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A wholesome and traditional South Indian dish made from finger millet flour and rice. These soft, nutritious balls are a perfect gluten-free accompaniment to spicy curries and sambar, offering a rustic and earthy flavor.
Wash the rice thoroughly. In a heavy-bottomed pot, combine the washed rice and 2.5 cups of water. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes. Cook until the rice is very soft and mushy. Mash it slightly with the back of a spoon to break down the grains.
While the rice is cooking, in a separate bowl, add the ragi flour. Gradually pour in the remaining 1 cup of water, whisking continuously to create a smooth, lump-free slurry.
Pour the ragi slurry into the pot with the mashed, cooked rice. Add the salt. Set the heat to low-medium and start stirring immediately with a sturdy wooden spoon or spatula. Continue to stir vigorously and constantly for 8-10 minutes. The mixture will thicken quickly. Keep cooking until the mixture pulls away from the sides of the pot and forms a single, glossy, non-sticky mass.
Turn off the heat, cover the pot, and let the sankati rest for 5 minutes. Wet your hands with a little water to prevent the mixture from sticking. Divide the hot mixture into 4 equal portions and quickly shape them into smooth, round balls. Serve the Ragi Sankati immediately, topped with a dollop of ghee, alongside a spicy curry or sambar.
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A wholesome and traditional South Indian dish made from finger millet flour and rice. These soft, nutritious balls are a perfect gluten-free accompaniment to spicy curries and sambar, offering a rustic and earthy flavor.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 222.57 calories per serving with 4.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Use brown rice or broken wheat (dalia) instead of white rice for extra fiber. You can skip the ghee for a lower-fat version.
Serve smaller-sized balls with a mild dal, yogurt, or a sprinkle of jaggery powder instead of a spicy curry.
Use leftover cooked rice. Mash it well with a little hot water to soften it before adding the ragi slurry to save on cooking time.