🍽️ Ragi Sangati Recipe | Rayalaseema Ragi Mudda (Finger Millet Balls)

Last Updated: May 6, 2026

Ragi Sangati, also known as Ragi Mudda, is a traditional and nutritious dish from the Rayalaseema region of Andhra Pradesh. Made with finger millet flour and rice, this dish is known for its soft texture and health benefits.

It is commonly served with spicy curries like natukodi pulusu or with chutneys like Kadapa erra karam, making it a staple meal in many Andhra households.

Ragi Sangati, also known as Finger Millet Dumplings, is one of the famous traditional rice recipes in the Rayalaseema region in South India. Ragi Sangati, also called Ragi Mudde in some parts of Karnataka, is served with chicken/Mutton curry, Brinjal curry, Groundnut Chutney, and even with Fish curry. 

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Ragi Sangati

Soft and healthy ragi sangati made with finger millet flour and rice, a traditional Rayalaseema dish.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4

Calories: 200

Ingredients Method Video Notes

Ingredients

  

• 1 cup Rice
• 2 cups Water
• 1 cup Ragi Flour (finger millet flour)
• Salt (optional)

Method

 

1. Wash and cook rice with water until soft and mushy.
2. Add ragi flour slowly into the hot rice without mixing initially.
3. Cover and cook for 2–3 minutes on low flame.
4. Mix thoroughly using a wooden stick or ladle until smooth.
5. Shape into round balls (mudda) while still hot.
6. Serve immediately.

Video

Notes

• Mix quickly to avoid lumps
• Serve hot for the best taste

Ingredients used in Ragi Sangati Recipe (Finger Millet Dumplings):

• Rice – 2 Cups
• Water – 5 cups
• Salt – to taste
• Finger millet flour – 2 cups

Preparation Method:

• Soak rice in water for 15-20 minutes.
• Take a pan and add the soaked rice, water, a little salt, and cook with the lid on until it is 80% done. 
• Remove the lid and now, sprinkle the ragi flour. Do not mix. Let the mixture cook for 4-5 minutes on medium flame.
• Now switch off the stove and after 4-5 minutes, start stirring the ragi mixture. Mix well, making sure there is no dry flour left. 
• Traditionally, a stick is used for stirring and mixing the dumpling mixture. It’s called Ragi Kolu. If you don’t have it, you may use the back of a wooden ladle, and it will work just fine. 
• Keep mixing for a couple of minutes. 
• Dump the mixture onto the plate and try to form a ball with a spatula. Portion the balls. Dip your hands in water and form the balls.
• Serve hot with your favorite dish.

Here is the YouTube Video link for this Recipe with more visual details: