Sooji Balls | Kids tiffin recipes

What are Sooji Balls?

As the name suggests sooji balls are flavorsome ball-shaped dumplings made up of semolina or rava (sooji). These balls are steamed to cook and then tempered to add more flavors therein. Semolina balls have the flavors of coconut, coriander leaves, lemon juice, ginger, green chili, etc. Sooji ball is a healthy snack as it is cooked by steaming and very little oil is used. Do try this recipe as it is

Healthy snack recipe
Kids’ friendly recipe

Let’s talk about the ingredients for Sooji Ball

Sooji i.e. semolina forms the base of the recipe. Basic flavoring ingredients such as coconut, coriander leaves, etc have been added. I have used desiccated coconut. You can use a fresh one. Ginger chili paste has been used. I have kept the tempering very basic by adding only mustard seeds and curry leaves. You can add chana dal and urad dal too for some crunch.

How To Make Sooji Balls

1. Dry roast 1 cup semolina (sooji).

2. Add salt to taste, ¼ turmeric powder, 1 tsp red chili flakes, 1 tsp ginger chili paste, a handful of chopped coriander, ¼ cup desiccated coconut. (Update: I recently made this recipe and added 2 tsp red chili flakes instead of 1. I loved the kick. You can adjust the same as per your liking. However if making for kids keep it upto 1 tsp only.)

3. Add juice of 1 lemon and 2 tsp oil.

4. Mix everything well.

5. Add 2 ½ cups water.

6. Stir continuously. Ensure there are no lumps. Bring the dough together.

7. Cover and let it cook on low flame for 3 minutes.

8. After 3 minutes, take out in a mixing bowl or plate and let it cool down till it is warm and workable.

9. Knead for 5 minutes.

10. Make the smooth dough. Make sure it is not too soft. (If it is too soft, add rice flour as much required.)

11. Now make lemon size balls with the dough.

12. Steam balls for 15 minutes.

13. Take them out and let them cool.

14. Heat 1 tsp oil. (You might have to use upto 2 tsp if not making in a non stick pan.)

15. Add 1 tsp mustard seeds (raie).

16. Once the seeds crackle, add 1 spring of curry leaves.

17. Add steamed sooji balls.

18. Sauté well for 3-4 minutes.

19. Bon Appétit: Serve sooji balls with tomato ketchup or coconut chutney.

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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