Tuesday, 27 December 2016


ragi sangati (finger millets dumplings)is a traditional meal in Karnataka and rayalaseema region in Andhra. It can be served with any curry, even with butter milk and onions. But tastes really yummy with chepala pulusuchicken curry or naatu kodi pulusu.this is very healthy dish for everyone.Mostly for diabetic patients.

         This ragi sangati is my husband's favorite dish. But I ever made this at home. He use to eat it in restaurants. But Recently one fine day  my mom thought me this recipe and it was a huge hit. It turned out perfect.  Everyone in my family praised me a lot.I was flying in the air with joy!!!!! A big thanks to my mom.


 servings : 4 to 6

Ingredients : 

Regular rice : 1 cup (200 grams)
Finger millet flour/ragi pindi : 1 1/2 cup (300 grams)
Salt : 1 tea spoon

Method :

First wash and soak rice in water for 1 hour.

Now take soaked rice in Big vessel add 8 to 10 cups of water and cook rice until it's 90 percent done.

Now add ragi flour and cover the lid.

Now cook on low flame for 5 to 10 minutes. (don't stir while cooking) pour boiling water around the pan if needed.

Now stir and mix gently without lumps. Cook on low flame for 5 minutes and remove from fire. 

Now wet your hands take a big batch of sangati roll it into a ball and serve.

Note :

Add more boiling water if required while cooking.

Wash and Soak rice for 1 hour

Take water, rice and salt in a vessel

Cook until 90% done

Add ragi flour and cover with lid

Cook on low flame by covering the lid

Now it is well cooked

Give it a nice stir without lumps

Cook on low flame for few minutes by covering the lid

Now it's done

Wet your hands and Take some portion of sangati and roll into a ball

Yummy ragi sangati is ready!!!!!