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ragi mudde hasi paladya | vegan

ragi mudde hasi paladya – easy to make vegan recipe
Ragi Mudde, also known as finger millet balls, is a gluten-free, nutrient-dense staple prepared by cooking ragi flour with water to form a dense, dough-like consistency. Its high nutritional value and low glycemic index make it an excellent choice for those seeking healthy alternatives in their diet.

Hasi Paladya, on the other hand, is a delicious accompaniment to Ragi Mudde. It is a flavorful peanut- yogurt based curry with a delicate blend of aromatic spices. Since we are vegans we have used peanut curd/yogurt in this recipe . Hasi paladya is a gluten-free dish that not only tantalizes the taste buds but also caters to various dietary preferences.

These two dishes are not only tasty but also offer their health benefits.

Almond/Badami curd/yogurt
soya yogurt
Peanut curd


For ragi mudde:

  • 1 cup ragi hittu / finger millet flour
  • 3/4 tsp salt or salt to taste
  • 2.5 cup water

For hasi paladya:

  • generous amount of coriander leaves(wash and keep it ready)
  • ~2 green chilies(according to your preference)
  • 1 tbsp hurigadale / chutney dal / fried gram dal
  • 1/4 tsp mustard seeds
  • 1/2 cup grated coconut
  • 1/2 tsp rock salt or salt to taste
  • 1/4 cup curd /yogurt (dairy or non dairy yogurt )
  • 1 cup water

For seasoning:

  • 1 tsp cooking oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp jeera/cumin seeds


Ragi mudde:

  1. Boil the water along with salt and 1 tsp of oil in a big, thick bottom pan
  2. Add flour, let it boil for 5 minutes
  3. After 5 minutes – turn off the heat, transfer some of the water to a cup,
  4. Then mix it with a wooden mudde stick or with the back of the ladle without any lumps,
  5. Then add the reserved water, mix it well.
  6. keep this back on the stove on low heat, cover it and let it cook for 5 minutes, then turn off the heat.
  7. mix it again.

To serve:

  1. keep a bowl of water, dip the ladle and hand, then take a ladle full of mudde, make the bal as shown and serve.
  2. Follow the above procedure to make more!
  3. Grind coriander leaves, green chilies,hurigadale, mustard seeds, coconut, and salt , without adding water first.
  4. Then add water and grind it to fine consistency
  5. add some water to the mixer jar, and add that as well.
  6. Then add the curd/yogurt. Mix it well
  7. consistency should be like this, add enough water to get this consistency

For seasoning:

  1. heat a tsp of oil in a ladle, once hot add mustard seeds,
  2. after it pops, add 1/2 tsp jeera/cumin seeds. after it sizzles turn off the heat
  3. and add this seasoning to the hasi paladya, mix well and eat with ragi mudde.