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Ingredients

• 3 cups ragi (finger millet) flour
• 6 cups water
• Salt to taste

Method

1. Pour 3 cups of water in a pan and bring it to boil.
2. Meanwhile, whisk the ragi flour in 3 cups of water to a smooth paste. Add this paste to the pan and stir continuously to prevent lumps from forming, and to ensure that the paste does not stick to the bottom of the pan.
3. Cook, stirring continuously, on low heat until well-cooked, approximately 15 minutes. (The kali is cooked when it reaches a thick pudding or mashed potato-like consistency, but it should not be sticky to touch.)
4. Remove from heat, cool and make balls of it, or spread it like mashed potatoes. Serve.