1 c Raagi flour
2 tb Plain cooked rice
Salt to taste
3 c Water
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
Shelflife: Best fresh
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