Ragi Mudde is indeed one of the simplest things to prepare. Take a large mouthed vessel, add a glass of water to it. Heat till the water boils, add salt to taste. Take a glass of ragi flour and mix it in a glass of cold water. Add the dissolved solution slowly to the boiling water, stirring it with a strong ladle (back end). Back home a strong wooden stick is used.
Keep whisking till the mudde (flour dough) becomes smooth and soft without gantu (lumps). Reduce the flame, cover with a lid and cook for 5 minutes. The consistency must be semi solid like the wheat dough. When serving, wet your hand take out and make a ball and put it in the middle of a plate. Pour some sambar around it. Add a spoon of ghee/butter if you wish.
Make it into small marble sized balls, roll it in the sambar liquid and just gulp. Ragi mudde is not eaten by biting since the ragi tends to stick to the teeth. But some like it this way.
This is a very healthy dish both for the physically hard working as well as those with diabetes. It is indeed very healthy for children. It is high in protein, but very low in carbohydrates. Therefore, unlike rice or wheat, it is best for those with sugar complaints.
Eaten by farmers for long, its virtue has been known in recent years, by all in the state of Karnataka. It is almost synonymous with the best of traditional foods, simple, tasty, nutritious and wholesome.
Enjoy the nice, soft ragi mudde - loved by the young and the old.
'P.S: It is not essential that the ragi flour be first dissolved in coldwater. The flour can be directly put it boiling water. But this needspractice and skill. It can be done by those familiar with the process. Otherwise, gantu (lumps) will emerge in the dough. Inside the lumps, raw flour will be left uncooked. It is essential to avoid this.
Courtesy: K. Raghunanadana
Posted by RB on Mon, Jan 14, 2002hi,
thanx for making my day..
your ragi mudde how to is great.
guest
Posted by: on November 13, 2002 05:57 PMexcellent atticle
Posted by: Anjanapa A on December 8, 2002 11:05 AMexcellent article. please keep sending recipes
on Ragi.
(Anjan)
Posted by: Anjanapa A on December 8, 2002 11:06 AMI am here in Toronto. I need to know what is ragi called in english. I am trying to buy some, but none of the stores here seem to undersand the term ragi... do u know
Posted by: Umar on January 9, 2003 01:03 PMHi Umar,
Ragi is just Ragi. It doesn't have any english equivalent. It is a special dish of karnataka,india. I suggest that you obtain the help of somebody in toronto who is from this part of the world.
All the best.
Thanks
Posted by: Srekanth on January 28, 2003 05:23 AMUmar
Ragi is a variety of millet. It is usually called finger millet or red millet in English.
I get my ragi at the indian store. But if you don't have one close by you could try the international section of your supermarket and look for millet.
The Latin name of ragi is Elusine coracana; although it is believed to be native to African highlands of Ethiopia and Uganda, there is another view that ragi is quintessentially a crop indigenous to India. This may explain why it is alternatively called as Elusine indica in Latin. This so called coarse grain or poor man's millet is actually superior to rice or wheat in nutritional terms being rich in proteins and high levels fibre which makes it digestible slowly, thereby ensuring the release of carbohydrates in small quantities. This may explain why two ragi mudde eaten in the morning with a bit of chilli, onion or sambar may sustain the labouring farmer through the whole day. It is also said to be a cool food ( Ref. `Ragi is Back, but only as exotica' in the June 30th issue of Down to Earth (www.downtoearth.org.in) by E. Vijayalakshmi of Bangalore). This is because ragi is alkaline while most other foods are said to be acidic. What is more, like grain amaranth or rajgira or ramdana another very high-protein non-cereal crop, ragi is a hardy grain that can thrive on meagre resources. In fact, if you combine amaranth, million-dollar research on which is being sponsored by the Rodell Foundation in American, with ragi, you don't need meat or milk for your proteins! The story of amaranth, the lost crop of the Incas and Aztecs, and which surfaced in the Himalaya, is another beauty which deserves a separate site of its own. Alternatively, read about it (my reports, am an assistant editor at the group) in The Times of India/Science Today archives.
