Finger Millet Mudde, also known as Ragi Mudde, is a staple dish in Karnataka and parts of South India. Made using just ragi flour and water, this dish is highly nutritious, rich in calcium, and extremely filling.

Mudde is known for its soft, dough-like texture and is typically shaped into round balls and consumed with sambar, dal, or spicy curries like brinjal curry. It is especially valued for its ability to provide sustained energy and support digestive health.

This simple yet powerful dish is a great addition to millet-based diets and is ideal for both rural and modern healthy lifestyles.

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Ingredients

• Finger millet flour – 2 cups
• Water – 1 cup
• Salt – to taste

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Preparation Method

1. In a small bowl, mix 2 teaspoons of finger millet flour with a little water to form a smooth slurry.
2. In a thick-bottomed or aluminium vessel, bring water to a boil and add salt.
3. Add the prepared slurry to the boiling water and stir continuously.
4. Add the remaining finger millet flour gradually, mixing well to avoid lumps.
5. Reduce the flame and cook for 3–4 minutes, stirring continuously until the mixture thickens.
6. Turn off the flame and allow it to cool slightly.
7. Wet your hands, take a portion of the dough, and shape it into a smooth round ball (mudde) by rolling it between your palms.
8. Repeat for remaining dough.

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Serving Suggestions

• Serve hot with sambar or dal
• Pairs well with brinjal curry or spicy gravies
• Traditionally eaten by dipping into curry without chewing

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Call to Action

Prepare this traditional dish using premium-quality finger millet flour.
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