Ingredients
Ragi/finger millet flour - 2 cups
Boiling water - 1 1/2 to 2 cups
Salt - as required
For tempering
Mustard seeds - 1 1/2 tsp
Urad dal - 1 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 1 sprig
Green chillies, chopped - 2
Ginger, chopped - 1/2 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/2 tsp
Oil
Method
In a bowl, mix flour, water and salt. Mix thoroughly with the help of a spoon to form a soft dough. Cover and let it rest for 4-5 minutes. After that, roll them into balls. Place them in a steamer and steam for about 5 minutes or until cooked.
Heat oil in pan. Splutter mustard seeds, urad dal, cumin seeds, curry leaves, green chillies, ginger, turmeric powder, and asafoetida. To this, add cooked ragi dumplings and mix well so that everything is well blended. Switch off and transfer to a serving bowl. Add grated coconut and mix. Serve immediately.
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