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Suji (Semolina) Balls: An Indian Breakfast or Snack Recipe

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

Suji (Semolina) Balls: Indian Breakfast and Snack Recipe

Suji (Semolina) Balls: Indian Breakfast and Snack Recipe

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, boiling in water, or using a combination of these methods.

Suji can also be prepared as a dessert. Sweet semolina balls are called ladoos and are traditionally prepared in most Indian homes during festivals as offerings during puja, or the 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 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 guidance.

Cook Time

Prep timeCook timeReady inYields

30 min

45 min

1 hour 15 min

12 semolina balls


  • 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 teaspoon ginger, grated into a paste
  • 1 tablespoon garlic, grated into a paste
  • 1 teaspoon green chili sauce
  • 1 teaspoon red chili sauce
  • 1 teaspoon hakka noodles masala, or use 1 teaspoon of salt instead
  • 1/2 teaspoon salt
  • 2 tablespoons tomato sauce or ketchup
  • 1 tablespoon soya sauce, dark preferably
  • 1 teaspoon white vinegar, diluted with 1 tablespoon of water
  • 1 teaspoon red chili flakes


  1. In a pan, add the water, 1/2 tsp salt, and chili flakes. Let it come to a rolling boil over a medium flame.
  2. Add the semolina and keep stirring until all the water is absorbed to ensure there are no lumps.
  3. When the semolina absorbs all the water, remove the pan from the heat and cover it with a lid. Allow it to cool.
  4. Transfer the semolina to a plate. If there are any lumps, knead it until the 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 it's hot, reduce the heat to medium and deep-fry all the suji balls in batches until they turn golden. Place them on a tissue-lined plate and set aside.
  7. Heat 1-2 tablespoons of oil in a pan. Turn heat to medium and add the sliced onions. Saute for 1-2 minutes until they turn light brown.
  8. Add the ginger and garlic pastes to the pan and saute for a minute. Add the carrots 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 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

© 2018 Rajan Singh Jolly


Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 11, 2018:

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

Dianna Mendez on October 10, 2018:

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

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 30, 2018:

Thank you Devika

Devika Primić from Dubrovnik, Croatia on September 29, 2018:

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

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 21, 2018:

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

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 21, 2018:

You're welcome Rinita.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 21, 2018:

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 Woods from Houston, Texas on September 20, 2018:

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.

Rinita Sen on September 19, 2018:

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

manatita44 from london on September 19, 2018:

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 Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 19, 2018:

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 Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 19, 2018:

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

Pam Morris from Atlanta Georgia on September 17, 2018:

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.

Rinita Sen on September 17, 2018:

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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