Soak ragi flour in 2 cups of water overnight or 6-8 hours(mix and keep).

First boil samai rice in 11/2 cups(roughly)of water till its nicely cooked.

More water will be there with cooked rice its okay.

Mix overnight soaked ragi flour with the samai rice mixture and keep ready.

Now in a take thick bottomed vessel add 2 cups of water,bring to boil.

When it boils bring down the flame add the mixture slowly without formation of lumps you should stir continuously and add necessary salt.

Now after sometime you can bring back the flame to high mode and keep on stirring till it forms a thick shiny mixture.

It may take at-least 15-20 minutes to be nicely cooked.

You can switch off the flame.

Now transfer to a large broad vessel to cool.

When you touch with your wet hands it will not stick,this way we can recheck that the mixture is cooked.

After it cool take some two scoops of ragi koozh add needed buttermilk,some-onions and chillies mix and enjoy(always check for salt and if needed add).

It can be diluted to whatever consistency you want may be thick or thin I love to have it thin.