Ragi Sangati with Peanut Chutney

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Recipe

Ingredients

	1 cup	Ragi flour
	1 cup	Rice , raw
	4 cups	Water
	1 teaspoon	Salt , to taste
	1 cup	Peanut
	2 tablespoons	Oil
	2 cloves	Garlic , finely chopped
	2	Green Chili , slit
	1	Onion , thinly sliced
	1 teaspoon	Cumin , seeds
	1 teaspoon	Tamarind , pulp

Instructions

1. 1 Wash the rice thoroughly and soak it in water for 30 minutes.
2. 2 In a large pot, bring 4 cups of water to a boil and add 1 teaspoon of salt.
3. 3 Drain the soaked rice and add it to the boiling water. Cook until the rice is soft and mushy.
4. 4 Reduce the heat to low and gradually add the ragi flour to the cooked rice, stirring continuously to avoid lumps.
5. 5 Once the ragi flour is fully incorporated, cover the pot and let it cook on low heat for about 10 minutes.
6. 6 Turn off the heat and allow it to rest for a few minutes before shaping into balls.
7. 7 For the peanut chutney, heat 1 tablespoon of oil in a pan and roast the peanuts until golden brown. Set aside to cool.
8. 8 In the same pan, add another tablespoon of oil and sauté the garlic, green chilies, onion, and cumin seeds until the onion is translucent.
9. 9 Combine the roasted peanuts, sautéed mixture, tamarind pulp, and salt in a blender. Grind to a smooth paste, adding a little water if necessary.
10. 10 Serve the ragi sangati with the freshly prepared peanut chutney.