Step-by-Step Instructions

1. 1.Prepare the Semolina Mixture

   In a pan, add 2 cups of water, 1 tbsp oil, 1/2 tbsp salt, and 1 tbsp carom seeds. Bring the water to a boil over medium flame. Then, add 2 tbsp chopped capsicum and 2 tbsp grated carrot. Immediately add 1 cup of suji/rava/semolina and stir continuously to prevent lumps. Cook the mixture for 2 minutes until it thickens and forms a dough-like consistency.

2. 2.Rest and Knead the Dough

   Turn off the flame and cover the pan with a lid. Let the semolina mixture rest for 10 minutes. After 10 minutes, uncover the pan and knead the mixture well with your hands to form a smooth dough.

3. 3.Form and Steam the Balls

   Take small portions of the dough and roll them into small, smooth balls. In a separate pan, add 2 cups of water and place a steamer rack with a perforated plate on top. Arrange the semolina balls on the steamer plate, ensuring they are not overcrowded. Cover the pan and steam the balls for 5 minutes over medium flame.

4. 4.Prepare the Tempering

   Once steamed, remove the balls from the steamer and set aside. In another pan, heat 1 tbsp oil over medium flame. Add 1 tbsp mustard seeds and let them splutter. Then, add 1 tbsp sesame seeds, 8-10 curry leaves, 1/2 tbsp chili flakes, and 2 tbsp chopped coriander leaves. Sauté for a few seconds until fragrant.

5. 5.Combine and Serve

   Add the steamed suji balls to the tempering mixture. Toss gently to coat the balls evenly with the spices. Cook for 1 minute, stirring occasionally. Serve hot with your favorite chutney or sauce.