Ragi Mudde

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather & Prepare

   First, gather all your tools: the heavy-bottomed pot, whisk, wooden spoon, measuring cups, and measuring spoons. Measure out 1 cup (120g) of ragi flour into a small bowl. Measure 2.5 cups (600ml) of water and 1/2 tsp of salt. Keep everything within easy reach.

2. 02

   Boil Water

   Pour 2 cups (480ml) of water into the heavy-bottomed pot. Add 1/2 tsp of salt to the water. Place the pot on your stove and turn the flame to high. Bring the water to a rolling boil, which means you will see lots of big bubbles forming rapidly on the surface – this should take about 4-6 minutes.

3. 03

   Prepare Ragi Slurry

   While the water is boiling, take the remaining 1/2 cup (120ml) of water and add it to the ragi flour in the small bowl. Use your whisk to mix it thoroughly until there are no lumps and you have a smooth, thin paste (like a runny milkshake). This is called a slurry.

4. 04

   Add Slurry to Boiling Water

   Once the water in the pot is at a rolling boil, reduce the flame to medium-low. Slowly pour the ragi slurry into the boiling water in a thin stream, while continuously whisking with your other hand. This prevents lumps from forming.

5. 05

   Cook the Ragi

   Keep whisking continuously for about 2 minutes. You will notice the mixture starting to thicken. Switch to the wooden spoon. Continue stirring vigorously, scraping the bottom and sides of the pot, for another 5-7 minutes on medium-low flame. The mixture will become very thick and sticky, like a dense dough.

6. 06

   Check for Doneness

   The ragi mudde is cooked when it turns glossy and pulls away from the sides of the pot easily. You can also dip a clean, wet finger into the mixture; if it doesn't stick to your finger, it's done. Turn off the flame.

7. 07

   Shape the Mudde

   Immediately wet your hands with a little cold water. Scoop a portion of the hot ragi mixture (about the size of a tennis ball) onto your palm. Quickly and gently roll it between your palms to form a smooth, round ball. Be careful, it will be very hot! Repeat with the remaining mixture to form 3 muddes.

8. 08

   Serve Hot

   Place the hot ragi muddes on serving plates. Ragi mudde is traditionally served immediately and eaten hot with a side of sambar, rasam, or any lentil-based curry (dal). Enjoy your homemade Ragi Mudde!