Lunch
Ragi Mudde (Finger Millet Balls)
The traditional Karnataka superfood — dense ragi balls served with sambar or saaru. Simple to make, deeply satisfying and genuinely nutritious.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- 1 cup ragi flour
- 1½ cups water
- ½ tsp salt
- Ghee to serve (optional)
- Sambar or raagi saaru to accompany
Method
- 1
Bring water to a rolling boil in a heavy-bottomed pan. Add salt.
- 2
Reduce heat to medium-low. Add ragi flour in a steady stream, stirring continuously to prevent lumps.
- 3
Keep stirring for 4–5 minutes until the mixture pulls away from the sides and forms a thick, smooth mass.
- 4
Wet your hands. Take a portion (about the size of a lemon) and roll it into a smooth ball with both palms.
- 5
Repeat to make 3–4 mudde. Serve immediately with sambar, rasam or saaru. A touch of ghee on top is traditional.