Heat 1 teaspoon oil in a wok and add suji and rice flour and sauté for a minute.
Mean while boil water and salt in a sauce pan.
Add the roasted suji and rice flour mixture into boiling water and mix well.
Keep stirring continuously to avoid lumps until it forms into a mass.
Transfer it to a bowl and let it cool down.
Meanwhile heat one glass of water in a steamer.
Once the suji mixture is cooled, take lemon sized mixture and shape into smooth, small balls.
Now place these balls in steamer pot, cover with a lid and steam for 10 minutes.
For the tempering -
Heat oil in a wok and add mustard seeds, sesame seeds, hing, curry leaves, chilli flakes and urad dal, and sauté over a low flame for a minute.
Add the steamed suji rice balls to the wok and mix well up and down so that all the tempering gets coated on to the balls.
Serve hot or warm with any dip or chutney.
My tip
Vegetable like carrots, onions, cabbage french beans can be added.
