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Before you jump to Sooji /Semolina Steamed Balls recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight from reading it, now let’s go back to sooji /semolina steamed balls recipe. You can cook sooji /semolina steamed balls using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Sooji /Semolina Steamed Balls:
- You need 3 cups water
- Get 2 cups semolina/ Sooji
- Get 2-3 spoon oil
- Provide 1/2 inch ginger grated
- Get to taste salt and pepper powder
- Use 1/2 tbsp mustard seeds
- Provide 7-9 curry leaves
- Take as needed water to steam
- Get 1 spoon Sambhar masala
- Get 1 spoon Garlic powder
- Use 1 spoon Paste masala
- Get 1/2 spoon Kashmiri chilli powder
- Use 1/4 cup fresh coconut grated
Instructions to make Sooji /Semolina Steamed Balls:
- Add water in a deep pan, add ginger, salt and pepepr to the water.
- Start adding suji in small portions when water starts boiling. Keep stirring to avoid lumps.
- When all the suji is mixed and mixture turns thick, switch off the flame and keep it covered for 15-20 minutes.
- After 20 minutes, grease your hands with some oil and knead the mixture a bit like a dough
- Make small balls of the dough and put in stramer for 20 minutes.
- Prepare the tadka : In a pan,heat 2 spoons of oil, add mustard seeds, curry leaves, peanuts and roast for a few minutes. Now add the flavour of your choice, Kashmiri chilli powder and salt to taste and a few spoons of water.
- Mix in the steamed balls (after cooling them a bit), cover with lid and let them cook on low flame for 5 minutes.
- Garnish with fresh coconut and serve hot with mint or coconut chutney.
Semolina (Sooji ) is a product of wheat milling that is created when the wheat kernels are processed using corrugated cast-iron rollers. During this phase of wheat milling, the bran, germ, and endosperm are separated and the endosperm breaks into coarse grains. In a small to medium saucepan, heat ghee. Sauté until light brown, stirring constantly. Cover the pot and steam the idlis ten to twelve minutes on medium heat.
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