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.
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.