Ragi Sankati, also known as Ragi Mudda, is a traditional and nutritious Andhra Pradesh dish made from ragi flour (finger millet flour). It’s a wholesome meal primarily consumed in South India.
Ragi Sankati is typically served with various spicy gravies or curries, making it a fulfilling and healthy choice for a meal.
Ingredients: For ragi sankati recipe:
- 1 cup ragi flour (finger millet flour)
- 3 cups water
- A pinch of salt
Instructions: How to make ragi sankati recipe at home:
1. Boiling Water:
In a deep, heavy-bottomed saucepan or a kadai, bring 3 cups of water to a rolling boil.
2. Mixing Ragi Flour:
In a separate bowl, take 1 cup of ragi flour. Gradually add 1 cup of room temperature water to the ragi flour and mix it well without any lumps.
This mixture is called “ragi ganji” or ragi paste.
3. Cooking Ragi Paste:
Pour the ragi paste into the boiling water while stirring continuously to avoid any lumps.
Keep stirring to ensure the ragi mixture is well blended with the boiling water.
4. Cooking Sankati:
Reduce the heat to low and continue stirring the mixture.
Add a pinch of salt for taste. The ragi mixture will thicken gradually.
5. Forming Sankati Balls:
Once the ragi mixture reaches a thick, dough-like consistency and starts pulling away from the sides of the pan, turn off the heat.
Wet your palms with water to prevent sticking, take a portion of the hot ragi mixture, and shape it into round balls or muddas (sankatis).
This step requires some practice as the mixture will be hot.
6. Serving:
Ragi Sankati is traditionally served hot. It’s usually paired with spicy gravies like chicken curry, mutton curry, or any preferred spicy side dish.
Ragi Sankati, due to its high nutritional content, including calcium, iron, and fiber, is a wholesome and healthy meal option. Enjoy this traditional South Indian dish that offers both taste and health benefits.
Cooking Time:
Approximately 30-40 minutes
Spread Your Love
