Ragi Sangati

📝INGREDIENTS

• 1/2 cup ragi flour
• 1/4 cup cooked rice
• 2 cups water
• 1/2 tsp salt
• 1 tsp desi ghee
• 1/4 tsp cumin powder
• 1/4 tsp ginger paste or freshly grated ginger
• 1 pinch ajwain
• 1/4 tsp black pepper powder
• Fresh curry leaves or coriander leaves

👩‍🍳Recipe

Step 1:

- Take 2 cups of water in a saucepan, add salt, cumin powder, ginger paste, and bring it to a boil.

Step 2:

- Add 1/4 cup of cooked rice to the boiling water. Let it simmer for 2–3 minutes until rice gets soft and mushy.

Step 3:

- In a bowl, mix ragi flour with a few spoons of water to form a smooth slurry without lumps.

Step 4:

- Slowly pour the ragi slurry into the boiling rice mixture while stirring continuously to avoid lumps.

Step 5:

- Cook the mixture on low flame for 5–7 minutes until it thickens and becomes soft like upma consistency.

Step 6:

- Add a pinch of ajwain and crushed black pepper, mix well, and switch off the heat.

Step 7:

- Grease your palms with ghee and shape the hot ragi mixture into round balls or serve it directly in a bowl.

Step 8:

- Garnish with curry leaves or coriander. Serve hot with peanut chutney or spicy sambar on the side.