In a small bowl, mix together 1 tablespoons ragi flour with 3 tablespoons water. The mixture should be free of lumps. Set this aside.

To a heavy bottom pot, pour 2 cups water. Add ⅓ teaspoon salt and ½ teaspoon ghee. Both these are optional.

Bring the water to a boil, then stir the ragi mixture with a spoon and pour it straight into the boiling water.

Give a good mix with the spoon and let it come to a boil again on a medium heat.

You will see the mixture begins to thicken and bubble, then lower the flame completely and add the flour.

Mix with a sturdy wooden stick or a spatula to incorporate the flour into the water. Within 60 to 90 seconds you should see no streaks of flour.

Continue to mix until no lumps remain. Scrape off the stick with a spoon to loosen all of the ragi stuck to it.

Cover the pot and let it cook on the lowest heat for 5 mins.

After 5 minutes, give a mix again for 30 to 60 seconds. Remove the stick and cover back. Turn off and let it steam in the residual heat for another 5 minutes. (with the stove turned off)

Perfectly done ragi mudde will be non-sticky when you touch it with your fingers or a spoon.

Grease or moisten a wide plate with few little water. This helps the dough not to stick to the plate.

Transfer the dough to the plate. Grease your fingers with ghee or dip your fingers in a bowl of water.

Begin to knead the dough for 30 to 60 seconds. Then divide to 2 to 3 equal portions and roll to small balls.

Serve ragi mudde hot with a gravy or soupy lentil dish.

We will need ½ cup flour for this recipe. Stir in 1 tbsp ragi flour in 1 cup water. Also add little salt to taste and bring the water to a rolling boil.

Add the rest of the flour in 2 parts. If you are making more ragi mudde then add it in 3 to 4parts.

Take the pot away from the stove and place on the kitchen counter. Stir well with the wooden stick or spoon to prevent any lumps. Put it back to the stove and cook until it turns thick. Scrape off the sides and get the dough to the center of the pot.

Cover and cook on a lowest heat for about 2 to 3 minutes, making sure it does not burn.

Turn off the stove and let the dough rest for few minutes. Keep the pot covered at the steam helps to cook it fully.

When the temperature comes down, either grease your hand with ghee or moisten with water and roll it to balls.

Serve ragi mudde hot with any gravy or sambar.