Add 1 cup water to a saucepan / thick bottom pan. To this add salt, 2 drops of ghee/oil. On high heat, bring this to a gentle boil by closing this with a lid/plate.
Meanwhile, mix 1 tbsp of ragi flour with the remaining 0.5 cup water to make a lump-free slurry (mixture). This makes it 1.5 cups of water in total.
Once the water in the saucepan comes to a gentle boil (becomes slightly warm), pour this ragi slurry and mix well. Let this mixture now come to a rolling boil, (it should start boiling well).
Just at this point reduce the heat to medium and pour the remaining ragi flour (1 cup). Immediately place a lid/plate on top and let this cook for 4-5 minutes on medium-high heat.
Next, using a wooden stick or the round bottom part of a wooden spatula, apply good amount of force and vigorously mix the content in the saucepan well. Break the lumps at this stage. Mixing takes about 3-5 minutes.
Bring the heat to low, cover the pan with a plate again and let this cook a bit more, for about 2-3 minutes. Mix again if there are lumps.
Next, take off the saucepan from the stove and let the ragi mixture cook for some more time, say 2 minutes.
If the ragi mixture is cooked well and is of the right consistency, it will immediately form a lump and comes together.
To check, dip your fingers in cold water and touch the mixture. It should be non-sticky and you should be able to shape it into a small ball.
Grease a plate with a tsp of ghee/oil. Transfer the cooked ragi mixture onto the greased plate and divide it into 2 or 3 portions based on your preferred size of ragi mudde.
Roll gently and shape them to form ragi balls, by dipping your palm in cold water.
Ragi Mudde is now ready to serve with any curry/sambar/rasam of your choice.