Indian Semolina Balls - Cooking With Parita
Vegan Indian Breakfast Semolina Balls
Indian Semolina Balls

Toppings used: chillies, tomatoes and black pepperThese steamed semolina balls are easy to make! Perfect to have as a snack, breakfast or even a side dish!

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These steamed semolina balls are easy to make! Perfect to have as a snack, breakfast or even a side dish!

Vegan Indian Breakfast Semolina Balls

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

Vegan Indian Breakfast Semolina Balls

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

Vegan Indian Breakfast Semolina Balls

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.

Vegan Indian Breakfast Semolina Balls

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INDIAN SEMOLINA BALLS

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 people 1x
  • Category: Appetizer, Breakfast, Side Dish, Snack
  • Cuisine: Indian
Vegan Indian Breakfast Semolina Balls
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Ingredients

Semolina Balls

  • 1 cup fine semolina
  • 1 1/2 cups water
  • 1 tbsp oil
  • 12 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

  1. Heat oil in a pan over low-medium heat
  2. Add in coriander, curry leaves, grated ginger, green chillies and sauté for 2 minutes.
  3. Pour in water and pink salt. Then bring water to a boil.
  4. Once water starts to boil mix in the fine semolina. Stir until well combined.
  5. Cover pan with a lid and cook for 3 minutes on low-medium heat.
  6. Pour mixture into a plate and allow to cool slightly.
  7. Pre-heat water in steamer
  8. While warm knead mixture together for 5 minutes.
  9. Shape mixture into small balls. Dampening your hands after every ball formed to prevent mixture becoming sticky.
  10. Lightly grease steamer basket with oil
  11. Place semolina balls into the steamer basket. Make sure they're not touching! (You may need to steam in 2 batches)
  12. Cover lid and steam for 10 minutes.
  13. Place steamer basket onto a cooling rack.

Tempering

  1. Heat oil in a pan over low heat.
  2. Add mustard seeds and sauté until they start to pop.
  3. Add cumin seeds and sauté until fragrant.
  4. Add curry leaves and seasme seeds. Sauté for 1-2 minutes.
  5. Mix in unsweetened desiccated coconut, ground cumin, pink salt, chilli powder. Cook for 1-2 minutes.
  6. Pour in water and then the semolina balls.
  7. Mix until all semolina balls are well covered.
  8. Cover the pan with a lid and cook for 3 minutes.
  9. Once cooked transfer into a serving bowl and garnish with chopped onions, coriander and a squeeze of lemon juice.