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.