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.
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Heat a tablespoon of oil in a pan over medium heat.
Add finely chopped green chillies, curry leaves and carom seeds to the pan. Stir for a few seconds.
Pour 1 ½ cups of water into the pan and add salt. Bring the mixture to a boil.
Combine semolina (suji) and poha into the pan, mixing until they form a slightly sticky dough.
Turn off the heat, cover the pan, and let the dough rest for 10 minutes until it becomes warm.
Knead the dough with your palm until it becomes soft and elastic.
Shape the dough into small tennis-sized balls.
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).
Once steamed, allow the balls to cool.
Heat 2 tablespoons of oil in a flat pan over medium-high heat.
Add black mustard seeds, soaked channa dal, and urad dal. Stir for about a minute or until the dal turns pinkish.
Add the chopped onions and mix until they become slightly golden.
Add curry leaves and chilli flakes, and stir to combine.
Add the steamed semolina balls to the pan and stir until they are evenly coated.
Sprinkle desiccated coconut over the balls and mix well to coat them with the tempering.
Cover the pan for a few seconds to allow the flavours to meld.
Serve the dish hot with tamarind or mint chutney, or tomato sauce. Enjoy!
The number of servings for this recipe may vary depending on the portion size served.
An alternative to using soaked channa dal for tempering, you can use store-bought roasted channa dal.
How do I make steamed sooji balls from semolina and what is the cooking process?
To make steamed sooji balls, start by heating oil in a pan and adding chopped green chillies, curry leaves, and carom seeds. After stirring for a few seconds, pour in 1½ cups of water and salt, bringing it to a boil. Mix in semolina and flattened rice flakes until a sticky dough forms. Let it rest for 10 minutes, then knead until soft. Shape the dough into balls and steam them for 15 minutes. Finally, temper with mustard seeds, soaked dals, and onions before serving.
Are steamed sooji balls suitable for a vegetarian or vegan diet?
Yes, steamed sooji balls are suitable for both vegetarian and vegan diets. They are made primarily from semolina, rice flakes, and spices, with optional ingredients like channa dal and urad dal that can be omitted if desired. Serve them with vegan chutneys for a delicious meal or snack.
What can I substitute for semolina in steamed sooji balls?
If you need a substitute for semolina in steamed sooji balls, you can use fine rice flour or even chickpea flour (besan). Keep in mind that the texture and flavor may vary slightly, so adjust the water content as needed to achieve a dough-like consistency.
How should I store leftover steamed sooji balls?
To store leftover steamed sooji balls, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply steam them again for a few minutes or microwave them until warm.
What are the best chutneys or sauces to serve with steamed sooji balls?
Steamed sooji balls pair wonderfully with a variety of chutneys and sauces. Popular choices include tamarind chutney, mint chutney, or even a simple tomato sauce. These condiments enhance the flavors and provide a delicious contrast to the savory balls.
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