Ragi sangati
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Finger millet flour stirred into cooked rice to make soft balls, the staple of the dry Rayalaseema region, eaten with spicy curries.
Region: Andhra Pradesh (Rayalaseema: Kurnool, Kadapa, Anantapur, Chittoor)Occasion: Everyday lunchTime: 30 minServes: 3Vegan
Ingredients
- 1 cup ragi (finger millet) flour
- ¼ cup rice (or broken rice)
- 3 cups water
- Salt to taste
- 1 tsp oil or ghee (optional)
Method
- Boil the water with salt and add the washed rice. Cook until the rice is very soft.
- Lower the heat. Sprinkle in the ragi flour in a heap over the rice without stirring. Cover and cook for 5 minutes.
- Now stir vigorously with a strong wooden stick or ladle, pressing out any lumps, until it forms a smooth, thick mass.
- Cover and cook on low heat for 3–4 minutes more.
- Wet your hands and shape into balls. Serve with natu kodi pulusu, gongura pachadi or pappu.
History
Ragi grows well on the dry red soils of Rayalaseema and has fed farm families there for centuries.
Significance
Ragi sangati is filling and rich in calcium and fibre. With growing interest in millets, it is now also served in city restaurants.