Finger Millet Breakfast: Karnataka's Ragi Mudde For A Nutritious Start To The Day

South Indian breakfast offers a blend of delightful dishes that can make your meal an absolute delight. For someone who loves savouring dishes that are packed with nutrition and protein, this breakfast dish is a perfect match for you. Ragi mudde- a millet-based breakfast option is not only hassle-free but delicious to savour with curries as well.Hailing straight from the heart of Karnataka, this finger millet breakfast is perfect for a nutritious start to the day. Since ragi is loaded with immense health benefits, from maintaining blood sugar levels to improving heart health, this is considered a great addition to the diet.Ragi Mudde is believed to be a staple meal in central Karnataka. Also referred to as ragi sangati or kali, this wholesome meal is prepared with mainly two ingredients ragi flour and water.Also Read: Since weight watchers and food enthusiasts have been making a slight shift in their breakfast menu by adding the ‘poor man’s food’ aka millet into the diet, it is important to explore a variety of recipe options loaded with the goodness of millet to make the most of the meal. Give ragi mudde recipe a try to kickstart your day on a perfect note.

Ragi Mudde Recipe

Prepared with a blend of simple ingredients, follow these easy steps and enjoy your breakfast. Ingredients

• 1 cup ragi flour
• 2 cups water
• 1 ½ tsp ghee
• 1/3 tsp salt

For slurry

• 1 tbsp ragi flour
• 3 tbsp water

Also Read: MethodStep 1: Start by mixing ragi flour with 3 tbsp of water in a mixing bowl. The mixture should be free from lumps. Set this aside. Next, in a heavy-bottomed pan, add 2 cups of water.Step 2: Add ghee and salt into the boiling water and stir the ragi mixture with the help of a spoon. Allow the mixture to come to a boil again and once the mixture starts thickening and bubbling, lower the flame.Step 3: Add flour to the mixture and mix with a wooden spatula. Continue to mix until the lumps disappear. Cook covered for 5 minutes and remove from the flame. Allow the mixture to steam in the residual heat for 5-7 minutes.Step 4: The perfectly cooked ragi mudde should be non-sticky when you touch it with your fingers. Transfer the dough to the plate and grease your fingers with ghee. Knead the dough for 30-40 seconds and divide the mixture into 2-3 portions. Step 5: Roll the dough into small balls and serve hot ragi mudde with a lentil curry or gravy. Enjoy!