SOOJI BALLS

BY WHISKAFFAIR

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By Whiskaffair

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.

STEP 1

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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.

STEP 2

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Add water and salt to the pan and bring it to a boil. Reduce the heat to low.

STEP 3

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Now start adding the roasted sooji to the pan and mix simultaneously to make a lump-free mixture.

STEP 4

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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.

STEP 5

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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.

STEP 6

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Bring 2 cups of water to a boil in a steamer over high heat.

STEP 7

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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.

STEP 8

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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.

STEP 9

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Add asafetida, chana dal, urad dal, curry leaves, and red chilies to the pan and fry until the dal turn brown. Stir frequently.

STEP 10

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Add turmeric powder and Kashmiri red chili powder and fry for 10-12 seconds.

STEP 11

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Now add the steamed sooji ball, cilantro, and lime juice to the pan and toss well. Serve hot.

STEP 12

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SOOJI BALLS are ready to serve!