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