Ragi Sangati (రాగి సంగటి, ನವಣೆ ಮುದ್ದೆ, ராகி சங்கதி, रागी संगटी)

Ragi Sangati (రాగి సంగటి , ನವಣೆ ಮುದ್ದೆ,रागी संगटी )  in Southern India it  is popularly called Ragi Mudda/Mudde/Sangati/Sankati. It tastes best when served with a spoonful of ghee/clarified butter and either with Chicken Korma or Mutton Pulusu or Sambar or Aloo Korma or simply with yogurt.

Regional dish : Rajasthan, Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra and  Goa.

Cuisine style : AndhraPradesh | Cooking Time 20 minutes | Take with Chicken curry/ vegetable korma| Type Lunch | Shelf Life : 1 day | Quantity :4 Servings.

Appx. Nutritional values :  calculated for 1 serving ( 1 mudde)

Calories( 328 kCal),Carbohydrate (72 g), Fat (1.3 g).

Ingredients :

• Ragi flour     1/2 cup

• Boiled rice  (fully boiled till it becomes soft)   1cup

• Salt           1/4 teaspoon

• water     2 cups

• ghee      1 teaspoon

Method:

1. Boil water in a pan, add boiled rice to it and stir till it completely mixes in water and becomes soft.
2. Add salt and then ragi flour to this mixture.
3. Keep stirring vigorously until you see no lumps.
4. Reduce the heat to low and let it steam cook for 5 minutes or till water evaporates.
5. Switch off the heat and add ghee.
6. Take small portions of Ragi Sankati and make them into Balls.
7. Serve with Fish curry(Chepala pulusu) or Chicken Curry(Kodi pulusu) either with Chicken Korma or Mutton Pulusu or Sambar or Aloo Korma or simply with yogurt.

Other variants / Cuisine Style: 1. Ragi Java