Mandia Pej

Mix the ragi flour with 4 cups of water, mix well, and let it sit overnight. (Some places also add a little rice flour, but this is optional.)

Wash and soak the rice for an hour before cooking.

In a deep pot (if using clay pot), add 5 cups of water and bring to a boil.

Add the rice and cook until soft. Add the ragi mixture and stir continuously with a spoon to prevent lumps.

When the rice starts boiling, add salt and cook thoroughly on low heat for 10-12 minutes (it will be a little thin, so add water as needed).

The delicious ragi is ready. Serve once it cools. It is best eaten with raw mango and tomato chutney.