ராகி களி - Ragi Kali

Ingredients: 

Ragi Flour - 1 &1/2 Cups

Cooked Rice - 1/2 cups (Optional)

Water -  3 & 1/4 cups

Salt - a pinch

Method:

* In heavy bottom vessel add 3 and 1/4 cups of water. Then add cooked rice and salt. Bring it to boil on medium high heat.

* Now keep a wooden spoon (Upside down) inside the vessel. Then add Ragi flour(Shouldn't mix that flour). 

   Close with lid. Let it cook for 15 min  (wooden spoon should be inside) in medium flame.

* Then switch off the stove ,Continuously stir so no lumps are formed. Stirring is key (it will thicken which happens in about 2-3 minutes of stirring) 

* After 3-4 minutes of stirring,it should look thick and goopy but lump-free.

* The mixture is thoroughly cooked and ready to be made into balls.

* Take a flat plate, drop a little bit of goopy mixture. Sprinkle few drops of water over and around the mixture. Note: Keep a bowl with plenty of cold water handy.

* Using clean and wet hands shape this goopy mixture(while its hot enough for the hands to handle) into round balls. The size of balls are depends. 

* Eat it with keerai masiyal, keerai and dal or kadalai chutney.

* OR keep it into water , then next day you can eat with butter milk. I will post soon about kali kozhl.

Note:

• If you want the balls to be much harder, reduce the amount of water.

-நன்றி: மைதிலி தியாகு, USA