Sooji Balls Recipe Semolina Balls Rava Balls Video

on Oct 18, 2022, Updated Feb 05, 2024

About Sooji Balls (Semolina Balls, Rava Balls)

Sooji Balls (Semolina Balls, Rava Balls) is an interesting breakfast or snack recipe prepared by steaming and tempering soft and spongy semolina balls. Semolina (Sooji) is cooked, formed into small balls, steamed, and later tempered to make these delicious semolina balls. They are easy to make, need simple pantry ingredients, and come together in under 50 minutes. Serve semolina balls with coconut chutney, coconut cilantro chutney, or any other chutney, and a hot cup of coffee or tea. This recipe is vegan and can be easily doubled or tripled. Here are more Indian breakfast recipes that you may like

Hyderabadi Spot Idli Mangalore Neer Dosa Instant Rava Appe Ragi Idli Instant Chettinad Kuzhi Paniyaram Oats Idli Rava Idli Rava Upma Banarasi Chura Matar Ven Pongal

Ingredients

For The Semolina Balls

You will need semolina (fine sooji), oil, onions, fresh ginger, water, and salt. You can skip onions to make a no onion no garlic version of this recipe.

For Tempering

To temper the suji balls, you will need oil, brown mustard seeds, cumin seeds, asafetida (hing), chana dal (Bengal gram), white urad dal (split and skinned black lentils), curry leaves, dry red chilies, turmeric powder, Kashmiri red chili powder, cilantro (fresh coriander leaves) and lime juice.

How To make Sooji Balls

Cook The Sooji

Add 1 cup of sooji to a pan and dry roast on medium heat until golden brown (7-8 minutes), stirring continuously to avoid burning at the bottom of the pan. Remove the pan from the heat and keep it aside. Heat 2 tablespoon oil in a pan over medium-high heat. Once the oil is hot, add ¼ cup of chopped onions and 1 teaspoon grated ginger and fry for 30-40 seconds, stirring frequently. Add 2.5 cups of water and 1 teaspoon salt to the pan and bring it to a boil. Reduce the heat to low. Now start adding the roasted sooji and mix simultaneously to make a lump-free mixture. Cover the pan with a lid and cook undisturbed for 10 minutes. Remove the pan from heat and let the mixture cool down for 10 minutes.

Make Sooji Balls

Transfer the cooked sooji to a flat surface and mash it using your palms (or the back of a steel bowl) until the mixture is smooth. Note – Make sure the cooked semolina is still slightly hot otherwise, the balls will crumble. Make small lime-sized balls from the mixture.

Steam The Balls

Bring 2 cups of water to a boil in a steamer over high heat. Arrange the balls on the steamer plate in a single layer and steam them for 10-12 minutes on high heat. You can also use an idli steamer to steam the balls.

Temper The Semolina Balls

Heat 2 tablespoon oil for tempering in a pan. Once the oil is hot, add 1 teaspoon brown mustard seeds and 1 teaspoon cumin seeds and let them crackle for 3-4 seconds. Add

¼ teaspoon asafoetida 1 teaspoon chana dal 1 teaspoon white urad dal 10-12 chopped curry leaves 2 dry red chilies (broken into small pieces)

to the pan and fry until the dal turns brown. Stir frequently. Add ½ teaspoon turmeric powder and ½ teaspoon Kashmiri red chili powder and fry for 10-12 seconds. Now add the steamed sooji ball, 2 tablespoon chopped cilantro, and 1 tablespoon lime juice to the pan and toss well. Serve hot.

Serving Suggestions

Serve Sooji Balls with white coconut chutney, mint coconut chutney, red chilli coconut chutney, onion tomato chutney, or any other chutney of your choice, and a cup of tea or coffee.