Heat 2 cups of water in a saucepan. To the leftover xbd cup of water add the Nagli flour and stir to dissolve it completely till no lumps remain.
Add the cumin seeds, ajwain, hing and salt.
Once the water starts boiling, slowly add the ragi-water mixture, stirring constantly to ensure that no lumps are formed. Cook and stir for 1-2 minutes.
Serve hot with a dollop of Ghee or cool completely and serve topped with curd/buttermilk. Sprinkle some cumin powder if you like.