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A traditional Karnataka style steamed finger millet dumpling. Served with sambhar or curry for a filling meal

Ragi Mudde / Ragi Sankati / Steamed Finger Millet Dumplings

Kalyani
A traditional Karnataka style steamed finger millet dumplings. Served with sambhar or curry for a filling meal
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Main Course
Cuisine Karnataka Cuisine
Servings 2 servings
Calories 303 kcal

Equipment

  • Thick Bottomed Pan I used heavy duty Nonstick
  • Wooden ladle sub with silicone spatula
  • Measuring cups

Ingredients
  

  • 1 cup Finger millet flour Ragi flour - 1 cup
  • 2 cups water
  • 1/4 tsp salt
  • 1 TBSP Ghee sub with oil for a vegan version

To make a slurry

  • 1 TBSP Finger millet flour
  • 1/4 cup water room temperature

Instructions
 

  • First sieve the flour well twice over
  • Make a slurry of the 1 TBSP ragi in the 1/4 cup water to a smooth slurry without any lumps
  • In a deep bottomed pan, boil 2 cups of water with salt and 1/2 tsp of ghee or oil.
  • When it comes to rolling boil, pour the slurry into the water and keep stirring this for 1-2 mins till it slightly froths
  • Let the mixture boil
  • Now add the dry flour in batches - do NOT MIX for 3-4 mins
  • Let it cook without a lid in the steam generated by the bubbling slurry + water
  • After 3 mins, with a wooden ladle, lower the heat and briskly mix the dumpling dough well to prevent lumps
  • Depending on the quality of the flour and freshness, you may need 4-5 tsp of additional HOT water to bring the dough without any dry streaks
  • Do NOT add cold water at this stage else the dumpling dough will harden
  • At this stage, turn the heat to medium, and let the dumpling dough cook for 3-4 mins
  • Sprinkle 1-2 tsp of water at this stage ONLY if you feel it is drying out
  • To test if done, wet your hands and touch the dough in the pan - the mass should not stick to your fingers
  • Once done, switch off the heat and let it rest for 2-3 mins till you can handle the hot dough
  • Transfer to a lightly greased oil plate or a chapati rolling board.
  • Knead well with damp hands for 1-2 minutes
  • Pinch out medium sweet lime sized dumplings and serve HOT with ghee (skip for vegan) and a curry
  • Here it is served with avarekaalu huli (field beans / hyacinth beans) gravy

Notes

6 handy tips to make soft and Lump free Ragi Mudde effortlessly
  1. Sieve the flour always, bring all ingredients to room temperature if using the flour from a refrigerator 
  2. Keep extra boiling water handy to adjust the ratio of water
  3. Freshly milled flour takes up slightly less whereas older flours may require more water 
  4. Once the slurry boils, add the dry flour in batches
  5. You may add 1 tsp oil to the boiling water before adding the slurry to keep it extra soft and moist - this totally optional though
  6. Once the dry flour is added, do not mix at once. Follow the steps indicated in the recipe for best results  

Nutrition

Calories: 303kcalCarbohydrates: 47gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 19mgSodium: 307mgPotassium: 143mgFiber: 2gSugar: 1gCalcium: 17mgIron: 3mg
Keyword Finger Millet, Healthy Millets, Millet Recipes, Mudde, Ragi, Ragi Dumplings, Ragi Mudde
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