Ragi Sankati (also pronounced Ragi Sangati) is Andhra’s version of Karnataka’s Ragi Mudde. It is essentially rice and ragi flour cooked together and shaped into a ball. It is eaten as a substitute for rice, especially in summers.
Of all the millets, I like Ragi the best. In summer, I normally have Ragi Ambli | Ambali | Ragi Malt with Buttermilk as breakfast at least 3 times a week and recently have started having Ragi Sankati for lunch. I have been eating ragi regularly for years now and have found that it helps keep my iron and calcium levels balanced.
Ragi is a very revered millet down south and in fact has an entire kriti (song) devoted to it. Ragi Tandira by Purandara Dasa extols the virtues of finger millet. Do read the lyrics of this beautiful composition.
Ragi Sankati | Ragi Sangati: Finger Millet and Rice Balls from Andhra Pradesh
Ingredients
- 1/4 Cup Rice (~60 gms) See Notes.
- 1/2 Cup Ragi Flour, Finger Millet Flour, Nachni Atta (~60 gms)
- 1 Cup Water
- Salt to Taste (Optional)
Instructions
- Bring 1 cup water to a gentle simmer.
- Add 1/4 cup washed rice to it and let the rice cook till just done.
- Turn the heat down to low, and add salt and rai flour to the cooked rice.
- Mix well and let the mix cook till it comes together as a ball when mixed.
- Turn off the heat.
- Cover and let the mix cool for 5 mins.
- Transfer the mix to a plate.
- Using wet fingers divide into 2 or 3 portions.
- Shape each portion into a ball immediately. The mix will be hot so be careful and keep your fingers moistened.
- Serve Ragi Sankati with Mukkala Pulusu (Andhra Mixed Vegetable Stew) or Palakura Pappu (Andhra Palak Dal).
Notes
How to Make Ragi Sankati from Andhra Pradesh
- In a heavy bottomed vessel, over medium heat, bring 1 cup water to a gentle simmer.
- While the water is coming to a boil, wash 1/4 cup rice well and add it to the simmering water.
- On medium heat, cook till the rice is just done.
- Now turn the heat down to low, and add salt and finger millet flour to the cooked rice. At this stage there will still be quite some water left. If you have very little water in the rice, add some more because the ragi flour will need to cook.
- Mix well and let the mix cook till it comes together as a ball when mixed. Keep mixing because otherwise the ragi flour will not be well-incorporated, and the mix may stick to the base of the vessel and char.
- Turn off the heat.
- Cover and let the mix cool for 5 mins.
- After 5 minutes, transfer the mix to a plate.
- Moisten your fingers and divide the hot mix into 2 or 3 portions.
- Quickly and using wet fingers, shape each portion into a ball immediately. The mix will be hot so be careful and keep your fingers moistened.
- Serve the warm Ragi Sankati with Mukkala Pulusu (Andhra Mixed Vegetable Stew) or Palakura Pappu (Andhra Palak Dal).
Very nice
Thank you!
Excellent………very nicely explained and demonstrated through pictures.
Thank you!
Good