Ragi mudde |
|
| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Karnataka and Rayalaseema |
| Dish details | |
| Course served | Meal |
| Serving temperature | Hot |
| Main ingredient(s) | 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.
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) 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.
This food is also good for diabetic patients and most doctors recommend this. 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.