|1 cup||Kurunai / broken rice|
|2 cup||Ragi flour|
Dilute ragi flour in water (thiin dosa batter consistency). Let it ferment for 8 hrs or whole night. cook the kurunai / broken rice in a thick vessel with 4 cups of water.
When the rice is well cooked, then slowly add the ragi batter and still continously. Add little salt according to ur taste. Stir and cook for another 10 minutes. Dip ur fingers in water and touch little ragi porridge. It should not stick in ur fingers. This is the right stage. Switch of the stove and allow it to cool.
Later the ragi porridge will thicken well and now add the butter milk to it and have it as thick/thin conistency.. whatever u prefer.