Makes : 3-4 balls

1 cup raagi flour salt to taste
2 tbsp. plain cooked rice 3 cups water


  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.
Nutrient Composition Per Serving
Energy (Kcal) 144 Carotene (μg) 14.0
Protein (g) 3.11 Vitamin C (mg) 0.0
Carbohydrate (g) 31.82 Mg (mg) 54.67
Fat (g) 0.48 Na (mg) 3.67
Fibre (g) 1.22 K (mg) 136
Minerals (g) 0.96 Mn (mg) 1.89
Calcium (mg) 115.7 Zn (mg) 0.91
Phosphorus (mg) 110.33 Cr (mg) 0.01
Iron (mg) 1.37