Take ragi flour in a wide plate or bowl. Mix salt with water and keep aside.
Sprinkle one tsp of water at a time to the flour and mix gently. After about 10 tsp, the flour should look slightly crumbly, texture shown above.
Transfer the content to a damp clean white or muslin cloth (slightly wet / Eera thuni), loosely tie a knot and keep it ready for the steaming process.
Heat up an idli cooker with little water, place the ragi flour sack on top of the idli plate, cover and steam on medium high flame for 10 minutes.
When done, it will look lightly airy (fluffed up), the aroma of the steamed ragi is the indication that its cooked well. Transfer the content back to a bowl, gently mash up the lumps and aerate and let it rest to cool for few minutes.
Meanwhile get the rest of the stuff ready. Grate the coconut, crush the cardamom and melt the ghee.
Add freshly grated coconut, crushed cardamom and mix well. Just before serving add sugar and ghee. Mix everything, press them through desired mold and serve. You may also serve with mashed banana.