Ragi Kali

🔥 Prep

• Measure 150 g of ragi flour into a bowl.
• Measure 450 ml of water in a measuring jug.
• Measure 0.5 tsp of salt.

🔥 Cook

• 1. Bring the 450 ml of water to a rolling boil over high heat.
• 2. Add the 0.5 tsp of salt to the boiling water and stir.
• 3. Reduce the heat to medium and slowly sprinkle the 150 g of ragi flour into the water while stirring continuously with a wooden spoon to prevent lumps.
• 4. Continue to stir vigorously for 3–4 minutes until the mixture thickens and pulls away from the sides of the pot, forming a smooth dough.
• 5. Once the dough is smooth and glossy, turn off the heat and let it rest for 2 minutes to cool slightly.
• 6. Wet your hands with a little water, then take a portion of the dough (about 30 g) and roll it into a smooth ball between your palms.
• 7. Repeat with the remaining dough to form all the ragi kali balls, placing them on a plate.
• 8. (Optional) If serving with curry, keep the balls warm by covering with a clean cloth.

🔥 Serve

• Serve the ragi kali hot alongside a spicy South Indian curry (such as sambar or rasam) or a glass of sour buttermilk.
• Garnish with a drizzle of ghee or a sprinkle of chopped coriander if desired.
• Enjoy while warm for the best texture.