Suji (Semolina) Balls: Indian Breakfast and Snack Recipe

Updated on October 8, 2018
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Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

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Suji, also called rawa, is semolina or cream of wheat, a much-used ingredient in Indian cooking. It is used to prepare a variety of foods either by steaming, deep-frying in oil, cooking in water, or using a combination of these methods.

Suji can also be prepared as a dessert; for example, sweet semolina balls are called ladoos. Ladoos are traditionally prepared in most Indian homes during festivals as offerings during puja, or worship of the deities.

When prepared as a snack or breakfast dish, semolina can take the form of idli, dosa, uttapam, khichdi, upma, halwa, etc.

In this article, I'd like to share a recipe for suji that is prepared in the Chinese style. What I mean by this is that we are leaving the vegetables crunchy, and we are also using ingredients like soya sauce, vinegar, chili flakes, and tomato sauce—none of which are traditionally used in regular Indian cooking.

This recipe also calls for Hakka noodles masala, which is a spice mixture that is used to prepare Chinese hakka noodles. This spice mixture is readily available in Asian markets.

My recipe focuses on preparing semolina balls as a breakfast dish or an anytime snack. I have also included a video to provide for guidance.

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: 12 semolina balls

Ingredients

  • Oil for frying
  • 1 cup suji (semolina), use the finer variety preferably
  • 1.5 cups water
  • 1 medium-sized onion, sliced
  • 1 medium-sized carrot, peeled and julienned
  • 1 medium-sized bell pepper, deseeded and julienned
  • 1 cup cabbage, shredded
  • 1 tsp ginger, grated/paste
  • 1 tbsp garlic, grated/paste
  • 1 tsp green chilli sauce
  • 1 tsp red chilli sauce
  • 1 tsp hakka noodles masala, or use 1 tsp salt instead
  • 1/2 tsp salt
  • 2 tbsp tomato sauce or ketchup
  • 1 tbsp soya sauce, dark preferably
  • 1 tsp white vinegar, add 1 tbsp water to it
  • 1 tsp red chilli flakes

Instructions

  1. In a pan, add the water, 1/2 tsp salt, and chilli flakes. Let it come to a boil over a medium flame.
  2. When the water comes to a rolling boil, add the semolina. Keep stirring until all the water is absorbed. Ensure there are no lumps in the semolina.
  3. When the semolina absorbs all the water, remove pan from the heat and cover with a lid. Allow it to cool down.
  4. Transfer to a plate. Knead the semolina only if there are lumps in it until dough is smooth.
  5. Grease your hands with a little oil and make lemon-sized balls from the semolina mixture. Set aside.
  6. Heat oil in a wok on full heat. When the oil turns hot, reduce heat to medium and deep-fry all the suji balls in batches until they turn golden. Place on a tissue-lined plate and set aside.
  7. Heat 1-2 tbsp oil in a pan. Turn heat to medium and add the sliced onions. Saute for 1-2 minutes until they turn light pink.
  8. Add the ginger and garlic pastes to the pan and saute for a minute. Add the carrot juliennes and saute for 1 minute.
  9. Add the julienned bell pepper and shredded cabbage. Saute for 2-3 minutes, but ensure they retain their crunch. Do not overcook.
  10. Reduce heat to low and add all the sauces, tomato ketchup, and hakka noodles masala (but not the vinegar). Stir until well combined.
  11. Add the suji balls and stir constantly until they mix nicely. Cook for about 2 minutes.
  12. Add the vinegar water mixture. Keep mixing until only the extra liquid dries up.
  13. Remove from heat and serve immediately with some sauce, ketchup, or as is.

Indian Suji Balls Prepared in the Chinese Style: Breakfast and Snack Recipe

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© 2018 Rajan Singh Jolly

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    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 months ago from From Mumbai, presently in Jalandhar,INDIA.

      They are truly delicious. Do try them if possible Dianna. Thank you.

    • teaches12345 profile image

      Dianna Mendez 

      2 months ago

      I think I could enjoy this spicy recipe once in awhile. Thanks for sharing.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 months ago from From Mumbai, presently in Jalandhar,INDIA.

      Thank you Devika

    • DDE profile image

      Devika Primić 

      2 months ago from Dubrovnik, Croatia

      Sounds a great idea for a snack and a simple recipe too.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 months ago from From Mumbai, presently in Jalandhar,INDIA.

      Yes, manatita, semolina is made as a dessert most of the time, and yes, as a porridge too. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 months ago from From Mumbai, presently in Jalandhar,INDIA.

      You're welcome Rinita.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 months ago from From Mumbai, presently in Jalandhar,INDIA.

      Isn't it amazing to see a common ingredient being used in different cultures around the world to make dishes one has no idea about?

      I am happy you appreciate these recipes from our side of the world. Thank you, Peggy.

    • Peggy W profile image

      Peggy Woods 

      2 months ago from Houston, Texas

      Hi Rajan,

      I am learning so much about the foods you cook and am grateful that you also share your recipes. Prior to reading this I only thought of cream of wheat as a smooth breakfast meal. My mother would alternate cream of wheat with oatmeal meals for breakfast particularly in the cold winters when we were children. I never thought that they could be made into balls such as you did in this recipe. Those flavors sound delicious.

    • Senoritaa profile image

      Rinita Sen 

      2 months ago

      Thanks Rajan. Yes, I have heard of sunflame. I will look for it locally.

    • manatita44 profile image

      manatita44 

      2 months ago from london

      Well, weel … I didn't know that lado was made from semolina. I like it very much, although Ras malai is my favourite. I have mentioned semolina before to Linda and to you, I thought. I buy it in Germany where it is called Greisbriez. Always as a dessert or porridge. Thanks for the info.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 months ago from From Mumbai, presently in Jalandhar,INDIA.

      Rinita, the hard anodized kadahi is made by Sunflame. I bought it locally. I'm sure you can get it easily since it is a well-known brand. Of course, you can buy it online too. It has a flat bottom but is made as a kadahi.

      Glad you like the suji balls. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 months ago from From Mumbai, presently in Jalandhar,INDIA.

      Sure Pam, give it a try. Glad you like my recipes. Thank you.

    • Pam Morris profile image

      Pam Morris 

      2 months ago from Atlanta Georgia

      Thank you, Rayan, for sharing this recipe, I think I will try it. I am always looking to try something new that healthy and worth eating, and as always it's a pleasure reading your articles.

    • Senoritaa profile image

      Rinita Sen 

      2 months ago

      Hi Rajan, these suji balls look amazing! I have a non-recipe question for you. Can you tell me from where you purchased the pan in which you deep fried the balls, not the non stick one you used in the beginning. I have been looking for a such a round bottomed hard anodized deep frying pan, but all I find are flat bottomed ones. If you purchased online, could you share the link? Thanks a lot.

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