Ragi Sangiti / Ragi Muddhe / Kelveragu Kali / Finger Millet Balls
This is a day to day lunch / dinner in most of the houses in Karnataka. Particularly those who do much of physical work like Construction workers have this as this is economical and it stuffs the stomach and does not make one hungry very soon.
Mostly considered to be the food of poor but very good for health and for those who have diabetes.
Ingredients :
- Ragi flour: 1 portion
- Oil : 1 table spoon
- Salt to taste
- Water : 2.5 portion
Method of preparation :
- Pour water in a thick bottomed vessel add salt, water and bring it to boil.
- As the water boils put the ragi flour into the boiling water as a lump and do not stir. Close the lid and cook it for 5 min.
- Now take a spoon and stir it well such that all the lumps are taken out. Keep it on the flame till you get a thick consistency.
- Take a round bottomed bowl and coat it with little oil, using the ladle put the cooked ragi into a big bowl and move the bowl such that a round is formed. Transfer to a plate and serve hot.
I use a bowl which has round base to make the round as the flour would be quite hot to handle in hand. Learnt from my mom :)
By adding 2.5 portion of water Sangiti would be a little softer and taste good.
PS : Please note for those who have never tasted this earlier. This would be sticky and therefore you have to coat your fingers with the gravy and then take a small round of the ball and swallow. If you bite it then it would be sticky.
