Ragi Sangati
finger millet and rice pounded into a smooth ball, the working staple of Rayalaseema
Allergens in Ragi Sangati: none of the ten listed below.
Ingredients
Quantities for 4.
- 200g Ragi Flour
- 100g, washed Ricecooked soft with the millet, not separately
- 1.2 litres Water
- 1/2 tsp Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Sangati is eaten with a hot, thin curry, usually natu kodi pulusu or a chilli and onion chutney. On its own it is deliberately plain.
- The pounding is the technique. A whisk gives lumps; a sturdy wooden spoon and some force gives the smooth, heavy texture the dish is named for.
Method
- Boil the rice in the water until completely soft and collapsing, about 20 minutes. Do not drain it.
- Lower the heat. Rain the ragi flour in with one hand while stirring hard with the other.All at once and you get a lump you will never break up.
- Cook 8 minutes, stirring constantly, until it pulls away from the sides of the pan.
- Take it off the heat and pound it against the side of the pan with a wooden spoon until glossy and smooth, about 3 minutes.
- Wet your hands and shape into balls. Serve at once with a hot curry.It sets firm as it cools, so shape while hot.
Storage
Best eaten straight away. It keeps a day refrigerated but sets hard; steam it briefly to soften rather than microwaving, which dries the surface.
Nutrition Good estimate
One serving of Ragi Sangati (348 g) is about 281 calories, or 81 calories per 100 g.
Low protein: 7 g a serving, 10% of the calories
| Per serving348 g | Per 100 g | |
|---|---|---|
| Calories | 281 kcal | 81 kcal |
| Protein | 7.1 g | 2 g |
| Carbohydrate | 57.4 g | 16 g |
| of which sugars | 0.8 g | 0 g |
| Fibre | 1.8 g | 0 g |
| Fat | 2.3 g | 1 g |
| of which saturated | 0.3 g | 0 g |
| of which unsaturated | 1.8 g | 0 g |
Nearest database match used for ragi flour. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Andhra recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.