By Nmami Agarwal
Ragi Mudde is staple food in many Karnataka households. It is made by cooking ragi flour with water and salt. Ragi mudde is light and filling meal and it is also beneficial for diabetic patients. Rasam and green sabzi will compliment it well. It is generally made in lunch or dinner.
Ragi is a gluten free whole grain. It is rich in iron, fiber, calcium and methionine. It has good carbs, amino acids and Vitamin D. Ragi helps people struggling with losing weight by shedding extra carbs. If you are vegetarian you should jump on ragi in order to get your protein.
Course: Lunch / Dinner
Calories : 162 Kcal
Fats: 6 gm
Proteins: 2.7 gm
Carbs: 22.3 gm
- 30 gm Ragi flour
- 1 cup water
- Salt (as needed)
- 10 gm shredded coconut (lightly roasted)
- Pepper (as taste)
- ½ tsp olive oil
- Add 1 tablespoon ragi and water in a thick based pot.
- Add salt in the mixture and mix it well
- Add olive oil and put in on stove for boiling.
- Put it on low heat and add the rest of ragi flour. Add pepper
- Stir the mixture for 3 minutes; it will start becoming glistening balls.
- Keep it for 5 minutes after turning it off. Sprinkle with roasted shredded coconut.
- Start making balls of cooked ragi dough with help of water.
- Ragi mudde is now ready to be served with green sabzi , rasam or peanut chutney.
Over to you
Ragi Mudde is commonly made in Karnataka, the dough is recommended to be cooked in olive oil due to its health benefits. Ragi is great for diabetic patients and also helps in weight loss due its property of losing carbs and high fiber properties.
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