How to make Ragi mudde/Ragi kali/Ragi sankatti

How to make Ragi mudde/Ragi kali/Ragi sankatti

How to make Ragi mudde/Ragi kali/Ragi sankatti

how- to-make-ragimuddeThis Ragi mudde has a bland taste and goes well with sambar and non veg gravies.My mother says that she use to have it with honey when Kali is still warm,made by my grandmother.All of us must incorporate these millet’s in our diet so that both elders and children will lead a healthy life style.After stirring the kali some pressure cook the kali but according to me this step is not needed because in our family this Ragimudde is done only in this way (authentic way). Other methods that are done came into practice only in recent days(after pressure cooker came into use).It is high in calcium than rice or wheat which have become our staple nowadays.olden days millet’s  were their staple diet and they lived a healthy life style.Ragi comes from millet family all varieties of millet’s are equally good.Ragi especially is high in fibre, it prevents bouts of high blood sugar levels and keeps sugar under control.sprouted ragi has vitamin c  which helps in proper absorption of iron in the body.It is called ragi mudde in Karnataka,ragi sankati in Andhra, and ragi Kali in TamilNadu.

ragi-lollipopDuring childhood I had ragi frequently and I have seen my grand mother doing this.Now Am trying to incorporate it into my family in some form. For my son I give him as little lollipops dunk in honey and he eats it without any fuss.High fibre helps in weight reduction and reduces constipation.Like any other food it can be used as our everyday diet as it is easily digestible.Nowadays rice are polished and their nutrition is lost during polishing,but ragi  contains loads of health benefits.This mudde or kali can be had with any sambar ,honey and even buttermilk.The name ragi kali sounds that it may be tough to do ,but it not as tough as it sounds.Now we will see how to make ragi mudde.

How to make Ragi mudde/Ragi kali/Ragi sankatti


  • Ragi flour - 1 cup
  • water - 2 cups
  • salt - minimal salt
  • ghee for smearing optional


  • Take all the ingredients according to measurement.
  • Boil water in a thick bottomed vessel .
  • When it boils add a tsp or more of some flour and salt ,let it boil.
  • When it boils add the flour and leave it as it is.
  • Let it boil for 5 minutes.
  • When water fully coves the flour ,take the vessel out.
  • stir vigorously as shown holding between two legs.
  • Without any lumps,cover with a vessel under low flame for 8-10 minutes and switch off.
  • Scoop out the dough from the vessel and with wet hands make balls.smear with ghee.


Use heavy bottom vessel.
Stirring without lumps is important.
Stir with strong wooden spoon.
Ghee for smearing is optional.

Am linking to "South Indian Cooking" - Event AnnouncementAnu’s healthy kitchen           

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Comments (7)

  1. Annamalai

    very ethnic recipe which reminds me of our ancestors healthy food.You have given nice presentation with explanation which is a added advantage for me to try this recipe for sure.

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