Ragi Sankati/Raagi Ball Recipe
Finger Millet populary know as Ragi in India, is a cereal crop with an amazing nutritional value. Rich in Protein, Calcium and Amino acids such as Methionine, Ragi flour is versatile for making porridges, pancakes, flat-breads and Ragi Balls. Ragi Ball in Southern India 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.
Ingredients
| Finger Millet/Ragi Flour - 1 cup | ||
| White Rice - a handful | ||
| Salt - a pinch | ||
| Ghee/clarified butter - 1 tsp | ||
| Water | 4 Cup (16 tbs) | |
Directions
Wash rice thoroughly and keep aside.
Bring to boil 3 cups of water and add the rice and a pinch of salt. Continue cooking on medium heat until the Rice is 3/4rth done. Lower the flame, cover and cook for another 5-7 minutes. Remove lid and mash the rice.
Add 1cup of water and the Ragi flour and cover and simmer for a few minutes. Remove lid and mix the flour thoroughly wid the rice making sure that no lumps are formed. Add a teaspoon of ghee. Continue cooking until the mixture begins to thicken.
Remove from stove. Shape the mixture into balls and serve with any spicy Korma or Sambar.
For recipe of Chicken Korma, go to:
http://www.ifood.tv/recipe/classic_chicken_korma
For recipe of Sambar, go to:
http://www.ifood.tv/recipe/sambar_0
Bring to boil 3 cups of water and add the rice and a pinch of salt. Continue cooking on medium heat until the Rice is 3/4rth done. Lower the flame, cover and cook for another 5-7 minutes. Remove lid and mash the rice.
Add 1cup of water and the Ragi flour and cover and simmer for a few minutes. Remove lid and mix the flour thoroughly wid the rice making sure that no lumps are formed. Add a teaspoon of ghee. Continue cooking until the mixture begins to thicken.
Remove from stove. Shape the mixture into balls and serve with any spicy Korma or Sambar.
For recipe of Chicken Korma, go to:
http://www.ifood.tv/recipe/classic_chicken_korma
For recipe of Sambar, go to:
http://www.ifood.tv/recipe/sambar_0
Comments
Comments: 11 |
Add a Comment
Jaya Siri says :
It is very nutritive diet.... Thanks for posting this recipe..
Posted on: 28 April 2012 - 10:59am
V.SESHADRI says :
This recipe is interesting. I never knew that Ragi Mudde has rice also in it. I thought it was purely Ragi Powder cooked with water.
Thanks for the recipe.
Posted on: 6 December 2009 - 9:33am
Snigdha says :
I learnt this recipe from my mom-in-law and she uses rice. You may choose to add more Ragi powder and lesser rice.
Posted on: 22 December 2009 - 1:36am
perceptiveeye says :
Thanks for the post Snigdha...Ragi can also be used for halwa preparation. Even parents of small babies are advised to feed ragi to their little ones. It delicious as well as nutritious...
Posted on: 15 April 2009 - 12:12pm
tanya3286 says :
hey.. thanks for this post. Its really a healthy accompaniment to rotis or even rice and since I'm a veggie, I think I'll go for the sambar recipe!
Posted on: 11 April 2009 - 12:11am
lunalovefood says :
have heard of the nutritional value of Finger millet - never knew that it makes combination with chicken and other spicy gravies... will it be okay if the millet balls are made bit spicy? dont know how this ingredient responds with spices..
Posted on: 8 April 2009 - 6:20am
Snigdha says :
In general, the Ragi Balls are not made spicy since the gravy/korma/sambar are spicy by nature. You may add a little chilly powder to the Ragi Flour for additional spice but the Blander Balls (as suggested in the recipe) are good by themselves.
Posted on: 20 April 2009 - 5:51pm
foodpsychologist says :
Thanks for the recipe. Ragi recipes are favorite health foods in
Souhtern India. I usually take a Ragi drink in the morning which I make by mixing instant Ragi powder.
Posted on: 8 April 2009 - 1:37am
Chef
