Method 1 - Mix together ragi flour and water in a pan.

Mix well to ensure there are no lumps.

Begin to cook this on a low to medium flame, stirring constantly to prevent burning and lumps.

Method 2 - Add ragi flour to a bowl and mix with ¾ cup water. Bring the other ¾ cup water to a rolling boil and then pour this ragi flour mixture. Keep stirring and cook on a medium heat.

After few minutes, you can see ragi malt turns to a glossy thick consistency. You can switch off the heat.

Add sugar/ jaggery and pour more milk as desired to bring it to the consistency.

You can also add a tbsp of almond or dry fruits powder. Add some ghee as well.

Mix water and flour in a pan and cook until the mixture looks thick and glossy. Cool this completely.

Then add salt and buttermilk.

If you do not prefer to season it can be consumed by just adding salt & buttermilk.

For seasoning, heat a pan with oil or ghee. Add curry leaves and cumin, when they splutter, off the heat. Add coriander leaves and pour this to the ragi. Stir and consume ragi java.

Stir together 4 tablespoons ragi flour with 2 cups water in a large bowl until you see no lumps. Pour 1 cup water to your steel insert of the Instant pot.

Then place the bowl of ragi mixture on the trivet inside your IP. Secure the Instant pot with the lid.

Position the steam release vent to sealing. Press PRESSURE COOK button and set the timer to 5 mins.

Let the pressure release naturally for about 10 minutes. Slowly and gently release the rest of the pressure.

After you open the lid, you may see lumps of ragi. These are just soft balls and will dissolve when you stir them with a ladle. Also adding jaggery or sugar to hot ragi at this stage helps to dissolve them faster.

Give a good mix after adding the sweetener. If you prefer milk pour pre-boiled milk. You can make it thin or thick to suit your preference.

To make the savory version, follow the tempering I mentioned above.