Measure ragi flour and curd. Chop coriander leaves finely. Keep it ready along with other ingredients. Take the ragi flour in a pan, add 1 cup of water. Mix it well with a whisk without any lumps.

Cook the ragi flour in low flame for 8-10 minutes or until its thick and shiny. Switch off the flame once done and cool it down. Heat ghee in a small pan, add cumin seeds and hing. Let the cumin seeds cracks. Switch it off once done. Set aside.

Take curd in a bowl and beat the curd well with a whisk. Then add 1 cup of water with salt and beat again until frothy. This is the butter milk. Keep it ready.

Once the cooked ragi flour is cooled down, add the prepared buttermilk to it. Mix it very well.

Then add chopped coriander leaves and the tempering items. Mix everything together once again.