Our State is known for food wide variety of food. The breakfast, lunch and dinner differs from region to region. For example in parts of North Karnataka we mostly find Rotti as the main meal, and similarly in some of the Southern Districts Ragimudde is famous for dinner or lunch. Grains like millet, wheat, oats and brown rice too are considered good choices from a health point of view with Ragi occupying a special place.
These are the sources of many types of nutrients. And therefore perhaps in India especially every household uses one or the other type of grains. Maize, millet, wheat and rice are mainly used in Karnataka.
Now coming to Ragimudde, it is a small lump of Ragi or slightly larger lump made of Miller flour. Although it looks like a stone, it is very easy to make. However, it is very different from any other types of food. Ragimudde with rich nutrients gives you strength and keeps you healthy.
Ragimudde is bland in taste hence Ragi Ball is served with spicy rasam (known as Saaru or Bassaru in Kannada, made from lentil and vegetable stews). People who savour the mudde, take out a small portion of ragimudde, dip it thoroughly in rasam and then swallow it without chewing for maximum impact. Bassaru is best combination for ragi mudde.
*Millet contains fibrous carbohydrates and contains dietary fibre.
*Ragi is replete with vitamins, minerals and antioxidants.
*Ragi is also protein and fibre.
*Ragi is excellent for diabetes management.