Instructions: Heat water in a large, heavy, deep vessel.

Add salt and rice when it comes to a boil.

Mix, and dump flour over the boiling water.

Do not stir, cover and steam on moderate for 6-7 minutes.

Take off fire, stir vigorously with a wooden spoon.

When no lumps are left, and mixture is smooth, shape balls as follows.

Moisten hands and palms, take a lump of the dough and shape with palms.

Keep some water simmering in a steamer or double boiler(top vessel should have perforations).

Steam the raagi balls covered for 3-4 minutes.

Flatten a bit in plate, and serve piping hot with ghee, sambhar and curds.

Making time: 30 minutes

Makes: 3-4 balls

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