Easy Semolina Balls Recipe – Steamed Rava Uttapam Snack

Last Updated on 5 months ago by Neha Deshmukh

Easy Semolina Balls Recipe – Steamed Rava Uttapam Snack

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – these soft, fluffy steamed semolina balls. We call them Rava Uttapam balls, and they’re the perfect little snack, especially when you’re craving something savory and comforting. I first made these when I was trying to find a lighter alternative to fried snacks, and honestly, they’ve become a regular in our kitchen! They’re surprisingly easy to make, and the texture is just so satisfying.

Why You’ll Love This Recipe

These steamed semolina balls are a fantastic snack for a few reasons. They’re quick to prepare – ready in under 30 minutes! They’re also incredibly versatile; you can enjoy them plain, with chutney, or even dipped in sambar. Plus, steaming makes them a healthier option than deep-frying. Honestly, who can resist a fluffy, savory bite?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Rava Uttapam balls:

• 1 cup semolina/bombay/sooji/rava (about 150g)
• ½ – ¾ cup finely chopped onion
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 1 inch ginger, grated
• 1 tsp chana dal (split chickpeas)
• 1 tsp urad dal (split black lentils)
• 1 tsp mustard seeds
• 1 tsp cumin seeds / jeera
• Pinch of hing (asafoetida)
• 1 sprig of curry leaves
• 3 cups water (720ml)
• 1 tsp sugar (optional, but adds a nice balance)
• 2 tbsp oil or ghee
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients!

• Semolina/Sooji/Rava: You’ll often see these terms used interchangeably. Bombay rava is a finer grind, which I prefer for this recipe as it gives a softer texture. But you can use regular rava too – just make sure it’s not too coarse.
• Hing (Asafoetida): Don’t skip this! It adds a wonderful savory depth. Plus, it’s fantastic for digestion – my grandmother always said a pinch of hing solves all tummy troubles!
• Tempering (Tadka): The mustard seeds, cumin, and dals create a beautiful aromatic base. Regional variations exist; some families add a pinch of turmeric to the tempering, or even a dried red chilli for extra heat. Feel free to experiment!
• Ghee vs. Oil: Ghee adds a lovely richness, but oil works perfectly well, especially if you’re looking for a lighter option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil or ghee in a pan over medium heat. Add the mustard seeds, chana dal, cumin seeds, urad dal, hing, and curry leaves. Let them splutter – you’ll know they’re ready when the mustard seeds start to pop!
2. Now, add the chopped onions, green chilli, and grated ginger. Sauté until the onions turn translucent and beautifully softened.
3. Pour in the 3 cups of water. Add salt and sugar (if using). Give it a good stir and bring it to a rolling boil.
4. This is where the magic happens! Reduce the flame to low. Gradually add the semolina while stirring continuously. This is super important to avoid any lumps. Keep stirring until everything is well combined.
5. Cover the pan and let the mixture steam for about 1 minute. Then, turn off the heat and let the dough cool slightly. It will be quite hot, so be careful!
6. Once it’s cool enough to handle, wet your hands slightly. This prevents the dough from sticking. Shape the dough into oval balls – about 1-2 inches in size.
7. Arrange the balls in a steamer lined with parchment paper or greased lightly. Steam for 15-20 minutes, or until they’re fluffy and cooked through.
8. Serve hot with your favorite chutney or sambar!

Expert Tips

• Don’t Overcook: Oversteaming can make the balls tough. Check for doneness after 15 minutes.
• Stirring is Key: Seriously, don’t stop stirring when adding the semolina! Lumps are the enemy.
• Wet Hands: Wetting your hands makes shaping the balls so much easier.

Variations

• Vegan Adaptation: Simply use oil instead of ghee. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, as semolina is a gluten-free grain.
• Spice Level: Adjust the amount of green chilli to your liking. My family loves a bit of a kick, but you can easily tone it down.
• Festival Adaptations: These are wonderful as an offering during Ganesh Chaturthi or as a vrat (fasting) snack, especially if you skip the onion and garlic.

Serving Suggestions

These Rava Uttapam balls are amazing on their own, but they really shine with a side of:

• Coconut chutney
• Tomato chutney
• Sambar
• A dollop of yogurt

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming again for a few minutes, or gently warm them in a pan.

FAQs

Q: What type of semolina works best for this recipe?

A: I recommend using Bombay rava for a softer texture, but regular rava will work too. Just make sure it’s not too coarse.

Q: Can I make these ahead of time and freeze them?

A: You can! Steam the balls, let them cool completely, and then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat by steaming directly from frozen.

Q: How do I prevent the semolina balls from becoming sticky?

A: Wetting your hands before shaping the balls is the biggest trick! Also, make sure the dough isn’t too wet.

Q: What is the purpose of steaming the dough before shaping?

A: Steaming the dough partially cooks the semolina, which helps the balls hold their shape and become nice and fluffy.

Q: Can I use a different type of dal in the tempering?

A: Absolutely! You can experiment with toor dal or masoor dal. Just keep the quantities similar.

Enjoy these little bites of happiness! I hope you love them as much as my family does. Let me know how they turn out in the comments below!