Prep time: 2 mins Cooking time: 15 mins
1.5 cups ragi
1.5 cups water (to be added in batches)
6 teaspoons oil (to be added in batches)
1 teaspoon salt
(Full video instruction is below)
Add 3tsp oil to the pan and coat.
Add ragi,water and salt. Mix well to not form any lumps.
Turn on the flame and let it start simmering. It starts thickening in about 5 mins.
Keep stirring so there are no lumps formed. Add 2tsp oil and once the mixture forms a thick mass, add 1/4 cup water and close a lid and let it cook for 7-10 mins.
The mixture becomes dark once it's cooked.
Start forming medium sized balls as seen in the video.
Serve the soft ragi balls with Sambar.
Using non stick pan/aluminium would make it easier to make ragi balls but I have used steel pan because non-stick/aluminum is not good for a health.