Rava Balls Recipe- Steamed Semolina Dumplings with South Indian Tempering

Last Updated on 4 months by Neha Deshmukh

Rava Balls Recipe – Steamed Semolina Dumplings with South Indian Tempering

Introduction

There’s just something so comforting about warm, fluffy steamed dumplings, isn’t there? Especially when they’re kissed with a vibrant South Indian tempering! I first stumbled upon this rava balls recipe years ago at a friend’s place during Ganesh Chaturthi, and I’ve been hooked ever since. They’re surprisingly easy to make, incredibly flavorful, and a wonderful way to enjoy a little bit of South Indian goodness. These aren’t your typical sweet rava dessert; these savory little balls are a delightful snack or side dish. Let’s get cooking!

Why You’ll Love This Recipe

These rava balls are a winner for so many reasons! They’re quick to put together – perfect for a busy weeknight. The texture is wonderfully soft and slightly chewy. And that South Indian tempering? It adds a burst of flavor that’s simply irresistible. Plus, they’re a great way to introduce semolina into your cooking in a savory way.

Ingredients

Here’s what you’ll need to make these delicious rava balls:

• 1 cup rava (semolina) – about 150g
• 3 tsp oil
• 1 green chilli, finely chopped
• 1 inch ginger, grated
• 2.5 cups water – about 600ml
• 0.5 tsp salt
• 0.25 cup grated coconut – about 30g
• 3 tsp oil (for tempering)
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds
• 0.5 tsp urad dal (split black lentils)
• 0.5 tsp chana dal (split chickpeas)
• 5 cashew halves
• 1 dried red chilli
• 0.25 tsp turmeric powder
• 0.25 tsp Kashmiri red chilli powder
• 0.25 tsp salt (for tempering)
• 2 tbsp coriander leaves, chopped
• 2 tsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Rava (Semolina) – Types and Toasting: You can use fine or coarse rava for this recipe. I prefer fine rava for a softer texture, but coarse rava works well too. Definitely dry roast the rava before using it. This removes any moisture and enhances its nutty flavor.
• Coconut – Fresh vs. Dried: Freshly grated coconut is always best if you can get it! But unsweetened desiccated coconut works perfectly well in a pinch.
• Spices – Exploring the South Indian Flavor Profile (Mustard Seeds, Curry Leaves): The combination of mustard seeds, cumin, and curry leaves is the heart of South Indian cooking. Don’t skip them! They create that signature aromatic flavor. If you can find fresh curry leaves, even better!
• Oil – Choosing the Right Oil for Flavor: I like to use groundnut oil or coconut oil for tempering, as they add a lovely flavor. But any neutral oil will work.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, dry roast the rava in a pan on low heat for about 3-5 minutes, or until it becomes fragrant. Keep stirring to prevent burning! Set aside to cool.
2. Heat 3 tsp of oil in the same pan. Add the chopped green chilli and grated ginger and sauté for a minute until fragrant.
3. Pour in the water, add salt, and grated coconut. Bring this to a boil.
4. Now, gradually add the roasted rava to the boiling water, stirring constantly to avoid any lumps. This is the most important step!
5. Once all the rava is incorporated, cover the pan and cook on low heat for about 3 minutes, or until the mixture thickens and pulls away from the sides of the pan.
6. Let the mixture cool slightly. Once it’s cool enough to handle, gently knead it into a smooth, soft dough. Don’t over-knead!
7. Grease your palms with a little oil and shape the dough into small, crack-free balls. About 1 inch in diameter is perfect.
8. Steam the rava balls in a greased steamer for 10-12 minutes.
9. While the balls are steaming, let’s make the tempering! Heat 3 tsp of oil in a small pan. Add mustard seeds and let them splutter.
10. Add cumin seeds, urad dal, chana dal, cashew halves, and dried red chilli. Sauté until the dal turns golden brown and the cashews are lightly toasted.
11. Stir in turmeric powder, Kashmiri red chilli powder, and salt.
12. Gently add the steamed rava balls to the tempering and toss to coat them evenly.
13. Finish with a generous sprinkle of chopped coriander leaves and a squeeze of lemon juice. Serve warm with your favorite chutney!

Expert Tips

• Don’t skip the roasting step for the rava – it really makes a difference!
• Stirring constantly while adding the rava to the water is key to preventing lumps.
• Make sure the dough isn’t too hot when shaping the balls, or they’ll be difficult to handle.

Variations

• Vegan Rava Balls: Simply ensure your oil is plant-based.
• Gluten-Free Considerations: Rava is generally gluten-free, but always check the packaging to be sure, especially if you have a severe allergy.
• Spice Level Adjustment: Adjust the amount of green chilli and red chilli powder to your liking. My family prefers a mild spice level, so I usually go easy on the chillies.
• Festival Adaptations (Ganesh Chaturthi, Diwali): These are often made during festivals! You can add a pinch of asafoetida (hing) to the tempering for a more festive flavor.

Serving Suggestions

These rava balls are delicious on their own as a snack. But they’re even better with a side of chutney! I love serving them with coconut chutney, tomato chutney, or even a simple mint-coriander chutney. They also make a lovely side dish with sambar and rasam.

Storage Instructions

Leftover rava balls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a steamer or microwave before serving. They’re best enjoyed fresh, though!

FAQs

• What is the best type of rava to use for this recipe? Fine rava will give you a softer texture, but coarse rava works well too.
• Can I make the dough ahead of time? You can, but the dough tends to dry out. If you do make it ahead, cover it tightly with plastic wrap and refrigerate. You might need to add a splash of water to soften it before shaping the balls.
• How do I prevent the rava balls from cracking during steaming? Make sure the dough is soft and pliable. Don’t over-knead it, and grease the steamer well.
• What chutney pairs best with these rava balls? Coconut chutney is a classic pairing! But tomato chutney or mint-coriander chutney are also delicious.
• Can I bake these rava balls instead of steaming them? While steaming is the traditional method, you can bake them. Bake at 180°C (350°F) for about 20-25 minutes, or until golden brown. However, the texture will be slightly different – a bit drier.