Create content:
1. Soloji – 1 Cup
2. Water – 1.5 cups
3. Oil – 2 tsp (in starting) + 2 tsp (in tempering)
4. rye – 1 tsp
5. Ginger – 1 tsp (grated)
6. Green Chilli – 2 (Finely chopped)
7. Curry Leaf-8-10
8. Salt – as per taste
9. Chilli Flex – 1 tsp
10. cumin – 1 tsp
11. Asafoetida – a pinch
12. Sesame – 1 tablespoon
13. Sambhar Masala – 1 TableSpoon
14. Drought Coconut (Desicated) – 2 Tsp
15. Green Coriander – 1 tablespoon (chopped)
When it is slightly cooled, knead the dow well. Now make small balls from your palms. If you want, you can use a spoon for measurement so that everyone’s size is the same.
3. Steam the balls
Apply a sieve with light oil and keep the balls in it and keep it in a big vessel and cover it on the medium heat for 15 minutes.
Heat 2 tsp oil again in a pan. Add mustard seeds, cumin, asafetida, sesame, curry leaves and green chillies. Now add sambar masala and dry coconut to it. Fry for a few seconds, then add some water and mix so that the spices do not burn. Now add steamed balls to it, add chilli flakes on top and mix it lightly. Cover for 2 minutes on low flame and cook so that the flavor goes inside.
5. Methods to serve
Balls are ready. Add green coriander over it and serve it with ketchup or green chutney, this snack is perfect with children’s tiffin, morning breakfast or evening tea.