Rayalaseema’s Special Ragi Sangati Recipe

AuthorAnkita
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Relish this rustic Rayalseema's unpretentious wholesome meal Ragi Sangati with a lip-smacking chicken curry and a fiery chily chutney.. Spruce it up with a gratifying masala majjiga on a hot summer noon and feel full and energetic the whole day..

Table Of Contents:

1. Ragi Sangati

2. Ragi Sangati- A Prelude

3. Rayasaleema- A Brief Note

4. Ragi Sangati- A Part Of Life

5. Ragi Sangati- Its Healthy Connotation

6. Ingredients Required To Make Ragi Sangati

7. Directions To Make Ragi Sangati

8. Tried And Tested Tips

9. Faqs

10. Accompaniments That Suit Ragi Sangati

11. Serving Ideas

12. Nutritional Value

 

 Ragi Sangati: A Prelude

Ragi is an integral part of Rayalaseema located inAndhra Pradesh, and people in this region have been consuming this power packed millet for centuries in various forms and ways. Ragi Sangati is also famous in the districts of Anantapur, Karnool, Nadyal, Ananathamaya and Chitoor and it is an indispensable meal in every Andhra household. A delectable dish from the Rayalaseema Cuisine, this Ragi  Sangati would replenish your body with its ample nutrients and would captivate your mind with its primitive gastronomic history.

This traditional dish has unique flavor and texture and it is just made of two ingredients rice and ragi. As it is versatile, this Ragi Sangati could go with multifarious accompaniments both vegetarian and the non vegetarian. It makes up for a scrumptious meal with an array of accompaniments that includes pappu, pulusu and kura. Along with a suitable thirst quencher this Ragi Sangati is simply ravishing and makes us spell bounding with its rustic nature and earthy color and texture.

Rayasaleema : A Brief Note

Rayalaseema's food and dance festival is famous all over the world and we could see people pouring in every year from different parts of the country to enjoy this enthralling festival that occurs every year, that makes this place a center spot for food, fun and entertainment. This mega festival usually falls in the month of october during Bramostsavam and it lasts for about nine to ten days. Besides the religious and cultural fest, it is an adventurous experience for food connoisseurs as it holds countless culinary delights.

Ragi Sangati- A Part Of Life

Ragi Sangati is the staple food of the rural folks of Rayasaleema, a wholesome meal much adored for its nutrition and authenticity. It is a rich source of Fiber, Iron and Calcium and have been consumed a lot in and around the state of Andhra Pradesh, owing to its affordability and availability. Farmers used to have this on a daily basis and general folks make it regularly and according to them their meal is incomplete without this Ragi Sangati.

Ragi Sangati: Its Healthy Connotation:

Ragi is a storehouse of nutrients and it reduces cholesterol and diabetes apart from reducing the risk of heart diseases too. As it contains Vitamin E And C, it slows down the aging process thereby keeping you young and energetic. It also promotes hair health owing to its protein and iron content. It is also rich in B complex vitamins which is an essential component required by the body for major functions. It protects the gums from various diseases and it is gluten-free and has all the essential amino acids. It restores optimum bone density in aged people and steers clear of gastrointestinal and kidney disorders.

Enjoy this lovely ball made of finger millet and rice, a nutritious dish that could fill you with abundant energy you may require for the whole day and here is the simple recipe of Ragi Sangati:

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Ragi Sangati Recipe
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients Required To Make  Ragi Sangati:

 1 Cup Of Idli Rice
 ½ Cup Of Ragi Flour
 2 Cups Of Water
 Required Amount Of Rock Salt
Vessel Required
 A Heavy Bottomed Earthern Pot (Broad And Medium Sized)
 Or A Thick Bottomed Metal Pan (For eg, copper Bottom Pan)
 Or A Heavy Cast Iron Kadai

Directions To Make The Best Ragi Sangati:

Boil The Rice
1

Stage 1: Heat a thick bottomed earthern Pot and let the flame be in high mode. Pour in two cups of water and when it comes to a boil just add a cup of soaked idli rice and stir in. Sprinkle in a little amount of rock salt and let it get cooked for about eight to ten minutes approximately.

2

Stage 2: When the rice gets cooked up well, just scatter the ragi flour and just leave it undisturbed. Stirring is not necessary until it gets fully absorbed by the water and rice. Pop the lid on and wait for a while.

