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Ragi Sankati/Raagi Ball

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Finger Millet populary know as Ragi in India, is a cereal crop with an amazing nutritional value. Rich in Protein, Calcium and Amino acids such as Methionine, Ragi flour is versatile for making porridges, pancakes, flat-breads and Ragi Balls. Ragi Ball in Southern India is popularly called Ragi Mudda/Mudde/Sangati/Sankati. It tastes best when served with a spoonful of ghee/clarified butter and either with Chicken Korma or Mutton Pulusu or Sambar or Aloo Korma or simply with yogurt.
  Finger millet/Ragi flour 1 Cup (16 tbs)
  White rice 1 Cup (16 tbs)
  Salt 1 Pinch
  Clarified butter/Ghee 1 Teaspoon
  Water 4 Cup (64 tbs)

Wash rice thoroughly and keep aside.

Bring to boil 3 cups of water and add the rice and a pinch of salt. Continue cooking on medium heat until the Rice is 3/4rth done. Lower the flame, cover and cook for another 5-7 minutes. Remove lid and mash the rice.

Add 1cup of water and the Ragi flour and cover and simmer for a few minutes. Remove lid and mix the flour thoroughly wid the rice making sure that no lumps are formed. Add a teaspoon of ghee. Continue cooking until the mixture begins to thicken.

Remove from stove. Shape the mixture into balls and serve with any spicy Korma or Sambar.

For recipe of Chicken Korma, go to:

For recipe of Sambar, go to:

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Ragi/Finger Millet Ball

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Ragi Sankati/Raagi Ball Recipe, Ragi/Finger Millet Ball