Follow these steps for perfect results
Cooked rice
Ragi Flour (Finger Millet/ Nagli)
Water
Salt
to taste
Ghee
as required
Combine cooked rice, ragi flour, and water in a pressure cooker.
Cook on high flame until the cooker releases 2 whistles.
Allow the pressure to release naturally.
Remove the mixture from the cooker.
Using a lentil masher or hand blender, coarsely blend the mixture.
Check the seasoning and adjust salt if needed.
Apply ghee to your hands to prevent sticking.
Shape the mixture into balls.
Serve the Ragi Sankati hot.
Expert advice for the best results
Add a small amount of curd to the ragi sankati while mashing to make it more flavorful.
Ensure the ragi flour is fresh for best results.
Everything you need to know before you start
15 mins
Can be made a few hours in advance and reheated.
Serve in a bowl with a generous dollop of ghee.
Serve hot with Vendakkai Puli Kuzhambu and Elai Vadam.
Cools the palate and complements the flavors.
Discover the story behind this recipe
A staple food in Andhra Pradesh, often consumed by farmers and laborers for its energy-providing properties.
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