Today i have for you all rural Karnataka’s staple ,very nutritious and healthy Ragi Mudde. Wondering what Ragi mudde is ? They are basically soft balls made from Fingermillet . In Tamilnadu its called Ragi kali and Ragi Sankati in Andhra .Basically these Ragi Balls are very bland on its own and you are not supposed to chew and eat it but just swallow.Relish with some hot spicy sambar or curry .. break it into small pieces ,dunk in the curry and gulp…it tastes just Yum…Raagi mudde-Soppina saaru/ bassaru /masoppu (different types of green leaf curry) is the most famous combo…


Ragi Mudde Video

In the earlier times , ragi mudde was widely consumed by farmers and workers as it makes you strong and keeps you full for quiet a long time.But now the trend has changed. People have realized the health benefits of ragi mudde and welcomed happily to their kitchens .When Deve Gowda became the country’s Prime Minister he popularized Ragi Mudde even more.All thanks to him for popularizing a healthy  dish from Karnataka. Can you believe Ragi mudde is now available in restaurants too !!!

Traditional way of making Ragi mudde is little different. Today i have for you all the easiest method of making soft raagi mudde ..beginners will love it.When i was new to kitchen, i was finding it tough to make perfect ragi mudde. Either it would have some lumps or hard or too soft.Also in the traditional method, i feel wastage of dough is more.So i always do ragi mudde in this easy method. Taste wise anyways there is no difference.Here we go…



Smitha Kalluraya
Course Main Course
Cuisine karnataka
Servings 2 serving


  • 1 cup Ragi flour
  • 1 3/4 cup Water
  • 1/4 tsp Salt


  • In a non stick pan take ragi flour and salt.
  • Add water to it and mix well such that no lumps are formed.
  • Keep the ragi batter on stove. Using a wooden spatula keep stirring the batter.Keep the flame on medium.
  • You will notice that after sometime, batter will start thickening.But its still not cooked full .Keep stirring for another 3-5 mins.
  • When its fully done, you will see that the ragi dough has got a shining texture and the whole mass has come together to form a single lump.If you wet your hand and make a ball it shouldnt stick to your hand.
    ragi balls
  • Divide the dough to equal parts.
  • Wet your hands and pat on the ragi mass. Then roll them to smooth ball using your wet hand.
    ragi kali
  • ragi kali
  • Pour some ghee and serve hot Ragi balls with green leaves sambar , bassaru or choice of curry. Relish and stay STRONG !!! Healthy Eating …..
    ragi kali recipe


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  • Reply
    November 12, 2014 at 2:28 pm

    super idea….easy for the beginners, thanks for sharing

  • Reply
    Linsy Patel
    November 12, 2014 at 2:41 pm

    love this healthy balls of ragi

  • Reply
    Annapurna G
    November 12, 2014 at 2:50 pm

    nice @ easy u can use big spoon(annada kai) instead of the maguchukai

  • Reply
    beena stephen
    November 12, 2014 at 3:30 pm

    Very new recipe to me . Healthy dish

  • Reply
    Swathi Iyer
    November 12, 2014 at 6:49 pm

    Delicious and healthy recipe Simitha

  • Reply
    Meena Kumar
    November 12, 2014 at 10:05 pm

    I believe what ever the farmers ate was healthy the business minded people spoilt all that and polished everything.Yummy looking ragi preparation.

  • Reply
    MonuTeena RecipesPassion
    November 13, 2014 at 2:16 am

    lovely yummy recipe

  • Reply
    Ree Kasirajh
    November 13, 2014 at 2:22 am

    Woooww…thats so healthy…!!!

  • Reply
    Rafeeda AR
    November 13, 2014 at 5:32 am

    This sounds really interesting… love the last statement – stay strong!!! Hehe…

  • Reply
    Gayathri Sathyanarayanan
    November 13, 2014 at 6:48 am

    healthy and yummy recipe

  • Reply
    November 13, 2014 at 7:17 am

    How do you make the sambar or rasam for these raging balls to taste better and not break

  • Reply
    Smitha Kalluraya
    November 13, 2014 at 2:27 pm

    u can use it with any sambar or spicy curry. i have served it with greens sambar .

  • Reply
    Rashmi Srikanth
    November 17, 2014 at 6:30 am

    It tastes exquisite with menthyada hittina gojju which can be prepared instantly. Add 3-4 spoons of menthyada hittu (that’s available in condiment stores) to a dilute juice of tamarind, add salt, jaggery to taste. Mix well and season it with regular mustard seeds, asaefodita, 3-4 pieces of chillies and curry leaves. Yummy and protein rich as it contains all the dhals

  • Reply
    Rashmi Srikanth
    November 17, 2014 at 1:51 pm

    I tried your way of preparing ragi mudde in a nonstick pan… superb consistency and very easy to make. Thanks a lot.

  • Reply
    Rajesh Rajappan
    February 3, 2015 at 2:07 pm

    Iam going to try this tomorrow

  • Reply
    May 18, 2015 at 10:46 am

    is ragi flour is raw or to be dry roasted before putting in water

  • Reply
    Smitha Kalluraya
    May 18, 2015 at 6:29 pm

    raw ragi powder

  • Reply
    Shwetha R
    May 21, 2015 at 4:28 pm

    Good idea to get rid of lumps ,thanks for sharing 🙂

  • Reply
    October 20, 2015 at 4:27 pm

    Thanks for sharing this super easy recipe to include ragi in our diet.I always buy ragi flour from shop.If we have to do at home,do we need to wash and dry or do we have to grind it as it is.

  • Reply
    Smitha Kalluraya
    October 21, 2015 at 5:36 am

    Thx rashmi .. glad to know that …

  • Reply
    Smitha Kalluraya
    October 21, 2015 at 5:40 am

    Thx….If you want to do ragi powder at home ie grind at mill … wash ragi nicely ,dry and later powder.Powdering as such not adviced asa it might have small stones and othr dust particles…

  • Reply
    Deepti Harisarvotham
    October 21, 2015 at 11:46 pm

    Since I’m a beginner at making Ragi Balls, I’ve always struggled to make this with the traditional method.. And Eureka!! Found this simple method which was so easy to make and we just loved every bite of it. I’m now going to make it more often. Thanks heaps!!

  • Reply
    November 19, 2015 at 3:51 am

    I am big fan of your dishes Smitha. Thanks for sharing !!

  • Reply
    Vijaya Gubbi
    May 26, 2016 at 1:32 pm

    Very good idea. I will try soon. I don’t put salt.

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