Ragi Mudde

Bring 700 ml of water to a rolling boil in a heavy-bottomed pot. Add salt and a few drops of oil or ghee.

Take out about 100 ml of the boiling water into a small bowl and set aside.

Reduce the heat to medium. Add the ragi flour to the boiling water all at once, stirring vigorously with a wooden spoon or ladle to prevent lumps from forming.

Mix quickly and continuously until all the flour is incorporated and the mixture comes together into a thick, smooth mass.

Cover the pot with a lid and cook on low heat for 5 minutes. The steam will help cook the ragi through.

Remove the lid and stir the mixture again vigorously. If it seems too thick or dry, add the reserved hot water a little at a time and mix well.

Continue cooking on low heat, stirring every minute, for another 5–7 minutes until the ragi mudde is fully cooked, shiny, and pulls away cleanly from the sides of the pot.

Wet your hands with water. Take a portion of the hot ragi mixture (about 150 g) and quickly shape it into a smooth, round ball by rolling it between your palms. Work fast as the mixture is hot.

Repeat to make 4 mudde balls. Serve immediately with sambar, soppu saaru (greens curry), or chicken curry.