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.

Ragi Sangati | Sankati
Ragi Sankati (Sangati)

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 | Finger Millet Flour and Rice Balls as made in Andhra Pradesh and Telangana

Ragi Sankati | Ragi Sangati: Finger Millet and Rice Balls from Andhra Pradesh

Ragi Sankati (also pronounced Sangati) is Andhra's version of Karnataka's Ragi Mudde. This dish is made by adding finger millet flour to rice as it is cooking and then shaping the cooked mix into balls. It is served with a dal or a pulusu.
Cook Time 15 mins
Course Dinner, Lunch
Cuisine Andhra Pradesh, Indian Food, Telangana
Servings 2 People

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

Do use starchy rice as much as possible. New rice (not aged very long) works well. 
Keyword Ragi Mudde, Ragi Sangati, Ragi Sankati, Vegan, Vegetarian
Andhra Ragi Sankati

How to Make Ragi Sankati from Andhra Pradesh

  1. In a heavy bottomed vessel, over medium heat, bring 1 cup water to a gentle simmer.
  2. While the water is coming to a boil, wash 1/4 cup rice well and add it to the simmering water.
  3. On medium heat, cook till the rice is just done. 
  4. 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.

  5. 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.

  6. Turn off the heat.
  7. Cover and let the mix cool for 5 mins.
  8. After 5 minutes, transfer the mix to a plate.
  9. Moisten your fingers and divide the hot mix into 2 or 3 portions.
  10. 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.

  11. Serve the warm Ragi Sankati with Mukkala Pulusu (Andhra Mixed Vegetable Stew) or Palakura Pappu (Andhra Palak Dal).
 
Ragi Sangati | Nachni and Rice Balls from Andhra Pradesh and Telangana
Ragi Sangati | Nachni and Rice Balls from Andhra Pradesh and Telangana

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