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Home Dish Steamed Sooji Balls/ Rava Balls

Steamed Sooji Balls/ Rava Balls

Name: How to cook Steamed Sooji Balls/ Rava Balls - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Shikha Yashu Jethi

Steamed Sooji Balls/ Rava Balls

#mommasrecipes Whenever i use to ask my mom about a quick and light on stomach snack during my exams . My mom use to cook these rava balls as Rava is quiet healthy for us and moreover light on our stomach. Just rava and some tempering gives it a purely new look and taste. Love you mom For this amazing recipe too.

Ingredient

Food ration :

4 servings

Cooking time :

20 Minutes

1 cup

Sooji /Rava/ Semolina

2 tbsp

Vegetable Oil

1/2

Onion chopped

1 tsp

Ginger grated

2.5 cups

Water to pour in Rava (To make Balls)

1 tsp

Salt or to taste

For

Steaming:

2-3 Cups

Water

For

tempering:

2 tbsp

Vegetable Oil or Mustard Oil

1 tsp

Mustard Seeds

1 tsp

Cumin Seeds

1/4 tsp

Hing

1 tsp

Chana Dal

10-12

Curry Leaves

1-2

Dry Red Chillies

1/2 tsp

Turmeric Powder

1/2 tsp

Red Chilli Powder

2 tbsp

Fresh Coriander chopped

1 tbsp

Lemon Juice

Cooking instructions

* Step 1

Heat a wok or pan and dry roast rava until golden brown in colour. Once done keep aside.

* Step 2

Heat oil in a pan. Add onion and ginger to it and saute it for a minute.

* Step 3

Now add water and salt to it and bring it to boil.

* Step 4

When water starts boiling add the roasted sooji to the pan and mix well. Keep stirring to avoid lumps.

* Step 5

Cover the pan and simmer it on low flame. Cook it for 8-10 minutes.

* Step 6

Remove the pan from heat and let the mixture cool.The mixture must not be very cool it must be slightly warm to make the balls from it otherwise the balls will crumble.

* Step 7

Make the small round balls of lemon size from the mixture.

* Step 8

Pour some water in the steamer and bring the water to boil. Place the rava balls on the steamer plate or mold and steam the balls for 10-12 minutes.

* Step 9

For Tempering:-Heat oil in a pan. Add mustard seeds, cumin seeds, hing, chana dal, curry leaves and dry red chillies to it and fry until dal turns golden brown.