Ragi Sankati

Ragi Sankati 

Ragi Sankati is a traditional dish that has been made and enjoyed by generations of people.

My mom introduced this healthy dish to me and I promise I really enjoyed eating it. Anyways I wouldn't boast of its taste when eaten as it is. It becomes delicious only when brilliant combinations of side dishes are made for it.

Kaaram (spice powder) is a simple side dish made for this dish and I bet you would love the combi. The fiery spice makes my tongue drool :)

Chepala pulusu / Natu kodi pulusu combination is the second best :) Ghee muddha with natu kodi pulusu / chepala pulusuwas terrific.

The other good combinations are typical sambhar and salted butter milk. They go really good as well.

Ragi is a natural body coolant hence this dish is so perfect for this scorching summer. Do you need any better reason than this to try it out right away!!!

 

Preparation Time and Soaking Time: 15 mins
Cuisine: Andhra Cuisine
Utensils needed: Pressure Cooker

Ragi Sankati - Making in Pressure Cooker Step by Step Recipe

Ingredients needed

Ragi flour - 1 cup
Rice - 1/2 cup
Salt to taste
Water - 3 cups (app)

Method to prepare:

1. Wash and soak rice for 15 mins.

2. In a pressure cooker, take 1/2 cup of rice and add 2 cups of water along with salt to taste. Pressure cook for 3 whistles.

3. Once the pressure is off, check if rice looks soft. The rice should almost look mashed.

4. Check if the rice still has water, else add 1/2 cup water. Add the Ragi flour. cover with lid and allow it to simmer for 5 mins.

5. Using a rolling pin, stir well briskly. The ragi flour will be cooked well. The brisk movement will get the flour mixed well.

6. This takes about five minutes.

 7. Ragi flour is added slowly so that no lumps are formed.

8. End of the stirring this is what you should get. The consistency should be really soft but not gooey.

 

   9. Next comes the tough job.Making mudda.Take a big bowl that is wide enough to rotate. Wet the entire inner side of the vessel with water, throw away excess water. Transfer the hot ragi rice into the bowl, quickly move the vessel in a circular way so that the ragi rice naturally binds to form a ball.

10. When you are going to make the second ball, again wet the bowl with water. Repeat the process.

With 1/2 cup Rice and 1 cup Ragi flour, I got a medium sized ball of the size shown above. The balls tastes good when more ragi flour is added to less Rice.

Since I pressure cooked the rice to soft consistency I had no need to remove the excess water as it is done in the normal way. After adding the ragi flour, I added about app 1 cup of water. You may have to reduce or increase this amount as it depends on the rice used and the ragi flour.

Note:

Pinch small portions from the sides of the ball and dip it in ghee first and then in the side dishes and eat them :) yummmmmmy

Spice powder / Kaaram

Ingredients:

Garlic - 3 pods
Chilly powder - 4 tsp
Salt - 2 tsp

Method:

Grind garlic, chilly powder and salt together until fine powder. Serve it with ragi sankati. This goes well with idly and dosa as well.