Blogging Marathon# 32: Day 10
Theme: A-Z Dishes from Andhra Pradesh
Dish: R for Ragi Barley SankatiĀ
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.
- 1 cup Barley Whole
- Ā¼ 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 Ā½cup 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.
Logo courtesy :Ā Preeti
Check out theĀ Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A forĀ Aava Pettina Aratikaya Kura
B forĀ Bagara Baingan
C forĀ Chimmiri
D forĀ Dosakaya Pachadi
E forĀ Erra Gummadikaya Pulusu
F for Firni
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 forĀ Qabooli Biryani
what a beautiful looking soup, i want to lie down on a hammock and enjoy this soup
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..
This dish is new for me..in fact We hardly use ragi..I learnt about it only after blogging. Sounds healthy.
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 š very very yummy recipe dear and wonderful clicks .. made me nostalgic
That soup sounds so filling and inviting . Lovely color and awesome clicks !
perfect cooler and very nutritious!!Sowmya
Wat a healthy,nutritious and very filling bowl..Sankati with coconut thogayal is my favourite.
a very healthy soup!!
A wonderfully nutritous and filling breakfast.
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..:)
That’s a really yum and healthy porridge,Pavani…
what a filling an nutritious soup
what a filling an nutritious soup
The pairing with barley sounds very interesting!
We make ragi koozhu but never tried with barley…looks very healthy and delicious
This recipe come out so well and look delicious.
Very nutritious dish. We call it koozh.
This is great My mom used to make something similar and call it mudi. Love the pics.