Ragi Mudde: Soft Finger-Millet Balls
Lalkila Kitchen · Plant based · Vegetarian · Main dishes · Karnataka · Everyday cooking
Finger-millet flour thickens into a cohesive dough before being shaped into soft balls. This is a steamed, stirred preparation rather than a baked roll. Have a sturdy wooden spoon ready and judge the cooked mixture by its texture before handling it.
Ingredients
- 1 cup ragi flour, with 2 tsp reserved from that cup
- 2 cups water
- 1/4 tsp salt, optional
- Extra water for moistening hands
Method
- Whisk reserved flour into the measured water with optional salt. Bring to a boil.
- Lower heat. Spread remaining flour over the surface without stirring for 3–4 minutes.
- Stir vigorously with a wooden spoon until evenly combined with no dry lumps. Cover and steam over low heat for 6–7 minutes, then turn off heat and leave covered for 5 minutes.
- Check that dough forms a cohesive mass and a cooled pinch can be shaped without sticking. Allow to cool enough to handle safely, knead briefly and shape with water-moistened palms. Serve warm.
Cooking notes
A long-handled spoon keeps your hand away from the hot mixture while stirring. Let the dough become safe to touch before shaping; do not imitate handling temperatures from a photograph. Keep the finished balls covered so the surface stays soft. A separately prepared dal or broth can accompany them, but is not part of this ingredient list.
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Source and adaptation
Adapted from Dassana Amit’s Ragi Mudde, Dassana’s Veg Recipes. Original recipe.
Retained the measured flour-water ratio and source steaming sequence. Added a safe handling pause and omitted the separate chutney recipe and health claims.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.