Suji Ball

Ingredients 

For Sooji Balls:

• 1 cup semolina (sooji)
• 2 ½ cups water
• 2 tsp oil
• 1 tsp ginger chili paste
• ¼ cup desiccated coconut
• Salt to taste
• 1 tsp red chilli flakes
• ¼ tsp turmeric powder
• Handful of chopped coriander leaves
• Juice of 1 lemon

For tempering:

• 1 tsp oil
• 1 tsp mustard seeds
• 1 sprig curry leaves

Method

1. Dry roast 1 cup semolina (sooji).

2. Add salt to taste, ¼ turmeric powder, 1 tsp red chili flakes, 1 tsp ginger chili paste, a handful of chopped coriander, ¼ cup desiccated coconut. (Update: I recently made this recipe and added 2 tsp red chili flakes instead of 1. I loved the kick. You can adjust the same as per your liking. However if making for kids keep it upto 1 tsp only.)

3. Add juice of 1 lemon and 2 tsp oil.

4. Mix everything well.

5. Add 2 ½ cups water.

6. Stir continuously. Ensure there are no lumps. Bring the dough together.

7. Cover and let it cook on low flame for 3 minutes.

8. After 3 minutes, take out in a mixing bowl or plate and let it cool down till it is warm and workable.

9. Knead for 5 minutes.

10. Make the smooth dough. Make sure it is not too soft. (If it is too soft, add rice flour as much required.)

11. Now make lemon size balls with the dough.

12. Steam balls for 15 minutes.

13. Take them out and let them cool.

14. Heat 1 tsp oil. (You might have to use upto 2 tsp if not making in a non stick pan.)

15. Add 1 tsp mustard seeds (raie).

16. Once the seeds crackle, add 1 spring of curry leaves.

17. Add steamed sooji balls.

18. Sauté well for 3-4 minutes.

19. Bon Appétit: Serve sooji balls with tomato ketchup or coconut chutney.