Browntop Millet Sankati (Stiff Porridge Balls)

Ingredients

• browntop millet grits — 30 g (washed)
• water — 170 ml (for an open pan; 180 ml in a pressure cooker)

Method

1. Bring the water to a boil in a heavy pan.
2. Add the washed grits a little at a time, stirring constantly to keep them smooth.
3. Keep cooking and stirring until the grits are fully cooked and the mass is thick, about 18 to 20 minutes.
4. Turn it onto a moistened plate and shape it into a ball with wet hands. Serve hot with a curry or pappu (dal).