Ragi mudde
{{Short description|Indian dish}}
{{Use dmy dates|date=September 2019}}
{{Use Indian English|date=September 2019}}
{{Infobox prepared food
| name = Ragi mudde
| image = RAGI MUDDE.JPG
| caption =
| alternate_name = Ragi sangati, ragi kali
| country = India
| region = Karnataka, Andhra and Telangana, Tamil Nadu
| course = Lunch or dinner
| served = Hot
| main_ingredient = Finger millet
| variations = Akki tari mudde (coarse rice flour), jorwar millet mudde
| calories =
| other =
}}
File:Mandya style of non-veg food.jpg
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either {{Transl|kn|mudde}} or {{Transl|kn|hittu}} which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region).{{Cite news|url=http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/article1419117.ece|title=Ragi Sangati|date=2008-06-21|newspaper=The Hindu|language=en-IN|issn=0971-751X|access-date=2016-03-25}} In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali. {{Transl|kn|Ragi mudde}} is the main food in Mysore, Mandya, Ramanagara, Chamarajanagara ,Hassan , Tumkur, Bengaluru
Rural districts in Karnataka and Rayalaseema Region in Andhra Pradesh. A similar variation known as dhindo is also eaten in Northeast India, Nepal and Bhutan. In Uttarakhand and Himachal Pradesh in northern India, a similar variation is known as baadi and baari respectively.{{cite web |last1=Bisht |first1=Brijmohan |title=Baadi Recipe - How to make Baadi - Famous Garhwali Dish Badi Ingredients |url=https://www.euttaranchal.com/culture/baadi.php |website=www.euttaranchal.com |date=6 March 2013}}
Preparation
{{Transl|kn|Ragi mudde}}{{Cite web |last=Amit |first=Dassana |date=2021-08-25 |title=Ragi Mudde (Healthy Finger Millet Balls) |url=https://www.vegrecipesofindia.com/ragi-mudde/ |access-date=2023-12-28 |website=Dassana's Veg Recipes |language=en-US}} has only two ingredients: {{Transl|kn|ragi}} (finger millet) flour, and water. A tablespoon of Ragi flour is first mixed with water to make a very thin paste and later added to a thick-bottomed vessel containing water on a stove top. As this mixture boils and reaches the brim of the vessel, {{Transl|kn|ragi}} flour is added, which forms a mound on top of boiling water. Once the {{Transl|kn|ragi}} flour is added, it requires immediate mixing (to avoid lumps) with the help of a wooden stick ({{langx|kn|ಮುದ್ದೆ ಕೋಲು}}: {{Transl|kn|mudde kolu}}/{{langx|kn|ಹಿಟ್ಟಿನ ದೊಣ್ಣೆ}}: {{Transl|kn|hiTTin doNNe}}); the flour is beaten to a smooth dough-like consistency with no lumps. Then it is allowed to cook on medium-high flame. This hot dough is then rested on low heat before being rounded on a wooden board into tennis-ball-sized balls with wet hands. Thus prepared {{Transl|kn|ragi}} balls are broken down into smaller balls using fingers and dipped into saaru ({{langx|kn|ಸಾರು}})/hesru ({{langx|kn|ಹೆಸ್ರು}}), chutney or gojju. {{Transl|kn|Ragi}} is not supposed to be chewed.
{{Transl|kn|Mudde}}, by itself, does not have a strong taste. {{Transl|kn|Ragi mudde}} is traditionally eaten with {{Transl|kn|saaru}} (made of greens with sprouted grams [whole pulses], meat or vegetables), but can also be eaten with yogurt or buttermilk. The {{Transl|kn|saaru}} is often flavoured by mixing a dash of spicy, freshly ground green-chilli paste ({{langx|kn|ಖಾರ}}, {{Transl|kn|khaara}}), in one's plate according to taste. {{Transl|kn|Ragi mudde-bassaru}} is a popular combination among the farming communities in Karnataka. {{Transl|kn|Bassaru}} is made from the decanted water that remains after an assortment of pulses are steamed, usually along with a couple of pods of garlic. This water takes up the earthy flavour of the pulses to nicely complement the earthy flavour of the {{Transl|kn|mudde}} itself. Onions, red chillies, and some garlic are browned and then ground into a paste along with grated coconut. This is added to the water, and the mixture is finally seasoned with oggarane.{{cite web|url=http://padmasrecipes.blogspot.in/2008/12/bassaru-greens-curry.html|title=Padma's Recipes: BASSARU( GREENS CURRY)|accessdate=3 September 2014}} The steamed pulses themselves are often used to prepare a dry side salad known as {{Transl|kn|palya}} ({{langx|kn|ಪಲ್ಯ}}).
There are numerous variations of {{Transl|kn|bassaru}}, which each yield a differently named (usually, eponymous with the major ingredient) {{Transl|kn|saaru}}. {{Transl|kn|Bassaru}} is itself a portmanteau of {{Transl|kn|bas(tira)}} ({{langx|kn|ಬಸ್ತಿರ}}) ('steamed') and {{Transl|kn|saaru}}. {{Lang|kn|Uppesru}} ({{langx|kn|ಉಪ್ಪೆಸ್ರು}})/{{Transl|kn|uppsaaru}} ({{langx|kn|ಉಪ್ಪ್ಸಾರು}}) is another common accompaniment to {{Transl|kn|mudde}}. This is often simply a stew comprising steamed horsegram, as well as the water used to steam it, with added salt. Sometimes, hyacinth beans ({{langx|kn|ಅವರೇಕಾಳು}} {{Transl|kn|avarekaaLu}}) replace the horsegram. The horsegram version is also known as {{Transl|kn|hurLi saaru}} ({{langx|kn|ಹುರಳಿ ಸಾರು}}).
{{Transl|kn|Ragi mudde}} is rich in the same nutrients that are found in finger millet, namely fibre, calcium, and iron.
Eaten with
{{Transl|kn|Ragi mudde}} is consumed with the famous Karnataka-style upsaaru [Also known as "Sappneeru", a postmanteau of sappe meaning bland and neeru meaning water], bassaaru or {{Transl|kn|nati koli saaru}} (chicken curry) or {{Transl|kn|menthyada gojju}} (sweet and sour dish made of fenugreek and tamarind). In most of southern Karnataka/old Mysore it is eaten almost daily. Many luxury hotels serve {{Transl|kn|ragi mudde}} on special occasions. In the Rayalaseema region of Andhra Pradesh, it is eaten with pappu and chatnee. {{Transl|kn|Ragi sankati}} is also a main food in Anantapur district. It is served in almost all hotels in Anantapur district.