Ragi mudde
 Ragi Mudde | |
| Course | Meal |
|---|---|
| Place of origin | India |
| Region or state | Karnataka , Tamilnadu and Rayalaseema |
| Serving temperature | Hot |
| Main ingredients | Finger millet |
Ragi mudde (Kannada: ರಾಗಿ ಮುದ್ದೆ) also Ragi Sangati (Telugu: రాగి సంగటి) is a wholesome meal in Karnataka and Rayalaseema region in India.[1] It is mainly popular with the rural folk of Karnataka. In Tamil, especially in Western Tamil Nadu it is called Ragi Kali.
Preparation
It is made of ragi (finger millet) flour by pouring the flour (with some amount of salt) into boiling water and mixing the two together to make a soft dough. The dough is then made into tennis-ball sized balls (mudde) or football sized and handball sized and also golf ball sized and served hot. Ragi mudde is usually eaten with sambar. It can also be eaten with curd. Adding boiled rice to the mixture is a variation in the preparation of Ragi Mudde. The speciality of the dish is that is dipped in sambar or saaru and swallowed.
Ragi mudde is a wholesome food and is a storehouse of numerous nutrients.
Ragi flour is used along with rice to make the south indian dish idlee. it is called kanjeevaram idlee made with whole black pepper fresh ginger and salt.
Ragi mudde is consumed with the famous karnataka style Bussaaru and Chicken Curry.
See also
Notes
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