Mix a smooth paste: In a small bowl, whisk 2 tablespoons of ragi flour with about ¼ cup water until smooth and lump-free. Set aside this slurry.

Boil water: In a heavy-bottomed pot, bring the remaining 1¾ cups of water to a rolling boil over medium-high heat. Stir in salt and ghee (or oil) if using.

Add the slurry: Pour the ragi-water slurry into the boiling water, stirring constantly. The mixture will thicken almost immediately.

Add remaining flour: Gradually add the rest of the ragi flour (remaining ⅔ cup) to the pot in small increments. After each addition, stir vigorously with a wooden spatula or ladle to incorporate the flour and prevent lumps. Continue adding and stirring until all the flour is mixed in and the dough forms a thick mass.

Simmer and cook: Lower the heat to medium-low, cover the pot, and let it steam for 2–3 minutes. Uncover and stir vigorously again – the dough should look glossy and pull away from the sides of the pot. If it’s very dry, add a splash of hot water and continue stirring until it comes together.

Form the balls: Remove the pot from heat and let it sit for a minute. Grease your palms with a little water or ghee, then scoop out portions of the mixture and roll into firm balls (mudde). (Tip: Using a bowl to shape each ball can make it easier to handle the hot dough.)