Ingredients
- Raw Rice/ Broken rice – 50 gms
- Ragi flour -100 gms
- Salt as taste
- Water as required
Preparation Method
Wash and soak the rice for 10-15 minutes
In a wide thick bottom vessel, add water and bring it to boil.
Once the water starts boiling, add the drained rice and salt.
Cover with a lid, keep the flame in medium and cook until the rice has become soft.
When there are some water left in the vessel, you should add the ragi flour. If water is not there add some hot water.
Spread the ragi flour over the rice. Don’t heap it or mix with rice. Let it just be over the rice.
Keep the flame in low and cover the vessel with a lid.
Let it get cooked for 2-3 minutes.
Open the lid and mix thoroughly using a wooden ladle (Pappuguthi) without leaving any lumps. Do this as fast as possible.
We can start making the balls when the rice and ragi flour got mixed well.
Take a bowl or small cup and wet it with water.
Now take the flour & rice mixture and fill the bowl. Wet your hands and make the upper surface smooth.
Take the ragi muddha and rotate little with wet hands so that it in round ball shape.
Hot hot Ragi sangati is ready.
Serve hot with any pulusu/ Non Vegetarian Gravy.
Variations
- Cooked rice can be used instead of cooking rice particularly for the sangati. If the rice is not soft you can boil it for some more time and use it for making sangati.
- Half of the ragi flour can be mixed in water and pour in the rice. Spread the remaining flour over the rice.
- While making the balls, if you take a bigger vessel instead of a small bowl, then wet it & rotate it, so that the mixture turn into a smooth ball.
