Method

1. Heat water in a large, heavy, deep vessel.
2. Add salt and rice when it comes to a boil. Mix, and dump flour over the boiling water.
3. Do not stir, cover and steam on moderate for 6-7 minutes.
4. Take off fire, stir vigorously with a wooden spoon.
5. When no lumps are left, and mixture is smooth, shape balls as follows.
6. Moisten hands and palms, take a lump of the dough and shape with palms.
7. Keep some water simmering in a steamer or double boiler (top vessel should have perforations).
8. Steam the raagi balls covered for 3-4 minutes.
9. Flatten a bit in plate, and serve piping hot with ghee, sambhar and curds.