Raagi sangati | How to make Raagi sangati

By Rajeshwari Puthalapattu  |  2nd Feb 2018  |  
5 from 3 reviews Rate It!
  • Raagi sangati, How to make Raagi sangati
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4 votes

About Raagi sangati Recipe

Most comfort and very rich in iron food raagi sangati is soul food, and pattus add boiled rice to it which is single polish rice and serve it with tangy veg pulusu or natu kodi pulusu(country chicken korma)

Raagi sangati is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Andhra Pradesh cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Raagi sangati at your home. Raagi sangati by Rajeshwari Puthalapattu will help you to prepare the perfect Raagi sangati at your home. You don't need any extra effort or time to prepare this. It just needs 10 minute for the preparation and 10 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Raagi sangati.

Raagi sangati

Ingredients to make Raagi sangati

  • 1.Raagi(finger millet) powder - 2cups
  • 2 .Cooked single polish rice-1cup
  • 3. water - 4cups

How to make Raagi sangati

  1. 1. Take a thick bottomed vessel and heat water in it, Now add the cooked rice to the hot boiling water and mix well, without any lumps in it,
  2. 2. When the rice is completely mashed, and water is almost ¼ left  Spread the raagi powder over the cooked rice and slightly cover it with a lid and cook for 4-5 mins,
  3. 3. Now with a wooden stick thoroughly mix the rice with raagi powder see that the flame is low, Mix well and turn off the flame,
  4. 4.Take a small round vessel/bowl and sprinkle some water and wet the vessel now add a laddle full of the raagi mix into the bowl when it is hot itself just bounce it around the ball to form a roundel,
  5. 5. And take it into a serving plate, repeat the process to make 4 raagi sangati balls, Serve hot with leafy pulagura, brinjal pulagura or karam pulusu, leafy dal , groundnut chutney, with curd too, you can also have it with sugar and ghee, And if you are a non-vegetarian have it with fish curry, mutton curry, chicken curry and any hot and spicy curry.

My Tip:

Key to sangati is proportions and cooking, especially the cuisine and sangati was very staple in their daily cuisine.

Reviews for Raagi sangati (3)

Hema Mallik10 months ago

Thanks for sharing this recipe.
Rajeshwari Puthalapattu
10 months ago
so glad u liked it. do try this healthy receipe and let me know how u liked it. happy cooking

Dinesh Purushottam10 months ago

Loved it

PreethiSrinivas Routh10 months ago

Rajeshwari Puthalapattu
10 months ago
thank u preethi

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