 | |
| Alternative names | Ragi Sangati, Ragi kali |
|---|---|
| Course | Lunch or Dinner |
| Place of origin | India |
| Region or state | Karnataka, Andhra & Telangana, Tamilnadu |
| Serving temperature | Hot |
| Main ingredients | Finger millet |
| Variations | Akki Tari mudde (coarse rice flour), Jorwar millet mudde |
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough' is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region).[1] In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali. Ragi mudde is the main food in Kolar, Mandya, Hassan, Mysore, Tumkur, Bengaluru Rural, Ramanagar 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.[2]
- ^ "Ragi Sangati". The Hindu. 21 June 2008. ISSN 0971-751X. Retrieved 25 March 2016.
- ^ Bisht, Brijmohan (6 March 2013). "Baadi Recipe - How to make Baadi - Famous Garhwali Dish Badi Ingredients". www.euttaranchal.com.