Andhra Pradesh
Ragi sangati
Rice and ragi stirred into one sturdy ball. Built for spicy chicken curry and long working days.
30 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original254kcal
5 gprotein
6 gfibre
30minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Rinse the rice and cook it in the water with salt in a heavy pan until very soft and mushy.
- 2Lower the heat. Tip the ragi flour in a heap on top without stirring. Cover and cook for 5 minutes.
- 3Stir hard with a wooden spoon or the flat end of a rolling pin, mashing the rice and ragi together until smooth.
- 4Cover and cook on very low for 3 to 4 minutes more.
- 5Wet your hands and a small bowl, scoop portions and roll into smooth balls. Serve hot.
Serve it like this
Serve one or two balls on a plate with a bowl of hot kodi kura or pulusu and a spoon of ghee.
