Ragi Sangati
A wholesome and traditional Andhra staple, these soft, earthy balls are made from finger millet flour and rice. Ragi Sangati is incredibly nutritious and pairs perfectly with spicy curries for a satisfying, rustic meal.
For 4 servings
5 steps. 25 minutes total.
- 1
Wash the rice thoroughly
- a.In a heavy-bottomed pot, combine the rice, 4 cups of water, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the rice is very soft and mushy. Mash the cooked rice well with the back of a sturdy ladle until it forms a paste-like consistency.
- 2
Reduce the heat to the lowest setting
- a.Add the ragi flour all at once on top of the mashed rice, but do not mix it in yet. Cover the pot and let the flour steam for 2-3 minutes to cook it properly.
- 3
Step 3
- a.Using a sturdy wooden spoon or a traditional sangati stick (katta), vigorously and continuously mix the ragi flour into the rice. Press the mixture against the sides of the pot to break any lumps. Continue mixing for 4-5 minutes until you have a smooth, thick, and lump-free dough.
- 4
Turn off the heat and let the mixture cool just enough to handle
- a.Dip your hands in cool water or grease them with a little ghee to prevent sticking. Take a large portion of the hot mixture and quickly shape it into a smooth, round ball.
- 5
Place the hot Ragi Sangati on a plate
- a.Serve immediately with a spicy curry like Natu Kodi Pulusu (country chicken curry), mutton curry, or a simple vegetable gravy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan to prevent the mixture from scorching at the bottom.
- 2Vigorous and quick mixing is the key to a lump-free and smooth sangati.
- 3Shape the balls while the mixture is still hot, as it becomes difficult to shape once it cools down.
- 4The ratio of rice to ragi flour can be adjusted. For a softer texture, use a bit more rice; for a denser, healthier version, use more ragi.
- 5Serve with a dollop of ghee on top of the hot sangati for added flavor.
Adapt it for your goals.
Vegan
Omit the optional ghee for shaping the balls. Use a little water or a neutral oil on your hands instead.
healthyHealthy
Replace white rice with brown rice or broken wheat (dalia) for extra fiber. This will require more water and a longer cooking time.
kid friendlyKid friendly
Serve smaller, bite-sized balls of sangati with a dollop of ghee and a mild, lentil-based dal instead of a spicy curry.
quickQuick
Use leftover cooked rice. Simply mash it well with some hot water to achieve a mushy consistency before proceeding to add the ragi flour.