Cook's Hideout: Ragi Barley Sankati (Finger Millet-Barley Soup)

September 21, 2013

Ragi Barley Sankati (Finger Millet-Barley Soup)

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.
Ragi Barley Sankati (Finger Millet-Barley Soup)
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.

Ragi Barley Sankati (Finger Millet-Barley Soup)
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:
Whole Barley - 1cup
Ragi Flour - ¼cup
Salt - to taste
Garlic - 3 cloves, chopped
Bay leaf - 1
Salt & Pepper - to taste
Red onion - finely chopped, for garnish
Yogurt - for garnish

Method:
  • 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.
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17 comments:

  1. what a beautiful looking soup, i want to lie down on a hammock and enjoy this soup

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  2. 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..

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  3. This dish is new for me..in fact We hardly use ragi..I learnt about it only after blogging. Sounds healthy.

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  4. 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

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  5. That soup sounds so filling and inviting . Lovely color and awesome clicks !

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  6. perfect cooler and very nutritious!!

    Sowmya

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  7. Wat a healthy,nutritious and very filling bowl..Sankati with coconut thogayal is my favourite.

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  8. A wonderfully nutritous and filling breakfast.

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  9. 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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  10. That's a really yum and healthy porridge,Pavani...

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  11. what a filling an nutritious soup

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  12. The pairing with barley sounds very interesting!

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  13. We make ragi koozhu but never tried with barley...looks very healthy and delicious

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  14. This recipe come out so well and look delicious.

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  15. Very nutritious dish. We call it koozh.

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  16. This is great My mom used to make something similar and call it mudi. Love the pics.

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