Raagi Sangati

Raagi Sangati is a Rayalaseema dish, usually served for lunch. Raagi is rich of calcium, iron, protein, fiber and other minerals. Raagi is considered one of the most nutritious cereals. I was born and brought up in a place where raagi sangati was prepared almost daily for lunch. It was prepared in large quantities for farmers in our fields and not to mention it was our favorite lunch!

Ingredients:

Rice – 1 cup

Raagi powder – ½ cup

Water – 3 ½ cups

Salt – ½ tsp

Ghee – 1 or 2 spoons

Serves – 2

Preparation:

1. Wash rice and soak it for 20 mins. Drain the water and keep the rice aside.
2. Take a thick bottomed utensil, add rice and 3½ cups of water and put it to boil. Rice should be cooked more than usual.
3. Add raagi powder, ghee and salt on cooking rice and leave it for 2 minutes. Close the lid partially, this avoids the raagi from becoming hard. Now turn off the flame.
4. Use a thick wooden stick to mix rice and powder. Stir this when it`s hot. Hot water can be added if it`s looking dry.
5. Now raagi sangati is ready to serve. It tastes better with tomato pappu, chinta chiguru pappu, palli chutney with ghee, kodi kura pulusu (chicken curry), endumirchi pulusu.