3

Stage 3: After five minutes, open the lid to see the ragi flour completely absorbed and this is the stage where you have to simmer the flame. Mix well using a ladle and let it get cooked for about ten minutes approximately with the lid on. After a while open the lid and feel the ragi with your fingers. If it is slimy and non sticky then turn off the flame and now the ragi Sangati is done.

4

Stage 4: Place cold water in a bowl by the side, and dip your hands and take a portion from the hot ragi mixture and roll it into a big ball. Dip every now and then in to bear the heat and make even sized balls out of it. Now the sumptuous Ragi Sangati is ready to eat.

Tried And Tested Tips To Make Tasty Ragi Sangati:

1. You can add a teaspoon of gingelly oil or ghee when you finally turn off the stove and in some parts of Andhra they do it.

2. Do not use regular raw rice, boiled rice or sona masuri as it may not be that much tastier.

3. If you want to increase the amount of ragi you can reduce the quantity of rice a bit and match it.

4. You can place the balls in a bowl of water and keep it in the refrigerator and can use whenever needed. It will last for more than a week easily or even more than that I could say depending upon the climate of the place where you live in.

5. While making native dishes like this Ragi Sangati always prefer to use rock salt as our parents and grandparents used to do that way.

6. If you are a food explorer, then you need to have a set of vessels in all forms and metals and having a set of  mud pots will always do wonders with your cooking journey and it is easily available at all Indian Stores.

Faqs:

  1. How to check whether the rice is cooked up well while making Ragi Sangati?

       You can take a few grains with a ladle and mash and feel with your fingers. If the grains crushes effortlessly with ease, then your rice is ready. And it is absolutely fine if it is a little overcooked or mushy as you are going to make balls out of it.

      2. What is the appropriate stage to turn off the stove finally?

    When the aroma of cooked ragi starts wafting out from the pot, it is the stage where you have to take out the lid and check whether the ragi flour has been cooked up fully. And also, when you make the balls, it should be absolutely non sticky and should be comfortable and easy when you make balls. You will learn to ensure the consistency just by seeing it over experience and that comes with a few trials.

Accompaniments That Suit Ragi Sangati:

1. Nalupudu Karam

2. Mirapa Chaaru

3. Tepi Pachadi

4. Onion eggplant sambhar

5. Mukkala Pulusu

6. Kodi Kura

7. Natu Kodi Pulusu

Serving Ideas That May Inspire You:

Take a bowl shaped plate and fill it up with any mix veg sambhar or pappu and place one Ragi Sangati in the middle of it. Make a small dent and tip in a little ghee (after melting it) over the ball and pierce a green slit green chili in the middle of Ragi Sangati after taking out its seeds. Keep one or two shallots and  lemon pickle in a separate side plate and a cup of butter milk spiced up with chopped green chilies, chopped coriander leaves and grated ginger . It would be a ravishing idea if you serve it in a mud plate with a brass cup of thick hung curd or onion raita alongside.

 

Ingredients

 1 Cup Of Idli Rice
 ½ Cup Of Ragi Flour
 2 Cups Of Water
 Required Amount Of Rock Salt
Vessel Required
 A Heavy Bottomed Earthern Pot (Broad And Medium Sized)
 Or A Thick Bottomed Metal Pan (For eg, copper Bottom Pan)
 Or A Heavy Cast Iron Kadai

Directions

Boil The Rice
1

Stage 1: Heat a thick bottomed earthern Pot and let the flame be in high mode. Pour in two cups of water and when it comes to a boil just add a cup of soaked idli rice and stir in. Sprinkle in a little amount of rock salt and let it get cooked for about eight to ten minutes approximately.

2

Stage 2: When the rice gets cooked up well, just scatter the ragi flour and just leave it undisturbed. Stirring is not necessary until it gets fully absorbed by the water and rice. Pop the lid on and wait for a while.

3

Stage 3: After five minutes, open the lid to see the ragi flour completely absorbed and this is the stage where you have to simmer the flame. Mix well using a ladle and let it get cooked for about ten minutes approximately with the lid on. After a while open the lid and feel the ragi with your fingers. If it is slimy and non sticky then turn off the flame and now the ragi Sangati is done.

4

Stage 4: Place cold water in a bowl by the side, and dip your hands and take a portion from the hot ragi mixture and roll it into a big ball. Dip every now and then in to bear the heat and make even sized balls out of it. Now the sumptuous Ragi Sangati is ready to eat.

Rayalaseema’s Special Ragi Sangati Recipe

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