Ragi Sangati | Ragi Mudde | Ragi Kali
Ragi Sangati is essentially Ragi flour and rice boiled in water till it is thick enough to form a ball. It is served with dals, chutneys, or sambar as accompaniment. It is one of the easiest ways of incorporating Ragi into your diet.
Ingredients
- 2/3 Cup Ragi Flour
- 1 tbsp Rice
- 1.75 Cups Water
- Salt to Taste
Instructions
- One a medium flame, boil the water with the rice till the rice is cooked.
- Add salt and mix well.
- Lower the flame.
- Add ragi flour and mix well.
- Continue to cook on low heat while stirring till the dough comes together as a ball.
- Turn off the heat and let it cool for 2-3 minutes.
- Wet your hand using cold water.
- Quickly divide the Ragi Sangati dough into 4 parts.
- Roll each part of Ragi Sangati into a ball.
To Serve the Ragi Sangati
- Make a small indent in the Ragi Sangati mudda.
- Add some ghee into the indent.
- Serve with any dal or chutney. I ate this with Tomato Pappu and Beerakaya Pachadi.
Notes
I used a short-cut. I used steamed rice that I had and used just 1.25 cups of water. This worked beautifully.
To make Ragi Mudde or Ragi Kali, omit the rice and use just 1.25 cups of water.