Ragi mudde a healthy and filling meal from Karnataka typically consumed and served with saaru, one of the healthiest food that is full of multi nutrients and hence it is typically consumed by hardworking farmers. Ragi mudde is typically consumed with soppsaaru, bassaru, or uppesru which is typically prepared with a bunch of fresh leafy vegetables and from the stock water, which remains after steaming lentils. The ragi ball as such does not have any taste and it tastes good only with a good saaru (rasam) or palya (curry),

The name Ragi mudde, Ragi is finger millet and “mudde” refers to softballs or lumps prepared using finger millet flour. Some people will add little cooked rice or cream of rice to make the ragi mudde making process hassle-free. But in Karnataka style authentic recipe ragi flour (finger millet flour) and water are the only two ingredients in ragi mudde. It is always an art to make this at everyone’s house as you need to get the proportion right and even the technique followed by each family will be different. Usually, Ragi mudde is made on a saucepot with water being boiled and then we add ragi flour and whisked till it thickens. The Ragi mixture is slightly cooled and shaped into balls.

some important tips and suggestions for a perfect ragi mudde recipe. firstly, always use a heavy-bottomed vessel to prepare and steam the millet balls. otherwise, the finger millet may stick to the bottom. in addition, always use a strong spatula or wooden stick to beat the ragi flour. even a wooden based rolling pin can be used to beat the flour and a wooden bat which is easily available in the market especially to make mudde or a plate to make soft and round ragi balls.