Ragi sangati is a healthy, wholesome filling meal from the cuisines of Karnataka and the Rayalaseema region of Andhra Pradesh. One of the popular food in rural areas of Karnataka and Tamil Nadu is usually eaten and served with saru or basaru. It is probably one of the hygienic foods full of multi nutrients, and hence it is commonly consumed by farmers. The ragi sangati is usually consumed with thin rasam known as basaru or uppasaru, traditionally prepared with bunches of fresh leafy vegetables and prescribed water, which remains after steaming the lentils. Do you know this ragi sangati significantly reduce body heat? It tastes good with saru (rasam) or palya (curry); however, any coconut-based sambar should go well with this recipe. Furthermore, here are some essential tips and tricks for the ragi sangati recipe.
