Ingredients ¼ cup ragi flour 2 cups water 1 cup yogurt Salt to taste 1 teaspoon ghee or oil ½ teaspoon mustard seeds 4-5 curry leaves 2 tablespoon coriander leaves chopped 1 small green chili optional

Take ragi flour in a saucepan and add one cup of water. Whisk it well making sure there are no lumps or dry bits of flour. Add the remaining water and mix

 Place the saucepan on medium heat and bring to boil. Keep stirring and let the ragi cook until the mixture turns thick and glossy

Whisk yogurt and one cup water making sure there are no lumps. Add coriander leaves, chili, salt.

Add tempering (mustard seeds, curry leaves)

Once the ragi cools down, add it to the yoghurt mixture

Mix well making sure the cooked ragi is fully incorporated