Steamed Sooji Balls

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

Steamed Sooji Balls are a great source of fibre, protein and nutrients made from a blend of semolina (suji), green chilli and curry leaves. They are also tempered with flavourful spices to give extra depth to the dish. They are easy to make and can be served and enjoyed for breakfast or as an evening snack with your favourite chutney or tomato sauce for extra flavour.   


4 Servings
  • 1cup
    Semolina (Suji)
  • 1/3cup
    Flattened Rice Flakes (Chiwda)
  • 1tbsp
  • 1
    Green Chilli (finely chopped)
  • 1sprig
    Curry Leaves (chopped)
  • 1tsp
    Carom seeds
  • 1tsp
  • 4cup
    Water (divided 1½ + 2½)

For Tempering

  • 2tbsp
  • 1
    Channa daal (soaked) (optional)
  • 1tsp
    Urad Daal (soaked) (optional)
  • 1tsp
    Black Mustard Seeds
  • 2tbsp
    chopped Onions
  • 1tsp
    Red Chilli Flakes
  • 2tbsp
    Desiccated Coconut
  • 2sprig
    Curry Leaves


  1. Heat a tablespoon of oil in a pan over medium heat.

  2. Add finely chopped green chillies, curry leaves and carom seeds to the pan. Stir for a few seconds.

  3. Pour 1 ½ cups of water into the pan and add salt. Bring the mixture to a boil.

  4. Combine semolina (suji) and poha into the pan, mixing until they form a slightly sticky dough.

  5. Turn off the heat, cover the pan, and let the dough rest for 10 minutes until it becomes warm.

  6. Knead the dough with your palm until it becomes soft and elastic.

  7. Shape the dough into small tennis-sized balls.

  8. Prepare a steamer and steam the dough balls for 15 minutes. (To check if the balls are cooked thoroughly, insert a toothpick into one of the balls. If the toothpick comes out clean, it indicates the balls are done and cooked through).

  9. Once steamed, allow the balls to cool.

For Tempering

  1. Heat 2 tablespoons of oil in a flat pan over medium-high heat.

  2. Add black mustard seeds, soaked channa dal, and urad dal. Stir for about a minute or until the dal turns pinkish.

  3. Add the chopped onions and mix until they become slightly golden.

  4. Add curry leaves and chilli flakes, and stir to combine.

  5. Add the steamed semolina balls to the pan and stir until they are evenly coated.

  6. Sprinkle desiccated coconut over the balls and mix well to coat them with the tempering.

  7. Cover the pan for a few seconds to allow the flavours to meld.

  8. Serve the dish hot with tamarind or mint chutney, or tomato sauce. Enjoy!

Tips & Tricks

  1. The number of servings for this recipe may vary depending on the portion size served.

  2. An alternative to using soaked channa dal for tempering, you can use store-bought roasted channa dal.

Leena Kohli
Recipe by

Leena Kohli


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