Rava Balls


For rava balls:

1 cup rava/sooji, coarse
3 tsp oil
1 green chilli, finely chopped
1 inch ginger, finely chopped
2 1/2 cup water
1/2 tsp salt

For tempering:

3 tsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1/2 tsp chana dal
3-4 cashews, halved
A few curry leaves
1 dried red chilli, broken
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp salt
2 tbsp coriander leaves, finely chopped
2 tsp lemon juice


1. Firstly, in a pan, dry roast rava/sooji on low flame till they turn aromatic. Switch off the flame and keep aside.
2. Now, in a large kadai, heat oil and saute the chopped ginger and green chilli. Pour in water and then add salt to it. Mix them well. Get the water to a boil.
3. Keeping the flame on low, start adding the roasted rava slowly, stirring continuously with the other hand so that no lumps are formed. Mix them continuously till the rava absorbs the water.
4. Cover and cook for 2-3 mins till the rava turns soft. Transfer the cooked rava into a mixing bowl and allow it to cool slightly.
5. Knead the rava for about 5 mins without adding any water. Now prepare small balls from the dough without any cracks.
6. Grease the steamer pan and place the rava balls in the steamer pan. Steam the balls for 10 mins or until the balls are cooked well. Keep the balls aside.
7. Now, in a large kadai, heat oil. To it add the mustard seeds, cumin seeds, urad dal, chana dal, cashews, curry leaves and dried red chilli. Saute and splutter them on low-medium flame.
8. Next, add turmeric powder, red chilli powder and salt. Saute them well. Further add in the steamed rava balls and mix gently till the spices are uniformly coated with the balls.
9. Next, add in the chopped coriander leaves and lemon juice. Mix them well.
10. Finally, serve and enjoy rava balls with coriander chutney.