Sangati (Rice cooked with Ragi(Millet) flour)

Wednesday, January 7, 2009

Sangati is usually made in villages of Andhra/Karnataka. I like it very much and it tastes good only when it is very hot and best when eaten immediately after cooking. I don't think re-heating in microwave is a good Idea so only make this just before you can eat it. This goes well with any chutneys or any vegetable gravy.

It is very nutritious and healthy. Ingredients used for making this are rice and Ragi(Millet flour) flour. The proportion of the flour and rice varies based on how you like, I usually make with 1 cup rice and 1/2 cup flour but you can even make with 1/2 cup rice and 1 cup flour, more the flour it is more healthy.

I use to make this for around 30 people who use to work in our farms and use to eat along with them. They eat with lot of interest and we feel like eating seeing them. They eat this because it makes them not to feel hungry for long time and also affordable, easy to make, healthy and tasty too. Once if i make this then I will loose interest in white rice and keep making this continuously for 4 to 5 days. But again since my husband doesn't eat this I don't like to make just for 1 person and will eventually endup eating rice.

here is the method.

Ingredients

1 cup rice
1/2 cup flour
4 cups water



Method

1) Soak rice in water for 30 mins. I usually soak rice in water for making normal rice also which gives very soft rice and I also heard that we get more qualtity when it is soaked in water.

2) Cover and cook the rice until it is cooked and not cooked too soft. Now add the flour and cover and keep in low heat for 5 mins

3) Mix the rice and flour making sure there are no lumps of flour and again cover and keep in low heat for another 5 mins.

4) Make this into round shape according to your desired size and eat with any chutney or any gravy.

For Making rounds, use any bowl and wet with water and scoop the desired quanty and rotate the bowl which makes it a round.