Take a large mouthed vessel, add a cup of water to it. Key Ingredients: ragi
Heat till the water boils, add salt to taste.
Mix the ragi in a cup of cold water.
Add the dissolved solution slowly to the boiling water, stirring it with a strong ladle (back end).
Keep whisking till the mudde (flour dough) becomes smooth and soft without gantu (lumps).
Reduce the flame, cover with a lid and cook for 5 minutes.
The consistency must be semi solid like the wheat dough.
When serving, wet your hand take out and make a ball and put it in the middle of a plate.
Pour some sambar around it. Add a spoon of ghee/butter if you wish.