Ragi Sankati
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 250 g rice
- 625 ml water
- 250 g ragi flour Finger millet: a type of flour grown as a cereal in Africa and Asia
- 30 g clarified butter (ghee) optional
- Salt to taste
Ingredients
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Instructions
- Cook the rice in salted water till well done and soft.
- On low heat add ragi flour into the pot of rice, little by little, stirring briskly to prevent lumps.
- Cook this mixture on low heat for two minutes.
- Mash the mixture while adding the ghee.
- Take the mixture out on a plate and allow to cool slightly.
- Apply a little ghee on your palm and roll the mixture to make balls of ragi.
- Serve the ragi with sambhar (lentil based vegetable stew) or averakai huli (flat bean curry).
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