Ragi Mudde/kali, a healthy savory ball made from the finger millet flour. Actually ragi was not part of our cooking when we grew up. Every year, in the aadi(tamil month)month, all the amman temples in our area used to offer the ragi kanji(sweet) as prasadam.
Other than that, I had never eaten any ragi dish till my marriage. So all the ragi dishes that i'm preparing at home nowadays were learned on my own. More than me, ST is a huge fan of this ragi kali and often ask it for lunch.
As far as i remembered, in our home, other than uluntha kali,amma never prepared any other kali. When we were in Hosur, I came to know about this ragi mudde through various karnataka restaurants. Few restaurants serve this as part of their lunch menu in Bangalore.
Since i hadn't tasted it before, i was skeptical to try it first, but then a neighbor aunty in my downstairs told me about all the health benefits of this ragi and encouraged me to include it in our diet.
Every summer, in her house, they bought a large quantity of finger millet to make finger millet powder for the whole year. She herself washed all the millets, sun dried it completely and took them to a flour mill to grind and store it for the whole year . Such an amazing hard worker she is !!!
Later i had started to include ragi slowly in our diet and today we both like ragi in any form !!! Now coming to today's recipe, as it may sound simple but it's actually quite tricky to cook this kali perfectly for beginners, i had my share of failed experiments with this kali.
After a few failed attempts, I knew the knack of making perfect ragi mudde/ kali . If you're a beginner, there are few things to take care of, so check out the notes also. 
Without further delay, let's check out the recipe, but if you want to know what i have prepared for past 4 days under Whole Grains, here they are
Day 1 - Kambu Koozh
Day 2 - Millet/Samai Puliyodharai
Day 3 - Millet/Kuthiraivali Upma
Day 4 - Millet Paal Kanji
Procedure
Without further delay, let's check out the recipe, but if you want to know what i have prepared for past 4 days under Whole Grains, here they are
Day 1 - Kambu Koozh
Day 2 - Millet/Samai Puliyodharai
Day 3 - Millet/Kuthiraivali Upma
Day 4 - Millet Paal Kanji
Ragi Mudde/Kali
Preparation Time : 5 mins | Cooking Time : 10 mins | Makes : 2 small balls
Recipe Category: Millet | Recipe Cuisine: Indian
Recipe Category: Millet | Recipe Cuisine: Indian
Ingredients
Ragi flour - 1/2 cup
Water - 1 cup
Salt - 1/4 tsp
Ghee - 1/4 tsp(optional)
Ragi flour - 1/2 cup
Water - 1 cup
Salt - 1/4 tsp
Ghee - 1/4 tsp(optional)
Take 1 tbsp of flour in a bowl, add 2 tbsp of water and make it as thin ragi slurry.
Add the remaining water & salt into the thick pan and bring into boil.
Once the water comes to boil, add the ragi slurry into it and mix it well. Now gently sprinkle the remaining flour evenly on the water.
Close the pan with lid with a little opening in the side and let it cook for 5-7 mins in the medium flame.
After 5-7 mins, open the lid and with the laddle mix it vigorously until all the flour mix together and became a single mass.Switch off the flame.
Let it cover and sit aside(this is important to get smooth & non-sticky balls) until it comes to hand bearable temperature. Now add the ghee(if you're using or simply wet your hand with water) and take a small portion of dough and roll into smooth ball.
Tada, Ragi Mundde/Kezhvaragu Kali is ready to serve. Serve it with your favorite kuzhambu & sides. We had it with sambar and vendakkai pachadi.
Notes:- After sprinkle the flour into the water, don't mix it immediately. Let it cook for at least 5 mins before mixing with the ladle.
- Adding slurry helps to avoid the lumps.
- If the flour is not cooked well, then it forms lump while mixing with the ladle.
- Cook the flour in medium flame, otherwise the bottom would be burnt before the flour gets cooked.
- If you're not using ghee, simply wet your hand in the water and start making ball, it will help to make smooth balls.
Feel like pouring the sambar on the top of the ragi mudde and having this nutritious dish rite now, what a super plating.. Lovely.
ReplyDeleteThanks Priya
DeleteIt needs some tries before getting a perfect ragi muddhe. Yours has turned out great. Mom used to make sambar to go with kali and we used to love it.
ReplyDeleteYeah,you're correct, it needs some trial, Thanks Gayathri
DeleteBeautifully made ragi mudde Sandhiya. Your step by step pictures and detailed recipe will make it very helpful to make this recipe.
ReplyDeleteThanks Pavani.
DeleteLooks super easy but I heard all the ways it can go wrong :) I am yet to muster courage to make ragi mudde. Love to try it soon.
ReplyDeleteIt's not that hard, Harini. just you have to careful with few steps.
DeleteIs there any benefit of adding that slurry before pa? Never did that but its quite interesting. I love ragi mudde with gojju. Yummm
ReplyDeleteIt helps to avoid forming lumps and even cooking, Vidhya. With gojju, it must be yummy!!!
DeleteLove this with some mutton curry ..Such a healthy and filling breakfast!!
ReplyDeleteNever had with mutton, that's an interesting combo, Sharmila.
DeleteThe ragi kali sounds quite tricky , it is like cooking and steaming , something like Gujju khichyu .
ReplyDeleteRagi definitely has loads of benefits , and we should incorporate it in our diet . I like the way you have made these dough balls , they look attractive and very well plated !
Thanks Vaishali
DeleteWe make this at least twice a week, though our Andhra Version is always with rice. I have been meaning to make with just the flour, must do it sometime..you have really got them done so well!..
ReplyDeleteSo far haven't tried with rice, will check out in your space. Thanks Valli.
DeleteIt looks easy but need stamina to mix it well
DeleteYes, when it's prepared in large quantities !
DeleteI wouldn't mind including this ragi mudde in my diet. Here in Kenya, some tribes use ragi flour called wimbi here to make ugali, the staple food of Kenya. The procedure is the same as you have mentioned above, While eating they shape the dough into an oval using their fist to shape it. They have it with stews, either with vegetables or meat or a mixture of both.
ReplyDeleteWow, that's an interesting info, Mayuri
DeleteI am from kenya. We call it ugali. We use millet or sorghum
DeleteYou have made it exactly like my amma does. Including the slurry ! That way it doesn’t come
ReplyDeleteInto knots. I love mudde with keerai sambhar. Nice to read about all ur Bangalore days . How long were u staying in Blr , Sandhiya
Thanks Kalyani, i was there for around 2 years starting 2014
Deletethat is one hearty and healthy platter snadhiya!So rustic and traditional! you have made them perfect dear!
ReplyDeleteThis has been in my to-do list for a long time. I am still worried if it will turn out well, so a bit wary to try it. Yours looks perfect and the platter looks so inviting Sandhiya.
ReplyDeleteThat Ragi kali / mudde is so perfect;y made. It can be intimidating for beginners to make these traditional recipes. I love your detailed explanation. I will try this sometime for lunch.
ReplyDeleteA nutritious and guilt free lunch item. I make regularly this at home.
ReplyDeleteI never heard about such type of recipe.. Its completely new for me... Thanks for sharing.
ReplyDeleteI made this even today and had it with Ulli theeyal
ReplyDeleteIt must be awesome with ulli theeyal.
Delete