Ragi Sangati is also known as Ragi Mudda made from cooked rice and ragi flour (finger millet flour). It is often served with a spicy curry made of vegetables or a non-veg gravy that tastes just as amazing. If you have some cooked rice at your disposal, then Ragi Sangati can be made in 15 minutes. .It’s a perfect way to use leftover rice, too. If you want to keep it vegan, resist using ghee.

Did you know in addition to being filled with calcium and soluble fibre, Ragi is believed to be a natural body cooler. During the summer season, when the sun is at its peak, and the digestion is slow, you often feel sluggish. Ragi Sankati is an excellent choice for lunch or dinner. It’s easy on the stomach, and it’s full of nutrients.

Ragi Sangati with Ulavacharu Mamsam at Rayalaseema Ruchulu is an excellent combination. Ragi Sangati is a dish you can make at home as well.

Prep in

10 M

Cooks in

25 M


4 Servings


1-1/2 cups cooked rice

Five tablespoons Ragi Flour (Finger Millet/ Nagli)

Water, as needed

Salt, to taste

Ghee, as required

How to make Ragi Sangati

To begin making the Ragi Sankati recipe, add the cooked rice, ragi flour with water to a pressure cooker and cook on high flame till the cooker releases two whistles.

Allow the cooker to leave pressure on itself. Once done, take it out.

With a traditional lentil masher or a hand blender, blend it coarsely.

Check for seasoning and make balls of it by applying ghee to your hands and it is ready to be served.

Serve Ragi Sankati with veg or a non- veg spicy curry

Include Ragi into your diet on a regular basis. Ragi Sangati is an easy recipe that can be made regularly. Ragi is a superfood. Ragi is filled with calcium, protein, magnesium, and vitamin D. As a result, this aids in weight loss, prevents anaemia, strengthens muscles and decreases cholesterol levels. It’s effortless to add Ragi to any meal you like. You might make Ragi Dosa or Ragi Malt / Ambali for breakfast, or Ragi Roti for breakfast.

If you’re a rice eater, consider making Ragi Sangati, which can be used instead of rice. Ragi Sangati is very prominent in Andhra Pradesh, particularly in rural households where it is used as an alternative to rice. It is rendered by boiling Ragi flour with a touch of salt and a little rice until the mixture begins to form a ball (mudda). It is then quickly rolled into a ball with a wet hand and then doused with a dollop of ghee. It can be served with any pappu, pachadi, or pulusu as a side dish.

Ragi Sangati tends to have a dense texture and is best eaten as soon as it is made. It’s also an acquired skill Due to its cooling properties; people avoid eating Ragi in winter seasons. Sangati is very similar to Ragi Mudde made in Karnataka or to Ragi Kali made in Tamil Nadu. The distinction lies in the fact that Sangati uses rice, but Ragi Mudde or Ragi Kali recipes don’t include rice in them.