Home / Recipes / Ragi Sankati with Pappu charu

Photo of Ragi Sankati with Pappu charu by Lata Pavan at BetterButter
1612
8
0.0(0)
0

Ragi Sankati with Pappu charu

Jul-16-2016
Lata Pavan
15 minutes
Prep Time
45 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Ragi Sankati with Pappu charu RECIPE

This is one of the staple food of RayalaSeema in South India. A traditional Authentic food enjoyed by one and all. My Dad is raised by his grand mother and she made this for him every day.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Andhra Pradesh
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. 2 cups Ragi Flour / Singade ka Atta
  2. 1 Cup water
  3. Salt as per taste
  4. 3 Big onions - finely sliced
  5. 1 cup - Tuvar Dal
  6. 1 table spoon - Red chilli powder
  7. 1/2 tea spoon - turmeric
  8. 1 table spoon - tamarind paste
  9. Salt as required
  10. For Tadka: 1/2 spoon rai,
  11. 1/2 spoon jeera
  12. 1/2 spoon urad Dal
  13. 1/2 spoon chana Dal
  14. 1/2 spoon hing
  15. 2 sprigs - curry leaves

Instructions

  1. For Ragi Sankati: Put a pan and add 1/2 cup water and bring it to boil. Add the Ragi flour in the remaining water and make it a paste with no lumps.
  2. Once water starts boiling add this paste to it and keep stiring it to form a thick dough consistency.
  3. Once it forms the dough consistency, remove from stove.
  4. Once it cools down a bit, we need to make them into huge balls .. our handful size. Set them aside.
  5. For Pappu charu / patli Dal specific to this. Pressure cooker the washed Tuwar Dal for 3 whistles and keep aside.
  6. In a pan put 2 spoons of ghee and add the tadka ingredients as below.
  7. Rai, urad Dal, chana dal, jeera, lal mirch and hing.
  8. Once they splutter add the finely sliced onions and fry them until they turn really dark brown... almost burnt. THIS STEP IS VERY CRITICAL &IMPORTANT
  9. Once they turn dark Brown add the boiled Dal and add the masala as below.
  10. Red chilli powder, turmeric, salt, tamarind paste and 1 glass of water.
  11. Once it starts boiling add 2 strings of curry leaves and let it simmer for 10 mins on low flame. THIS STEP IS IMPORTANT TO GET THE ONIONS FLAVOUR INTO THE DAL.
  12. Once this gets ready.. Serve it piping hot with Ragi Sankati in a bowl with 1 full peeled onion and 1 green chilli to enhance its taste.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE