Sooji Balls Recipe (Semolina Balls, Rava Balls)

Full Recipe - https://www.whiskaffair.com/sooji-bal...

Ingredients
For The Balls
1 cup sooji (semolina)
2 tablespoons vegetable oil
¼ cup chopped onions
1 teaspoon grated ginger
2.5 cups water
1 teaspoon salt
For Tempering
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
¼ teaspoon asafetida (hing)
1 teaspoon chana dal (Bengal gram)
1 teaspoon white urad dal (split and skinned black lentils)
10-12 curry leaves (chopped)
2 dry red chilies (broken into small pieces)
½ teaspoon turmeric powder
½ teaspoon Kashmiri red chili powder
2 tablespoons chopped cilantro (fresh coriander leaves)
1 tablespoon lime juice

Instructions
Cook The Sooji
Add 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 oil in a pan over medium-high heat.
Once the oil is hot, add onions and ginger and fry for 30-40 seconds, stirring frequently.
Add water and 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 sooji balls on the steamer plate 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 oil for tempering in a pan.
Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for 3-4 seconds.
Add asafetida, chana dal, urad dal, curry leaves, and red chilies to the pan and fry until the dal turn brown. Stir frequently.
Add turmeric powder and Kashmiri red chili powder and fry for 10-12 seconds.
Now add the steamed sooji ball, cilantro, and lime juice to the pan and toss well.
Serve hot.

Notes
Skip adding asafetida to make it gluten-free.

#sujiballs #sooji #balls #soojiballs #snacksrecipe #breakfast #masalaballs #chutney #suji #ravaballs #semolina #delicious #soojihalwa #masala #tiffinboxrecipe #sweet #sheera #tasty #soojihalwa #healthyfood #yummy