Blogging Marathon# 32: Day 10
Theme: A-Z Dishes from Andhra Pradesh
Dish: R for Ragi Barley Sankati
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.
Ragi Barley Sankati (Finger Millet-Barley Soup)
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
Instructions
- Soak Barley in 4 cups of water for at least 30 minutes.
- Bring the mixture to a boil and simmer for 10 minutes. Strain the barley, reserving all of the stock.
- Whisk ragi flour in ½cup of water forming a slurry. Set aside.
- Heat 2tsp butter in a sauce pan, add chopped garlic and bay leaf. Cook for 1 minute or until fragrant.
- Add barley stock and ragi slurry whisking constantly. Cook until the mixture thickens, about 3-4 minutes. Season with salt and pepper.
- Serve hot topped with onions and yogurt.
Notes
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi
O for Onion Pachadi
P for Pindi Miriyam Q for Qabooli Biryani
The Pumpkin Farm
what a beautiful looking soup, i want to lie down on a hammock and enjoy this soup
Srivalli
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..
vaishali sabnani
This dish is new for me..in fact We hardly use ragi..I learnt about it only after blogging. Sounds healthy.
Manjula Bharath
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
Sapana Behl
That soup sounds so filling and inviting . Lovely color and awesome clicks !
Nivedhanams Sowmya
perfect cooler and very nutritious!!Sowmya
Priya Suresh
Wat a healthy,nutritious and very filling bowl..Sankati with coconut thogayal is my favourite.
Niloufer Riyaz
a very healthy soup!!
Sandhya Karandikar
A wonderfully nutritous and filling breakfast.
Rajani S
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..:)
PJ
That’s a really yum and healthy porridge,Pavani…
Global Tastes & Travels Inc.
what a filling an nutritious soup
Global Tastes & Travels Inc.
what a filling an nutritious soup
Harini-Jaya Rupanagudi
The pairing with barley sounds very interesting!
veena krishnakumar
We make ragi koozhu but never tried with barley…looks very healthy and delicious
preeti garg
This recipe come out so well and look delicious.
Gayathri's Cook Spot
Very nutritious dish. We call it koozh.
Archana Potdar
This is great My mom used to make something similar and call it mudi. Love the pics.