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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.
Wash the rice thoroughly. 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.
Reduce the heat to the lowest setting. 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.
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.
Turn off the heat and let the mixture cool just enough to handle. 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.
Place the hot Ragi Sangati on a plate. Serve immediately with a spicy curry like Natu Kodi Pulusu (country chicken curry), mutton curry, or a simple vegetable gravy.
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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.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 395.69 calories per serving with 9.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Omit the optional ghee for shaping the balls. Use a little water or a neutral oil on your hands instead.
Replace white rice with brown rice or broken wheat (dalia) for extra fiber. This will require more water and a longer cooking time.
Serve smaller, bite-sized balls of sangati with a dollop of ghee and a mild, lentil-based dal instead of a spicy curry.
Use leftover cooked rice. Simply mash it well with some hot water to achieve a mushy consistency before proceeding to add the ragi flour.