In a bowl add the sour yogurt.
Whisk well and add 2 cups of water to this.
Add salt and asafoetida.
Now add ½ cup of ragi flour to this.
Mix well without lumps.
In a pan add 1 tbsp sesame oil.
Add mustard seeds and mor milagai.
When the mustard splutters, simmer the flame to the lowest and add the ragi mixture.
Mix well without any lumps.
Let this cook on a medium-low flame for 10-12 minutes.
Add 2-3 tsp of sesame oil.
Mix well and once the mixture turns glossy and comes into a whole mass, switch off the flame.
Add curry leaves. This is optional.
You can serve this as it is.
You can spread this in a plate and cool it for 15 minutes and cut it into cubes and serve also.