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    Home » Rice Recipes » Ragi Sangati | Rustic Rayalaseema Meal | Traditional Andhra Lunch

    Ragi Sangati | Rustic Rayalaseema Meal | Traditional Andhra Lunch

    Published: Jun 25, 2007 · Modified: Sep 23, 2020 by Srivalli · 13 Comments

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    This is what we made for lunch today. Ragi Sangati with Mutton Pulusu (Gravy) and Andhra Mutton Pepper Fry. Ragi Sangati is a staple food in most rural Andhra household. It's very tasty and healthy.
    Ragi Sangati or Ragi mudda is very common and savored in our household. Its typically a part of Rayalaseema cuisine, very prominent in villages where its cultivated. Its very healthy and nutritious. And the fact that it actually tastes yummy with certain dishes goes to say its really delicious. This tastes great with Non-Veg dishes and with Veg we make Groundnut chutney or Endimirapakaya pappu.
    One serving is enough to keep you going till late lunch if had for breakfast. At Amma's place this is normally made for lunch or dinner but my in laws have it for breakfast. Athamma makes Bendakaya Bajji (Bajji made from Lady's finger or Okra. Bajji is not the snack we normally refer too, its a kind of watery dish). That's my hubby's favorite breakfast.
    Whenever I think of Ragi Sangati, I am reminded of the stories my Nanamma (father's mother) used to tell on her young days trying to cook for the farmers who used to work in our farms. She used to cook large quantities for nearly 20 people. For farmers this was the best food as it will not get them hungry soon.
    Different varieties that are made from this are Ragi Dosa, Ragi Malt, and most soothing effect you get when you eat mudda with Curds.

    Ragi Sangati | Rustic Rayalaseema Meal

    Serves : 2
    Preparation Time : 5 mins
    Cooking Time : 15 mins
    Cuisine : Andhra

    Ingredients needed:

    • 1 cup - Ragi flour
    • 1/2 cup - Rice
    • Salt to taste
    • 4 cups - Water

    Method to prepare:

    • Clean and soak rice for 15 mins.
    • Take water in a saucepan, bring it boil. Once the water starts boiling, add the drained rice and salt.
    • Cover and cook the rice until the grains are soft. When the rice is cooked and soft, just add or dump the ragi flour into the pot. Athamma does not stirs at this point, but allows it to cook.
    • Cover the pan and let it cook on sim heat for few mins, until the steam lifts the plate covering the pan.
    • Remove the cover and using a roll pin or any pappu guthi stir the mixture thoroughly until you see no lumps.
    Sim it to cook for 10 mins, now comes the trick to make the balls or mudda. Amma used to suffer making muddas from the hot stuff by dipping in water every time she takes a lump from the pan, But my Athamma had the ace stroke when she showed me her method. She takes a vessel, wets it with water, she then scoops a portion to this wet vessel and rotates the vessel. It automatically becomes a ball. wow, such a simple technique without getting our hands burnt.
    This is typically served on steel plate with a watery gravy, steeping into the mudda.

    Today I served it with this, but with any Veg dishes also it tastes equally good. Ragi mudda has to be pressed a little in middle, added ghee into the well and then eat with the gravy. Tastes great!

    Enjoy!

    Recipe

    Print Pin
    4 from 2 votes

    Ragi Sangati | Rustic Rayalaseema Meal

    Course Main Dish - Rice
    Cuisine Andhra Pradesh
    Dish Type Millets
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 2 people
    Author Srivalli

    Ingredients

    • 1 cup Ragi Flour
    • 1/2 cup Rice
    • Salt to taste
    • 4 cups Water

    Instructions

    • Clean and soak rice for 15 mins.
    • Take water in a saucepan, bring it boil. Once the water starts boiling, add the drained rice and salt.
    • Cover and cook the rice until the grains are soft. When the rice is cooked and soft, just add or dump the ragi flour into the pot. Athamma does not stirs at this point, but allows it to cook.
    • Cover the pan and let it cook on sim heat for few mins, until the steam lifts the plate covering the pan.
    • Remove the cover and using a roll pin or any pappu guthi stir the mixture thoroughly until you see no lumps.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Srivalli says

      June 25, 2007 at 10:58 am

      Thanks Sarita for your kind words.

      Reply
    2. bee says

      June 25, 2007 at 3:00 pm

      the ragi flour you mention - should it be fine or coarse?

      Reply
    3. Srivalli says

      June 25, 2007 at 4:52 pm

      the ragi flour should be very fine Bee, it melts and mixes well with the rice.

      Reply
    4. Roopa says

      June 26, 2007 at 8:08 am

      Hi Srivalli,
      The ragi mudda with curry looks delicious.Though i am not lover of ragi mudda i like your blog!

      Reply
    5. Srivalli says

      June 26, 2007 at 9:12 am

      Thanks for your kind words and taking time to drop by Roopa

      Reply
    6. ramya says

      July 26, 2007 at 1:22 pm

      Hi,
      My husband asks for this combination of ragi mudaa and mutton pulusu.this time i even brought ragi powder to make and searching for recipes luckyly i found it here.it's very nice.thank u.

      Reply
    7. Srivalli says

      July 28, 2007 at 5:56 am

      Hi Ramya...thanks for dropping by...do try and let me know ...

      Reply
    8. Anonymous says

      August 18, 2007 at 2:55 pm

      hello
      nice recipe....can u post bendakaaya bajji recipe for me....i knoe it is not a snack but curry......my mother does...can u pls post it or send it to [email protected]...plz.....my name is indu

      Reply
    9. Srivalli says

      August 20, 2007 at 6:17 am

      Hello Indu..welcome to my blog...will surely post the recipe for bendakaya bajji...hope you are referring to the one thats made with ragi sangati...as you say its a curry...if its the same will send across the recipe to you...

      thanks for visiting...do drop in again when you have time...

      Reply
    10. sri says

      December 19, 2007 at 12:59 am

      amazing andi!! Thanks a lot.. Will try it as tomorrow's lunch box.

      Reply
    11. Roochi says

      July 22, 2009 at 12:45 pm

      my all time favorite which i have not learnt to cook yet... I lov to have this with pulupu kooraku (tangy greens). Nice post

      Reply
    12. Anonymous says

      March 23, 2010 at 4:17 pm

      Wow..Awesome,
      Thank you so much for posting it.!
      I love Ragi sangati. One of my favourite combinations is Ragi sangati with Kodi koora / sanaga ginjala pachhadi...

      Keep up the good work...
      with best wishes,
      Madhavi.

      Reply
    13. Anonymous says

      August 01, 2010 at 8:24 pm

      That was an awesome combination srivalli garu; ragi sangati and mutton pulusu....

      Reply
    4 from 2 votes (2 ratings without comment)

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