Comments on: Ragi Mudda (Ragi Sankati)

by: Mutyala Rao

Mon, 06 Feb 2012 14:18:05 +0000

Thanks for sharing this gem! True that we need to protect our heritage recipes which though old in fashion are rich in nutrients.

by: Mahesh H

Fri, 03 Sep 2010 17:37:13 +0000

Hi Indra,
First of all let the say thanks for this article, i read the comments of many people saying they are not getting in different so why can’t we create awareness of ragi.. in other countries and help many diabetics patients …..can you please comment u r opinion to mahesha185@gmail.com

by: gauri

Sun, 04 Jul 2010 05:20:00 +0000

thanks for the recipe , specially the proportion of raagi & rice and the presentation. I tried this recipe with sambhar and dippied raagi balls, it wass great , my daughter loved it

Thanks

by: Siddharth

Wed, 10 Feb 2010 17:00:54 +0000

I remember my mom used to mix Ragi powder in milk and give me, when I used to live in Bangalore in my early years. I used to find it heavenly!

Then we moved to Ahmedabad, and ragi was lost forever - I would keep pleading mom to get me ragi milk, but it was simply not available!

Now, more than 15 years later, I have shifted to Hyderabad. Suddenly came across this stuff called “ragi sankati” at a restaurant! Knew nothing about it other than the word ‘ragi’. Confirmed with the waiter if it was vegetarian, and ordered it.

I’m hooked to it now!!!

by: jai gopal

Mon, 21 Dec 2009 06:59:03 +0000

In recent past only we are making this ragi mudda. It is delicious with anything right from chutneys to buttermilk. Best food. Nice to see some articles and comments on this food.

Keep posted.

by: Dileep Tallam

Tue, 14 Jul 2009 10:10:01 +0000

Hai Indira.
Actually, as I mentioned we reduce the fame and then add the raagi flour while continuously mashing with a wooden masher and by this method there would be no lumps formation. This is how we cook.

After reading your blog, I tried your way and finally there were so many lumps. next time we tried with our old method and there were no lumps. So, I wanted to give this tip.

Please let me know once u try to make it in our way.

Best regards,
Dileep Tallam

by: Dileep Tallam

Sun, 12 Jul 2009 09:33:03 +0000

Hai Indira.
We r from Rayala Seema in AP. Me and my wife liked ur website very much. I’m very much intrested in cooking and keep trying many variations of recipes.

Raagi Mudda is one of my favuorites and we have Ulli Poola curry, Anapa Kayala pulusu, Sambar, Groundnut chutney etc etc with this Raagi Mudda.

I want to give a small tip in cooking this Raagi Mudda. You said:
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When the rice is soft, add - just pour or dump ragi flour into the pot. Donot stir now, this is the way folks back at home cook. Cover and put this mixture on medium heat for few minutes until the steam lifts the plate covering the pan. Remove the cover. Using a wooden masher or whisk, stir the ragi-rice mixure vigorously and thoroughly until you see no lumps.
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Instead of dumping the raagi flour, we have to reduce the falme to the minimum and then slowly add th raagi flour, while continuously stirring it with the wooden masher and then let it boil for some time after mashing it to no lumps. Then add water and ghee. This way u dont get lumps. This is how we make it.

Try it and let me know.

Best regards,
Dileep Tallam

It’s good to read a comment from fellow Rayalaseema vaasi. Thanks for the tip, Dileep. I will try it like that for my next try.
-Indira

by: Magesh

Sat, 23 May 2009 13:17:05 +0000

Excellent!!This gave me nostalgic memories of my bangalore days!!
cheo!

Thanks..

by: karthik

Mon, 11 May 2009 09:31:13 +0000

awesome… i’m from bangalore and even we make mudda everyday at home and yeah even we add rice.,,,i think it makes it more soft…. i was searching for its nutritional value and i found this blog…. thanks
a small tip which i got from my granny, try to eat mudda at afternoon cos it takes little more time to digest…..

by: k. rani

Fri, 17 Apr 2009 13:21:02 +0000

Wonderful food - It reminds me my childhood. I am using Ragi as a drink from my chindhood. Take 2 Table Spoons of Ragi floor and add to a glass of water mix with hand and see that it will be mixed thoroughly with the water and keep that on low fire and stir often . After it is cooked add milk, sugar and elachi. A wonderful summer drink is ready. (Optional - you can add some quantity of barely (cooked) to the drink)