Directions to make Ragi mudde:

• 1. Mix 2 tablespoons of ragi flour with 1/2 a cup of water in a utensil.
• 2. Add the remaining 1-and-1/4 cup of water and salt to an aluminum / thick-bottomed utensil.Boil the water.
• 3. Add ragi flour-and-water mixture of Step 1 to the boiling water, stirring continuously.Bring the mixture to boil.
• 4. Pour about half a cup of the mixture to a utensil. Keep aside this mixture.
• 5. Continue to heat the remaining mixture of Step 3.
• 6. Add the remaining ragi flour to the boiling mixture when it rises to the rim of the utensil.
• 7.Do not mix. Leave the wooden spatula inside the utensil.
• 8. When the mixture rises to the top, turn the flame to sim mode.
  Simmer for 5-7 minutes.
• 9. Hold the utensil tightly with a cloth or a pot holder with one hand and stir the ragi flour with the spatula with the other hand.
• 10. Continue to stir the ragi flour till it mixes completely.
• 11. Add the mixture that you kept aside in step 4, from an inner side of the utensil, so the mixture reaches the bottom.Continue to heat.
• 12. Scrape the paste from the sides of the utensil, using another spatula, and place the paste back in the utensil.
• 13. Stir the pasteand mixture when it starts to boil.
• 14. Continue to stir the paste and mixture till this combination becomes an uniform paste without lumps.
• 15. Scrape the paste, using another spatula, from the sides of the utensil and place the paste back in the utensil.
• 16. Flatten the surface of the paste with a wet spatula.
• 17. Remove the spatula and cover the utensil with a tight plate.
• 18. Continue to cook in sim mode for another 2-3 minutes.
• 19. Turn off the stove. Leave the utensil on the stove for a few minutes.
• 20. Coat a plate with little oil or ghee.
• 21. Take about half a portion of the pasteusing a wet spatula and place the paste on the plate.
• 22. Wet your hand and roll the paste into a ball on the plate.
• 23. Repeat the procedure for the other half portion of the paste and make another ball. Soft ragi mudde is ready.

Serve with sambar and side dishes like pickles, onion, cucumber and chutney..