Posted by: Vithal C. Nadkarni on July 2, 2003 04:06 AMhave lot of ragi malt with us -would like to market and
export . contact us 0-9885273727
thanks for the easy recipe, on how to make mudde.
i tried it & it came out just the right. my daughter loves it.
this is really great that i could find this receipe i remember when i was 10 years old my mom useoot make this mudde so i finally found this ragi flour in the indian store and i was happy and then i did not know how to make it but now i will try to make it. thanks for the wonderful recipe!
Posted by: ciciliya on September 8, 2003 03:20 PMMy suggestion is that you should have mentioned that ragi contians high calcium. and other elements. This is imporantant for Indians who live in America .
Posted by: Bharadwaj on September 11, 2003 05:26 PMhi
sounds like u r a kannadiga.the words mudde,gantu sounds so.i speak kannada.am from india -south -salem.i am now in dubai.u know it was so nice to even read somebody writing in kannada.anyways lets get in touch.nan esaru gayathri .nangae madhivae aayiduthy.nangae ondhu magal avalae.neevu reply maadanda aasa nan kollaienga barathunae. bye
gayathri sundar
Posted by: gayathri on October 26, 2003 04:41 AMhi my nbamne is ajay and i eat ragi everyday like a pig! i eat it for lunch , dinner and breakfast ttoo. love u
ajay
hi my nbamne is ajay and i eat ragi everyday like a pig! i eat it for lunch , dinner and breakfast ttoo. love u
ajay
hi my nbamne is ajay and i eat ragi everyday like a pig! i eat it for lunch , dinner and breakfast ttoo. love u
ajay
This was the only Authentic Raagi Muddhe recipe I found on the web. The rest of them were not the way we traditional kannadigas make it.
Thanks for sharing the wonderful recipe !
Thank you verymuch for the mudde recipe. I grew up eating raagi mudde, and always want to be part of my meal. My daughter loves it a lot- partly beacuase she is too lazy to chew any food, and mudde is just right for her.
I used have problems og 'gantu', but the grat idea of mixing it in cold water and adding solved it completely. Thanks for the recipe Raghu. No I can enjoy my mudde more often!
Swad foods ragi floor is available in all Indian stores. This floor is really good.
Dash
Posted by: Dash Ghattu on December 12, 2003 08:24 AMHi all you Ragi fans ! My name is Rashmi and its amazing reading all these comments on Ragi Mudde....Yes, I am a Kannadiga and a proud one at that ! We guys at home swear by the goodness of Ragi.....As a food technologist, having worked on Ragi, I would like to add that Ragi (also called Finger Millet) is highly nutritious with good quality protein, rich in minerals, dietary fibre, phytochemicals and vitamins. It is the richest source of calcium providing 8-10 times more calcium than wheat and rice....Ragi is considered as a food for long sustenance. Today Ragi is used not just in the traditional recipes (Yummy Rotis,dosa, even Ragi idli....) but also extended its use in the preparation of bakery items, snacks (u gotta try Vermicelli (Shavige)and Ragi chaklis....!!) and of course, South Indians are familiar with the Ragi malt which is used as infant food, besides being used in beverages (milk-based), etc, etc....
Being a diehard Ragi fan, let me also elaborate its nutritional benefits....It is known to help control blood glucose levels in diabetics very effectively. It also has antioxidant properties that are vital to the prevention of cancer and heart disease. It also is useful in managing /preventing obesity, osteoporosis, ulcers, etc...
So there you are....Make sure you are getting enough Ragi in your diet...
EAT RAGI AND BE HEALTHY.....no kidding.......
Finally, I wish to congratulate Mr. Raghunandana and RB for the great job in posting the RagiMudde recipe on the web....Great going guys..! Keep up the good work...
