Ragi Sankati also known as Ragi Mudda is made from cooked rice and ragi flour (finger millet flour). Serve it with any spicy curry veg or non veg it tastes equally good. If you have some cooked rice on hand then ragi Sankati can be made in 15 minutes. Its an excellent way to use up the leftover rice too. If you want you make it vegan avoid using ghee.
Did you know- Ragi besides being fortified with calcium and soluble fibre is believed to be natural body coolant. During summers when sun is at its peak and digestion is weak, Ragi Sankati is an excellent option to be served for lunch or dinner. Its light on stomach and high on nutrition.
Serve Ragi Sankati with Vendakkai Puli Kuzhambu and Elai Vadam for a perfect meal.
If you like this recipe, you can also try other Ragi recipes such as
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Biryani Pan/ Large Cooking Pot, Philips Hand Blender (Puree/Chopping)
Cooks in 25 M
Total in 35 M
To begin making the Ragi Sankati recipe, add the cooked rice, ragi flour with water to a pressure cooker and cook on high flame till the cooker releases 2 whistles.
Allow the cooker to leave pressure on itself. Once done, take it out.
With a traditional lentil masher or a hand blender, blend it coarsely.
Check for seasoning and make balls of it by applying ghee to your hands and it is read to be served.
Serve Ragi Sankati with Vendakkai Puli Kuzhambu and Elai Vadam for a perfect meal.