andhraMediumvegetariangluten freenut freesoy free
Ragi Sankati
POPULARITY
0.0/5
TASTE SCORE
6/10
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.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
223
223
CALORIES · 1 PIECE
Protein5g · 9%
Carbs40g · 72%
Fat5g · 20%
Fiber1g
Sodium441mg
Potassium82mg
Phosphorus85mg
INSTRUCTIONS
4 steps. 25 minutes total.
4 STEPS
- 1
Wash the rice thoroughly
- a.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.
- 2
While the rice is cooking, in a separate bowl, add the ragi flour
- a.Gradually pour in the remaining 1 cup of water, whisking continuously to create a smooth, lump-free slurry.
- 3
Pour the ragi slurry into the pot with the mashed, cooked rice
- a.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.
- 4
Turn off the heat, cover the pot, and let the sankati rest for 5 minutes
- a.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.
PRO TIPS
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 pot to prevent the sankati from scorching at the bottom.
- 2Constant and vigorous stirring is essential to prevent lumps and ensure a smooth texture.
- 3Ensure the rice is overcooked and mushy before adding the ragi slurry for the best results.
- 4Always wet your hands before shaping the balls, as the dough is very sticky when hot.
- 5Ragi Sankati is best enjoyed hot and fresh, as it can become firm once it cools down.
RECIPE VARIATIONS
Adapt it for your goals.
healthy
Healthy
Use brown rice or broken wheat (dalia) instead of white rice for extra fiber. You can skip the ghee for a lower-fat version.
kid friendlyKid friendly
Serve smaller-sized balls with a mild dal, yogurt, or a sprinkle of jaggery powder instead of a spicy curry.
quickQuick
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.
PAIRS WELL WITH