Monday, September 28, 2009

Ragi Sangati

     Ragi sangati is made of ragi (finger millet) flour by pouring the flour (with some amount of salt) into boiling water and mixing the two together to make a soft dough. The dough is then made into tennis-ball sized balls (mudda) and served hot. Ragi mudda is usually eaten with sambar.


Rice -1 cup
Ragi/Millet flour -1 cup
Salt to taste
Water -4 cups


1.Clean the rice and soak it for 30 minutes.
2.Heat the water in a kadai.When the water starts boiling add the drained rice and cook till the grains are soft.
3.When the rice is completely cooked add ragi flour,salt.Keep on stirring thoroughly untill u see no lumps.
4.Simmer it for 10 minutes and take off from the heat.Now make the mudda when the sangati is hot.While making balls,take the water in another bowl,dip ur hands in the water.
5.If u don't handle much hot make mudda when the sangati gets cool down.

   Serve it with chepala pulusu or pappu.Please post ur comments on this recipe

1 comment:

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