In a separate bowl, take 1 cup water and 1 cup of ragi flour and use a whisk to mix till it is lump free and smooth. Set aside.

Take ½ cup of water in a nonstick kadai. Add salt and bring it to a full boil.

Now pour in the ragi slurry into the boiling water and use a spatula to mix till it is starts to thicken. Constantly mix so it gets thick and lump free.

You have cook this on medium high heat till the ragi mixture starts to leave the sides of the pan and is really thick. It will take 5 minutes.

Add in 1 teaspoon of ghee mix well. Now sprinkle 2 tablespoon of water and use a spatula to break the ragi mixture roughly so the water can distribute. Cover the pan with lid and cook covered on low medium heat for 5 minutes. By this time the ragi will be cooked.

Now open the lid and mix it one more time. Bring all the mixture to the centre of the pan. The mixture will be slightly sticky.

Now cover the pan with a lid and set aside for 10 minutes to rest. By this time the ragi would have cooled a bit and become non-sticky.

After 10 minutes open the lid and Use your wet fingers to touch the ragi mixture, it should be non-sticky.

Take a deep steel bowl or measuring cup. Add 1 teaspoon of ghee into the cup and spread it on all sides. Take a portion of the ragi mixture using the spatula and add it into the greased cup. Shake it and swirl it so the ragi mixture forms a ball. Take the ball in your hands and shape it even more so it is smooth.

Place it in a serving dish. Repeat with the remaining portion of the ragi mixture. You will get around 3 medium size ragi mudde. Keep this covered until ready to serve.

Serve with any curry of choice.