For more information on this great grain and its unique properties, please feel free to contact Dr. A. Seetharam (annadanasram@rediffmail.com)or me.
ragi mudde is the only thg i've learnt 2 cook till date cos its the most simple thg 2 cook & its my staple diet!am kannadiga too & i luv ragi mudde (esp with mosap saaru or bassina saaru & soppina palya)gr8 job mr raghunanda & rb 4 postg this on web...i tumbled onto this while searching for what nutritional value ragi had...(my uncle queationed me on this at the family get together 4 makara sankranthi)
Posted by: on January 16, 2004 04:29 AMHi all,
Greetings! Thanks for ur valuable info on Ragi Malt. I juz got threw this site while I was searching for ragi malt nutritional values.
Once again, I thank Rashmi, RB & Raghunandana for the same.
This is an excellent artical I have seen on net in this 10 yrs of web browsing.....
Posted by: Vishwanath on February 19, 2004 10:11 AMHello,
Does anyone know of or know who
markets an old Ragi malt brand called Ragotine? Is it sold anywhere in India? Or are there alternate ragi based drinks available? Thanks in advance for your help.
Regards
P Naik
Atlanta USA
Could you please send recipe on "Jawar Vada"
Posted by: r on March 6, 2004 09:49 AMCould you please send recipe on "Jawar Vada"
Posted by: r on March 6, 2004 09:49 AMhi all,
its great to see ,so many ragi lovers,now we are planning to give latest touch to our traditinal foods.mostly ragibased,is any one intrested to know more abt, it plz feel free to mail me at,msnram@yahoo.com
narendra
Posted by: NARENDRA on March 10, 2004 06:55 AMCan my daughter ( who is 5 yrs old) and me have ragi mudde for dinner? Is it easy to digest?
What is the best combination along with this?
Hi K. Raghunanadana
Heard that Ragi can make you obese. Is that true? I am replacing my daily horlicks with Ragi - will it be a right decision.
Thanks,
Esther
I have been brought up in Blore, basically a staunch veg.gujrati and I have been having ragi mudde on and off thanks to my neighbours. I am a person who is always for nutrition and olden days house hold remedies for everything. My daughter (now 6 yrs old) has never been fed baby food, she has been brought up on ragi porridge and thanks to that she has a much higher resistance and stamina compared to the others of her age. At this age, living in the gulf i still love to make the ragi mudde at home and have. And believe me nothing can beat that.
Well it is just right to say Jai Karnataka.
Posted by: ARV on March 12, 2004 09:05 PMREALLY NICE TO SEE ALL OF YOU DISCUSSING AND LOVING MUDDE AND KANNADA.
HATS OFF KANNADIGAS.
Hi, Great to see an interest about ragi mudde.. I used to eat it daily but due to location contraint ( I mean we dont get ragi here in UK) i am not able to ... But I need a recipe for chicken gravy... Mandya style or most specifically the Military hotel style.. if any one knows how to plz do email me the steps and things needed.. thanks a lot..Jai Karnataka...
Posted by: harish on April 7, 2004 11:25 AMI am a Raagi muddhe fanatic like all of u. Has any one tried making raagi rotti? just fantastic!!Very easy to make. Prepare raagi dough ( use as little water as possible) adding finely chopped onions, green chillies, coriander leaves, curry leaves (kari bevu)and a bit of salt. cook raagi rottis on a thava like akki rotti.
Harish, good news !!. Raagi flour is available in UK. Try at any Srilankan grocery shop. It is sold as Kurakkan Flour. In Leicester, it costs about £1.40 per kilogram. Srilankan shops in other parts of the world may also be selling Raagi flour as Kurakkan flour. In Srilanka, they dont make raggi muddhe in karnataka style.I believe they prepare a type of porridge and eat with milk.
Posted by: Nagaraj on April 18, 2004 02:17 AMIm in US..along with ragi i also include small quantity of barely, greel dhal, and barley (all in powdered form) and feed my baby...am i doing it right ?? can i give them ? (my baby is 14mths old)
thank u.
Posted by: geetha on May 4, 2004 12:17 PMNice to read about ragi mudde..In Ragi we can also make roti's, dosa's etc.. Ofcourse Raagi malt is the best drink... especially for children. My son (5 months old) loves it very much.
Posted by: Rashmi on January 15, 2005 06:33 PM