Ragi Sangati Recipe
About Ragi Sangati Recipe:
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.
- 4 Ingredients
Ingredients for Ragi Sangati Recipe
- 400 milliliter Water
- As required Salt
- 200 gram Rice
- 100 gram Ragi Flour
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Ragi Sangati Recipe
Soak the rice for 1 hour. Heat 400ml water in a pan
Add the soaked rice and salt. Add the ragi flour and mix well.
Let it cool. Make round balls the size of a small plate.
Go best with chicken curry.
Firstly, always use a heavy-bottomed pot to prepare and steam the millet balls. Otherwise, the finger millet may stick to the bottom.
Also, always use a sturdy spatula or wooden stick to beat the ragi flour. Even a wood-based rolling pin can be used to beat the dough.
Also, use ghee instead of oil as it aids ragi flour to digest.