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)
- 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
- 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.
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