Semolina Balls

Semolina Balls:

• Take a pan and heat some oil on a low-medium flame
• Once done, add the chopped coriander, curry leaves, grated ginger, green chillies, and sauté for a couple of minutes.
• Next up, pour in water and salt and let the water come up to a boil.
• Once the water boils, mix in the sooji and keep stirring until it combines well.
• Now you have to cover the pan with a lid and let it cook for a few minutes on a low-medium flame.
• After that, pour the mixture into a plate and let it cool slightly.
• In a steamer, preheat some water.
• While the mixture is warm, knead it together for a while, forming small balls from it.
• Lightly grease the steamer basket with some oil and place the semolina balls. 
• Make sure they are at a fine distance from each other, so you may need to steam in separate batches as per the quantity.
• Cover the lid and steam for around ten minutes.
• Once done, place the steamer basket on a cooling rack.

Tempering:

• Now, take a pan again and heat some oil.
• Once heated, add the mustard seeds and sauté until they start to pop.
• Then, add the cumin seeds and sauté until you get the aroma.
• After that, add the curry leaves and sesame seeds to sauté for a couple of minutes.
• Now mix the desiccated coconut, cumin powder, salt, chilli powder, and cook for some time.
• Next up, pour in some water and then the semolina balls.
• Keep mixing until all semolina balls are well covered.
• Finally, cover the pan with a lid and cook for a few more minutes.
• Once done, transfer into a serving bowl and garnish with chopped onions, coriander, and a squeeze of lemon juice.