Ragi is mentioned in India by the ancient Sanskrit writers who refer to it as ‘Rajika’.
History says, ragi was first cultivated in Hallur region of Karnataka in the later Iron Age and has remained as one of the staple food choices of Karnataka since then. Ragi is also a widely grown annual plant in the arid areas of Africa and Asia.
Ragi Mudde is a multi nutrients & Mudde means lump or Hittu - i.e. flour a wholesome meal in the state of Karnataka, India. It is mainly popular with the rural folk of Karnataka. It is also known as kali in Tamilnadu & ragi sangati in Andhra.
It is made up of only 2 ingredients Ragi flour & water.
Ragi Mudde is traditionally eaten with saaru (made of greens with sprouted grams or vegetables), but can also be eaten with yogurt or butter milk. . "Ragi Mudde-Bassaru" is a popular combination among the farming communities in Karnataka. Ragi mudde is rich in the same nutrients that are found in Finger millet - namely fibre, Calcium, and Iron.
A tablespoon of Ragi flour is first mixed with water to make a very thin paste and later added to a thick vessel containing water on a stove . As this mixture boils and reaches the brim of the vessel, ragi flour is added which forms a mound on top of boiling water. The flour is allowed to cook in medium flame. Later with the help of a wooden stick , the flour is beaten to a smooth dough like consistency with no lumps. Thus prepared Ragi balls are broke down into smaller balls using fingers and swallowed hot dipping them in saaru, chutney or gojju .
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