Mix ragi flour with water - consistency should be like that of dosa batter.
Prepare and allow to ferment overnight.
The next morning, place this batter in a kadai and stir continuously until the flour is cooked well and not sticky.
Use a wooden spoon and a heavy bottom vessel for cooking.
Now add cooked rice and mix well.
When it is still hot, shape into balls.
Any spicy and hot side dish like vatha kulambu can be served along with this.
Recipe courtesy: http://tamilveg.blogspot.com/
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.