Ingredients

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1 cup raagi flour
2 tbsp. plain cooked rice
salt to taste
3 cups water

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Method :

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1. Heat water in a large, heavy, deep vessel.
2. Add salt and rice when it comes to a boil.
3. Mix, and dump flour over the boiling water.
4. Do not stir, cover and steam on moderate for 6-7 minutes.
5. Take off fire, stir vigorously with a wooden spoon.
6. When no lumps are left, and mixture is smooth, shape balls as follows.
7. Moisten hands and palms, take a lump of the dough and shape with palms.
8. Keep some water simmering in a steamer or double boiler(top vessel should have perforations).
9. Steam the raagi balls covered for 3-4 minutes.
10. Flatten a bit in plate, and serve piping hot with ghee, sambhar and curds.

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Making time: 30 minutes
Makes: 3-4 balls
Shelflife: Best fresh