Ragi Sankati – One of the healthiest and cleanest foods, gluten-free and packed with essential nutrients, is a wholesome and filling meal from South Indian cuisine, particularly from Karnataka and the Rayalaseema region of Andhra Pradesh.

This food, known for its strength, has traditionally been consumed by hardworking farmers since ancient times.

This ragi muddha / sankati recipe does not require any rice, unlike the traditional version where rice is usually added. Since this recipe is rice-free, it is also a great option for diabetics.

Ragi balls on their own don’t have much flavor, but they taste great when paired with chutney, dal, sambar, or charu. The side dish plays a crucial role when serving finger millet balls as a meal. I typically prepare a loose peanut chutney to complement them. For meat lovers, spicy chicken or fish curries are also excellent choices.

Lastly, I highly recommend using ghee instead of oil to prepare the ragi flour, as it aids in digestion. While ghee is preferred, it’s not mandatory; coconut oil or any cooking oil can also be used.

✔Rich in Calcium – Great for bone health, especially for growing children and aging adults.
✔ Diabetes-Friendly – Low glycemic index and high fiber help regulate blood sugar levels.
✔ Aids in Weight Loss – High fiber keeps you full longer and reduces cravings.
✔ Good for Digestion – Promotes gut health and prevents constipation.
✔ Gluten-Free – A perfect grain for those with gluten intolerance or celiac disease.
✔ Rich in Antioxidants – Helps slow aging and reduces oxidative stress.

“Don’t forget to check out my other healthy breakfast recipes including ohter ragi recipes for more delicious ideas!

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Ragi Muddha Recipe | Ragi Balls | Finger Millet Balls | Ragi Sankati

Ragi muddha is a wholesome, soft millet ball, packed with nutrients and served with flavorful sides

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, dinner, lunch

Cuisine Andhra, Karnataka, south indian

Servings 2

Ingredients

Ragi Muddha

1 cup ragi flour
¼ tsp salt
2 cups water
2 tsp ghee

Palli Chutney/Charu | Peanut Chutney

1 tbsp oil
2 red/dry chillies
1 md onion thinly sliced
¼ cup cilantro
½ cup roasted peanuts
¼ cup roasted chana dal / dhalia
⅛ cup fresh coconut
1 tbsp tamarind
½ tsp salt
½ tsp cumin / jeera
few curry leaves

Instructions

Ragi Muddha

In a thick bottomed vessel, combine 1¾ cups of water, ¼ teaspoon salt, and 1 teaspoon ghee. Bring the water to a boil.
In a small bowl take 2 tbsp ragi flour from 1 cup of flour. We will be using the remaining flour later. Add ¼ cup water and prepare a smooth lump-free batter. Keep aside.
Add the prepared ragi flour mixture to the water and stir continuously until the mixture thickens and turns glossy, ensuring there are no lumps.
Once glossy and slightly thick, like soup, add the remaining ragi flour and mix well to achieve a smooth consistency.
Spread it evenly over the pan, cover, and cook on a very low flame for 5 minutes on the smallest burner, stirring occasionally to prevent burning.
Add 1 more teaspoon of ghee, mix well, and spread the mixture evenly. Make sure to check the mixture is non-sticky, indicating the flour is cooked well.
Turn off the heat, cover, and let it rest for 10 minutes to cool.
Grease a plate with ghee. Take a ball-sized portion of the mixture and place it on the greased plate.
Wet your hand, then move the ragi mixture around the greased plate until it is coated with ghee. Then, use your hands to shape it into a round ball.

Palli Chutney / Charu

Heat 1 tablespoon of oil in a small pan. Add green chillies and and fry them slightly. Remove and set aside.
In the same pan, add ½ teaspoon jeera, ½ teaspoon mustard seeds, and 2 red chilies.
Then, add 1 medium thinly sliced onion and sauté until translucent. Turn off the heat, add ¼ cup chopped cilantro, and set aside.
In a blender, add ½ cup roasted peanuts, ¼ cup roasted chana dal, 1 tablespoon tamarind, ⅛ cup fresh coconut, a few curry leaves, ½ teaspoon each of salt and jeera, and fried green chilies. Blend into a smooth paste. Add some water to the blender, then pour it into the chutney to achieve a consistency similar to rasam.
Add the fried onion seasoning, and mix well.
Serve Ragi Muddha with a dollop of ghee on top and palli charu on the side.

Notes

Use a heavy-bottomed vessel, such as a thick non-stick pan or a cooker. A non-stick pan makes cooking easier by preventing the mixture from sticking.
Always cook the ragi mudde on a low flame to ensure the flour cooks evenly without burning.
Cooking on high flame may leave the flour undercooked and burnt.
Adding ghee is optional, but it enhances the flavor and texture.
Using a bowl instead of a plate makes it easier to handle the heat and shape the mixture effortlessly.

Keyword breakfast ideas with jowar flour, finger millet, finger millet balls, healthy breakfast, millet sankati, ragi, ragi mudda, ragi mudde, ragi sangati, ragi sankati, sangati, sorghum millet recipes

Step by step photo instructions

Name: Ragi Muddha Recipe | Ragi Balls | Finger Millet Balls | Ragi Sankati
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup ragi flour; ¼ tsp salt; 2 cups water; 2 tsp ghee; 1 tbsp oil; 2 red/dry chillies; 1 md onion (thinly sliced); ¼ cup cilantro; ½ cup roasted peanuts; ¼ cup roasted chana dal / dhalia; ⅛ cup fresh coconut; 1 tbsp tamarind; ½ tsp salt; ½ tsp cumin / jeera; few curry leaves

Ragi Muddha

In a thick bottomed vessel, combine 1¾ cups of water, ¼ teaspoon salt, and 1 teaspoon ghee. Bring the water to a boil.

2. In a small bowl take 2 tbsp ragi flour from 1 cup of flour. We will be using the remaining flour later. Add ¼ cup water and prepare a smooth lump-free batter. Keep aside.

3. Add the prepared ragi flour mixture to the water and stir continuously until the mixture thickens and turns glossy, ensuring there are no lumps.

4. Once glossy and slightly thick, like soup, add the remaining ragi flour.

5. Stir continuously from the center to achieve a smooth, lump-free consistency.

6. Spread it evenly, cover, and cook on a very low flame for 5 minutes on the smallest burner, stirring occasionally to prevent burning.

7. Add 1 more teaspoon of ghee, mix well, and spread the mixture evenly. Make sure to check the mixture is non-sticky, indicating the flour is cooked well. Turn off the heat, cover, and let it rest for 10 minutes to cool.

8. Grease a plate or bowl with ghee. Take a ball-sized portion of the mixture and place it on the greased plate.

9. Wet your hand, then move the ragi mixture around the greased plate until it is coated with ghee. Then, use your hands to shape it into a round ball.

Palli Chutney / Charu

Heat 1 tablespoon of oil in a small pan. Add green chillies and and fry them slightly. Remove and set aside.

2. In the same pan, add ½ teaspoon jeera, ½ teaspoon mustard seeds, and 2 red chilies.

3. Then, add 1 medium thinly sliced onion and sauté until translucent. Turn off the heat, add ¼ cup chopped cilantro, and set aside.

4. In a blender, add ½ cup roasted peanuts, ¼ cup roasted chana dal, 1 tablespoon tamarind, a few curry leaves, ½ teaspoon each of salt and jeera, and fried green chilies. Blend into a smooth paste. Add some water to the blender, then pour it into the chutney to achieve a consistency similar to rasam.