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Blogging Marathon# 32: Day 10
Theme: A-Z Dishes from Andhra Pradesh
Dish: R for Ragi Barley Sankati 

Letter R stands for ingredients like Raagi (finger millet), Rawa etc. Today’s dish Ragi-Barley Sankati is a slight modification to Ragi Sankati that is made widely in A.P.

I didn’t taste ragi sankati until a couple of years ago when e were visiting India, my aunt brought us hot ragi sankati for breakfast one day. I’ve seen it on many blogs, but never tried to make it myself. Once I tasted my aunt’s version I was hooked. I bought a packet of ragi flour to try in my own kitchen. Then I found Valli’s quick and easy pressure cooker version of ragi sankati and have been making it ever since.

I saw the recipe for this Ragi-Barley Sankati on one of the Telugu cooking shows and I really wanted to try it. It’s perfect when served at room temperature on a hot summer day. Both Barley & Ragi are considered healthy and the combination is both tasty and nutritious. Topping the sankati with a dollop of yogurt and chopped red onions is my favorite part of the whole meal.

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Ragi Barley Sankati (Finger Millet-Barley Soup) Yum
Ragi Barley Sankati (Finger Millet-Barley Soup)
Course breakfast
Cuisine andhra
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
  • 1 cup Barley Whole
  • ¼ cup Ragi Flour
  • to taste Salt
  • 3 cloves Garlic - chopped
  • 1 Bay leaf
  • to taste Salt Pepper &
  • Red onion - finely chopped, for garnish
  • Yogurt - for garnish
Course breakfast
Cuisine andhra
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
  • 1 cup Barley Whole
  • ¼ cup Ragi Flour
  • to taste Salt
  • 3 cloves Garlic - chopped
  • 1 Bay leaf
  • to taste Salt Pepper &
  • Red onion - finely chopped, for garnish
  • Yogurt - for garnish
Ragi Barley Sankati (Finger Millet-Barley Soup)
Instructions
  1. Soak Barley in 4 cups of water for at least 30 minutes.
  2. Bring the mixture to a boil and simmer for 10 minutes. Strain the barley, reserving all of the stock.
  3. Whisk ragi flour in ½cup of water forming a slurry. Set aside.
  4. Heat 2tsp butter in a sauce pan, add chopped garlic and bay leaf. Cook for 1 minute or until fragrant.
  5. Add barley stock and ragi slurry whisking constantly. Cook until the mixture thickens, about 3-4 minutes. Season with salt and pepper.
  6. Serve hot topped with onions and yogurt.
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18 thoughts on “Ragi Barley Sankati (Finger Millet-Barley Soup)”

  1. Very interesting one with barley Pavani..athamma keeps asking me to get barley but then when we get it, we forget about it..we mostly make it as sankati with rice..as a liquid it’s filling as well..

  2. Oh wow this porridge was my fav, my neighbor used to make this for some festival and she used to give spinach poriyal, chopped onions and Buttermilk with this poridge 🙂 very very yummy recipe dear and wonderful clicks .. made me nostalgic

  3. Ragi is so cooling! I too came across it recently in one of the BMs. Your post is def making me want to try this, no barley..may be I will just make ragi koozh..:)

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