until it forms a smooth ball.
Serve hot.
Expert advice for the best results
Ensure the water is boiling before adding the ragi flour to avoid lumps.
Stir continuously to prevent sticking and ensure even cooking.
Adjust the amount of water for desired consistency.
Everything you need to know before you start
10 mins
Can be made ahead and reheated, but best served fresh.
Serve in a traditional bowl or on a banana leaf.
Serve hot with sambar, saaru, or palya.
Cools the palate and aids digestion.
Discover the story behind this recipe
A staple food in Karnataka, often eaten with sambar or other curries.
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