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1
Pour the water into a heavy-based pot and bring it to a vigorous, rolling boil over high heat, because flour that meets water at any lesser temperature swells unevenly on contact and locks into lumps before the spoon can catch them. Wait until the surface is in full, aggressive motion before you move to the next step. No flour enters the pot before that moment.
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2
Begin stirring the boiling water in a steady circular motion, then add the ragi flour in a single, continuous stream while stirring without interruption, so the flour is carried into movement the instant it touches the water and never sits long enough in one place to seize. This is where the dish lives or dies: flour that hits still or insufficiently agitated water forms hard knots that no subsequent stirring will smooth out. Keep the stream and the spoon moving together until all the flour is in.
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3
Reduce the heat to medium-low and continue to stir and press the paste firmly against the sides and base of the pot with a heavy wooden spoon or the traditional wooden stick, so the dense mass cooks through to its core rather than scorching at the edges while the centre stays raw. Cook until the paste pulls cleanly away from the pot sides with no wet residue and holds a firm, non-sticky mass. The surface will lose its sheen and darken further to a uniform deep brown.
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4
Test the consistency by pressing the back of the spoon against the paste — it should resist the pressure and spring back faintly, because a paste that slumps or leaves a wet smear has not yet driven off enough moisture to hold a ball under its own weight. It must not feel tacky or leave residue on the spoon. Under-cooked paste is sticky and will not shape.
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5
Moisten the palm with cold water so the hot paste releases cleanly instead of tearing and sticking to dry skin. Working while the paste is still very hot — cold paste stiffens and will not smooth into a taut sphere — scoop a portion into the wet palm and roll it in a single, continuous circular motion. The ball is done when its surface is uniformly taut and free of cracks.
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6
Serve immediately alongside sambar, bassaru, or soppu palya. The mudde is swallowed whole with a mouthful of the liquid accompaniment; it is not chewed. The ball should be cohesive enough to travel intact.