Ragi Sangati

Bring 500g of water to a rolling boil in a heavy-bottomed pot. Add 5g of salt to the boiling water.

Once the water is boiling vigorously, reduce the heat to low. Gradually add 200g of ragi flour to the water, stirring continuously with a wooden spoon to prevent lumps from forming.

Continue stirring and mixing until the ragi flour is fully incorporated and a thick, smooth dough-like consistency is achieved. Ensure there are no dry pockets of flour.