Art of Cooking

Ingredients: 

 

Ragi flour 1 ¼ cup
Wheat rava or Soji ¼ cup
Water 4 cups

 

 

Preparation Method:

 

Heat water in a kadai, when water boiling, add wheat rava/ soji cook for 3-4 minutes until the rava is cooked. In this stage add ragi flour by stirring continuously using a wooden spatula (backside).

 

After adding the flour reduces the heat to medium. Keep on stirring for another 3-4 minutes, if any lumps try to break during this time.

Now close the lid and leave it in simmer for another 2-3 minutes. 

 

Turn off the stove and let it cool for 5 minutes. Divide the mixture into three equal portions; take one portion and place on a bowl, using wet hands make them to round balls. Serve hot with groundnut chutney or sambar

 

Note:

 

Before adding rava and flour the make sure water is boiling or else ragi flour will not cook .

Using of rava helps to reduce the lumps and gives a good taste.

You can store in refrigerator for 3-4 days.

Adding yogurt and water is your choice might increase and decrease; I like to add more yogurts but my husband like fewer yogurts and more water.