Friday, March 2, 2007

Ragi Mudde/ Ragi kali / Finger millet

Ragi is a variety of millet. It is usually called finger millet or red millet in English.The Latin name of ragi is Elusine coracana; ragi is quite essentially a crop indigenous to India.This so called coarse grain or poor man’s millet is actually superior to rice or wheat in nutritional terms being rich in proteins and high levels of fiber which makes it digestible slowly, thereby ensuring the release of carbohydrates in small quantities.

Ragi Mudde is very simple to prepare. its v rich in highly nutritious with good quality protein, rich in minerals, dietary fiber , photochemical and vitamins. It is the richest source of calcium providing 8-10 times more calcium than wheat and rice….. In India from ragi they prepare a ragi malt & they feed the baby from 8 months as a solid food. they don't use the cereal.

In ragi flour i make roti, dosa, one of the friend tried to make even ragi butter biscuit .


for 2 people
large mouthed vessel
3 glass of water
2 cup of ragi flour
salt to taste
one drop of oil
one wooden stick
Take a large mouth vessel.


Put 3 glass of water. bring the water to boil & add salt &oil to it... when water starts boiling . Add the 2 cups of ragi flour to water( remember when water starts boiling reduce the heat) pout ragi flour into boiling water..stir it with wooden stick so that it can be lumps (guntu). after mixing well still it becomes soft like dough. their should be lumps &bake it well for 5 minutes by covering lid. after five minutes u find white vapors. remove it from stove & make a small ball of ragi..(By wetting you hands with little water, press the dough and make them to a round shaped balls) & sever the ragi with sambar... while serving with sambar u can use ghee with sambar.

How to eat

Funny thing i experienced with most people they chew it like rice & tortilla(roti). u have to swallow it. make a small ball of dip with sambar & swallow it...

what i did is traditional way of doing ragi mudde. this need practice to make it soft dough without lumps.. u can using another method
instead of directly pouring the ragi floor to water u can mix it in cold water make a tick dough & add to boiling water( to avoid forming lumps). u can make this way also. but i make a traditional way.


Anonymous said...

Hai Sushma,

This is Gayathri from Abu Dhabi, UAE. I tried Ragi Mudde/Ragi kali for the first time and it came out very well. My husband is from Bangalore, Karnataka and I am from Coimbatore, Tamil Nadu. My husband loves traditional karnataka recipes. Hope I can get splendid recipes from your blog. Thanks and Bye for now.

Anonymous said...

Iam writing from Canada. My Grandma used to make it when we used to visit her in nilgris. being a town girl have never learned to cook , now settled in canada i miss those old days and wanted to desperately know this receipe. having lost both my mom and grandma i had no one to turn to. so this is in deed special, thks a ton

Ragothaman said...

The recipe was easy to follow. I can't believe that I made the healthy and simple Ragi Kali myself!
bahALa dhanyavAdhagalu!