By Ragi Sankati, also known as Ragi Mudde, is a traditional and highly nutritious dish from South India, especially popular in Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu. Made from finger millet flour (ragi flour), this dish is known for its simplicity, health benefits, and filling nature. Ragi sankati is commonly eaten with spicy curries, sambar, rasam, or pulusu and is considered a powerhouse of nutrition.
This recipe explains step-by-step how to make soft, lump-free ragi sankati at home, even if you are a beginner.
Ingredients
- Ragi flour – 1 cup
- Water – 2½ cups
- Salt – a pinch (optional)
- Rice (optional, traditional method) – 1 tablespoon
Step-by-Step Preparation
Step 1: Prepare Ragi Flour Slurry
Take ¼ cup of water in a bowl. Add ragi flour and mix well to form a smooth slurry without lumps. This step is very important to avoid lumps while cooking.
Step 2: Boil Water
In a thick-bottomed pan or kadai, add the remaining water and bring it to a rolling boil. Add a pinch of salt if using.
Traditional tip: Some people add 1 tablespoon of cooked rice or raw rice while boiling water. This helps make the sankati extra soft and smooth.
Step 3: Cook the Ragi
Lower the flame and slowly pour the ragi slurry into the boiling water while continuously stirring with a wooden spatula. Keep stirring to prevent lumps from forming.
Once the mixture thickens, cover and cook on low flame for 5–7 minutes. Stir occasionally to ensure even cooking.
Step 4: Stir & Shape
After cooking, the ragi mixture will become thick and glossy. Turn off the heat. Wet your hands with water, take a portion of the hot ragi mixture, and shape it into round balls (sankati or mudde).
Traditional way: Sankati is not chewed but swallowed in small portions after dipping in curry or sambar.
Serving Suggestions
Ragi Sankati tastes best when served hot with:
- Spicy chicken curry
- Natukodi pulusu
- Sambar or rasam
- Gongura pachadi
- Ulava charu
- Majjiga pulusu (buttermilk curry)
Health Benefits of Ragi Sankati
- Rich in calcium – great for bones and teeth
- High in iron – helps fight anemia
- Excellent for diabetes – low glycemic index
- Aids digestion – high fiber content
- Keeps you full for a long time – ideal for weight management
Tips for Perfect Ragi Sankati
- Always make a smooth slurry before cooking.
- Cook on low flame to avoid raw taste.
- Use a thick pan to prevent burning at the bottom.
- Wet hands while shaping to avoid sticking.
- Serve immediately for best taste and texture.
Variations
- Rice Ragi Sankati: Mix cooked rice with ragi flour for softer texture
- Ragi Java: Make it thin and drinkable for kids or elderly
- Fermented Ragi Sankati: Ferment ragi batter overnight for enhanced nutrition
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