Bol Kattappa Ne Kya Khaya? Sangati – A 1000-Yr-Old Recipe Unfolds

Recipe video and cooking tips for ‘Sangati’, the only dish that featured in Baahubali.

This was the only recipe that featured in ‘Baahubali’.

(Photo: Saumya Pankaj/The Quint)

For generations, Telugu speaking people have lived in Chennai. Their dialect is unique, and so is their cooking.

Vijaya aunty is my source of authentic Chennai-Telugu food. I asked her to make ‘Sangati’, a rice+ragi (red millet) dish that’s over a thousand years old. It was also the only recipe that was featured in Baahubali.

We speak Telugu, cook the Sangati, and I enjoy it steamy-hot. Please come and drool!

Here’s the recipe, in case you’re won-drooling;

For those who need a quick fix with Sangati, try the ginger/salt accompaniment. It works!(Photo: Rahul Gupta/The Quint)

How To Cook Sangati

1. Soak 1/2 cup rice for 15 minutes in water.
2. Transfer rice to a cooking vessel. Add 2 cups of water.
3. Cook to a mash.
4. Add 1 cup of powdered Ragi (red millet) to rice. Stir vigorously.
5. Add 1 cup of water.
6. Cook for five minutes. Keep stirring.
7. Roll into a ball while hot or use a large ladle to shape into a ball.

(We all love to express ourselves, but how often do we do it in our mother tongue? Here's your chance! This Independence Day, khul ke bol with BOL – Love your Bhasha. Sing, write, perform, spew poetry – whatever you like – in your mother tongue. Send us your BOL [e-mail] or WhatsApp it to 9910181818.)