Ragi Mudde

Published under: Side Dish

1 cup raagi flour
2 tbsp. plain cooked rice
salt to taste
3 cups water


Heat water in a large, heavy, deep vessel.
Add salt and rice when it comes to a boil.
Mix, and dump flour over the boiling water.
Do not stir, cover and steam on moderate for 6-7 minutes.
Take off fire, stir vigorously with a wooden spoon.
When no lumps are left, and mixture is smooth, shape balls as follows.
Moisten hands and palms, take a lump of the dough and shape with palms.
Keep some water simmering in a steamer or double boiler(top vessel should have perforations).
Steam the raagi balls covered for 3-4 minutes.
Flatten a bit in plate, and serve piping hot with ghee, sambhar and curds.


manjunath March 20, 2013 - 12:41 pm


sree January 24, 2011 - 6:11 am

Exceelent an good for health

venkastesh September 28, 2010 - 7:09 am

insted of 3cup,2cup is good

Nagaraj S.S. November 12, 2009 - 10:06 am

Good guidance for us. Thanks.


Leave a Comment