Ragi Mudde Recipe – Authentic Finger Millet Dumplings

Last Updated on 2 months by Neha Deshmukh

Ragi Mudde Recipe – Authentic Finger Millet Dumplings

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Ragi Mudde. These little finger millet dumplings are a staple in many South Indian homes, and for good reason. They’re not only incredibly nutritious but also wonderfully comforting. I remember my grandmother making these every monsoon, and the warmth they brought was just unbeatable. Let’s get cooking!

Why You’ll Love This Recipe

Ragi Mudde (also known as Keppay or Mutte) are a powerhouse of nutrients. They’re packed with calcium, iron, and fiber, making them a super healthy addition to your diet. Plus, they’re surprisingly easy to make, even if you’re new to South Indian cuisine. You’ll love the slightly rustic texture and the subtle, earthy flavor.

Ingredients

Here’s what you’ll need to make these delightful dumplings:

• 1 cup Ragi flour (finger millet flour) – about 100g
• 1 cup Urad dal (split black lentils) – about 150g
• 1 cup grated Coconut – about 100g
• 2 Green chillies, finely chopped
• ½ – 1 teaspoon Asafoetida (Hing)
• Salt to taste
• 2 teaspoons Oil
• 1 teaspoon Mustard seeds
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ragi Flour: Benefits and Varieties

Ragi flour is the star of the show. It’s naturally gluten-free and incredibly good for you. You can find it at most Indian grocery stores, or online. There are different varieties of ragi flour – fine and coarse. I prefer a slightly coarse one for a more authentic texture, but fine works just as well.

Urad Dal: Choosing the Right Type

We’re using urad dal, also known as split black lentils. Make sure you’re using the split version (not whole urad dal) for this recipe. It cooks faster and gives the mudde a better binding.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best, if you can get it. It adds a lovely sweetness and aroma. However, desiccated coconut works perfectly well in a pinch. If using desiccated, rehydrate it in a little warm water for about 10 minutes before adding it to the mixture.

Asafoetida (Hing): Regional Variations & Uses

Asafoetida, or hing, adds a unique savory flavor. It’s a little goes a long way! You can find it as a powder or a resin. If using resin, grind it finely before adding it. The amount used can vary depending on your preference and the region you’re from – some people like a stronger hing flavor than others.

The Importance of Fresh Curry Leaves

Don’t underestimate the power of fresh curry leaves! They add a beautiful fragrance and flavor. Dried curry leaves just don’t compare.

Step-By-Step Instructions

Alright, let’s get down to making the Ragi Mudde!

1. First, soak the urad dal in enough water for about 2 hours. This softens it up and makes it easier to grind.
2. Once soaked, drain the urad dal and coarsely grind it along with the green chillies in a mixer. You want a slightly grainy paste, not completely smooth.
3. Now, heat the oil in a kadai (a deep, round-bottomed pan). Add the mustard seeds and let them splutter. Then, add the curry leaves and asafoetida. Fry for a few seconds until fragrant.
4. Add about 2 cups of water to the kadai, along with salt to taste. Bring it to a boil.
5. Add the ground urad dal mixture and the grated coconut to the boiling water. Stir well and let it cook for another 5-7 minutes.
6. Reduce the heat to low and gradually add the ragi flour, stirring constantly to avoid lumps. This is where your arm workout begins! Keep stirring until the mixture thickens into a thick, dough-like consistency. Cook for about a minute.
7. Turn off the heat and let the dough cool slightly. Once it’s cool enough to handle, grease your hands with a little oil and knead the dough until it’s smooth and pliable.
8. Take a small portion of the dough and shape it into a small, cylindrical dumpling using your fingers. Press a slight indentation on top with your thumb.
9. Arrange the dumplings in greased idli plates.
10. Steam for about 10-12 minutes. Let them rest for 2 minutes before carefully removing them from the plates.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Ragi Mudde:

Achieving the Perfect Dough Consistency

The dough should be firm but pliable. If it’s too sticky, add a little more ragi flour. If it’s too dry, add a teaspoon of water at a time.

Steaming for Fluffy Muddes

Make sure your steamer has enough water and is heated properly before adding the idli plates. This ensures even steaming and fluffy muddes.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Ragi Mudde: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden animal products (some brands do).
• Gluten-Free Confirmation: Ragi is naturally gluten-free, making this a fantastic option for those with gluten sensitivities.
• Spice Level Adjustment – Adding More Green Chilies: If you like things spicy, feel free to add more green chilies! My friend, Priya, adds a small piece of ginger along with the chilies for an extra kick.
• Festival Adaptations – Serving During Sankranti/Pongal: These are often made during festivals like Sankranti and Pongal in South India.

Serving Suggestions

Ragi Mudde are best enjoyed hot, with a side of sambar, chutney, or a spicy vegetable curry. They’re also delicious with a dollop of ghee!

Storage Instructions

Leftover Ragi Mudde can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes.

FAQs

Let’s answer some common questions:

What is Ragi Mudde and where does it originate from?

Ragi Mudde are traditional finger millet dumplings popular in Karnataka, Tamil Nadu, and Kerala in South India. They’re a staple food, especially in rural areas.

Can I make Ragi Mudde in advance?

You can make the dough in advance and store it in the refrigerator for a day. However, it’s best to shape and steam them just before serving.

What if I don’t have a steamer? Can I cook these differently?

While steaming is the traditional method, you can also cook them in an idli maker. You could also try boiling them gently in water, but they won’t be as fluffy.

How can I adjust the texture of the Ragi Mudde?

Adjusting the amount of ragi flour will change the texture. More flour = firmer mudde.

What are some traditional accompaniments for Ragi Mudde?

Traditionally, Ragi Mudde are served with sambar, chutney (especially coconut chutney), and a spicy vegetable curry like eggplant curry or potato curry.