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These steamed semolina balls are easy to make! Perfect to have as a snack, breakfast or even a side dish!
Ingredients you’ll need for the steamed balls
These steamed balls could not be more simple with the following ingredients:
- semolina (fine)
- coriander
- green chillies
- ginger
- curry leaves
- water
- pink Himalayan salt
Ingredients you’ll need for the tempering
This steamed balls could not be more simple with the following ingredients:
- mustard seeds
- sesame seeds
- cumin seeds
- coriander
- desiccated coconut
- curry leaves
- water
- ground turmeric
- chilli powder
- pink Himalayan salt
How to Store Semolina Balls
Although these balls are best served warm you can store them in the fridge for up to 1 week when stored in an air-tight container.
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Ingredients
Semolina Balls
- 1 cup fine semolina
- 1 1/2 cups water
- 1 tbsp oil
- 1–2 green chillies (chopped)
- 1 tsp grated ginger
- 1 tsp salt
- 2 curry leaves (finely chopped)
- 1/2 tbsp chopped coriander
Tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp unsweetened desiccated coconut
- 1 tbsp seasme seeds
- 1/4 tsp pink salt
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 4 tbsp water
Instructions
Semolina Balls
- Heat oil in a pan over low-medium heat
- Add in coriander, curry leaves, grated ginger, green chillies and sauté for 2 minutes.
- Pour in water and pink salt. Then bring water to a boil.
- Once water starts to boil mix in the fine semolina. Stir until well combined.
- Cover pan with a lid and cook for 3 minutes on low-medium heat.
- Pour mixture into a plate and allow to cool slightly.
- Pre-heat water in steamer
- While warm knead mixture together for 5 minutes.
- Shape mixture into small balls. Dampening your hands after every ball formed to prevent mixture becoming sticky.
- Lightly grease steamer basket with oil
- Place semolina balls into the steamer basket. Make sure they're not touching! (You may need to steam in 2 batches)
- Cover lid and steam for 10 minutes.
- Place steamer basket onto a cooling rack.
Tempering
- Heat oil in a pan over low heat.
- Add mustard seeds and sauté until they start to pop.
- Add cumin seeds and sauté until fragrant.
- Add curry leaves and seasme seeds. Sauté for 1-2 minutes.
- Mix in unsweetened desiccated coconut, ground cumin, pink salt, chilli powder. Cook for 1-2 minutes.
- Pour in water and then the semolina balls.
- Mix until all semolina balls are well covered.
- Cover the pan with a lid and cook for 3 minutes.
- Once cooked transfer into a serving bowl and garnish with chopped onions, coriander and a squeeze of lemon juice.
