In a thick bottomed pan mix 2 cups of water and 1 tbsp rice flour+1tbsp ragi. This is done to avoid lumps while the mixture boils.

Place the pan over a flame of medium high heat and bring the water to a boil. Add the remaining ragi flour. Do not mix. Leave it for about 6-7minutes when the water will slowly bubble over the flour. Leave it for another 2-3 minutes & then using a wooden spatula mix the mixture. Reduce flame & keep mixing till the mixture comes together like a ball.

Remove from flame, remove contents on a plate & allow to cool off for a few minutes till it is ok for you to handle the dough. Form into palm size balls & serve.

Heat some oil & fry the onions till golden brown. Add the ginger & garlic & fry for 2 mins.

Grind this along with the powders, coconut, tomato & coriander leaves - to a fine paste

Heat some more oil in the pan & toss in the curry leaves and stir on slow flame till you get a nice aroma.

Add the meat & salt & fry for about 5minutes & add the ground masala, mix well & if you have precooked the meat in a pressure cooker add the stock (I follow this method as pressure cookers speeden up cooking time). If you are adding uncooked meat, then add about a cup of water & cook it on slow-medium flame for about 30-40minutes. Check in between, stir & add little quantities of water to assist the meat to cook well & not stick to the bottom of the pan.

For precooked meat, allow the meat to stew a bit in the ground masala for about 5minutes on sim. Switch off flame & serve hot with RagiMuddhes!