Poha Sooji Balls tossed in Idli Podi – a healthy snack made with semolina (rava) and flattened rice (poha). Light, fluffy, and mildly spiced, these steamed balls are a perfect blend of softness and texture, making them an excellent choice for breakfast or an evening snack.
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About the recipe
This recipe draws inspiration from traditional South Indian kozhukattai but adds a unique twist with the use of idli podi, which enhances the flavor with its nutty, spicy coating. The tempering of mustard seeds, udad dal, and curry leaves infuses the dish with an aromatic South Indian touch, making it an irresistible treat.
Poha Sooji Balls tossed in Idli Podi makes for an ideal snack for any time of the day. Since they are steamed, they are a healthier alternative to deep-fried snacks
Easy to prepare and requiring minimal ingredients, these Poha Sooji Balls are not only nutritious but also a great way to enjoy something light yet satisfying. Serve them with a cup of tea or coffee for a satisfying treat.
Step-wise recipe with pictures to make Poha Sooji balls tossed in Idli Podi
In a bowl, add ¾ cup rava. Add curds and mix well. Keep aside for 20 minutes.
Rinse the poha in a strainer and transfer it to a bowl.
Sprinkle a few drops of water over it and let it rest for 20 minutes.
After soaking, combine the softened poha with the rava-curd mixture. Add salt and baking soda. Mix well and knead into a soft dough.
Shape the dough into small bite-sized balls.
Heat water in a steamer. Grease the steaming vessel with a few drops of oil. Place the poha-sooji balls in the steamer and steam for 10–12 minutes. Set aside once done.
Heat ghee in a pan. Add mustard seeds, udad dal, and curry leaves. Let them splutter.
Stir in the idli podi and mix well. (Since idli podi contains salt, additional salt is not needed.)
Add the steamed balls and toss gently until evenly coated. Sprinkle a few drops of water if needed.
Serve hot with tea or coffee for a delicious and wholesome snack.
Recipe Card
Poha Sooji balls tossed in Idli Podi
Ingredients
- ¾ cup semolina (rava/sooji)
- ¾ cup thick flattened rice (poha)
- ½ cup curds
- salt to taste
- ¼ tsp baking soda
- 1 tsp ghee
- 1 tsp mustard seeds
- 1 tsp split black gram (udad dal)
- few curry leaves
- 4 to 5 tbsp idli podi/milagai podi
- few drops of oil to grease the steaming vessel.
Instructions
- In a bowl, add ¾ cup rava. Add curds and mix well. Keep aside for 20 minutes.
- Rinse the poha in a strainer and transfer it to a bowl. Sprinkle a few drops ofwater over it and let it rest for 20 minutes.
- After soaking, combine the softened poha with the rava-curd mixture.
- Add salt and baking soda. Mix well and knead into a soft dough. Â Â
- Shape the dough into small bite-sized balls.
- Heat water in a steamer. Grease the steaming vessel with a few drops of oil.
- Place the poha-sooji balls in the steamer and steam for 10–12 minutes. Set aside once done.
- Heat ghee in a pan.
- Add mustard seeds, udad dal, and curry leaves. Let them splutter.
- Stir in the idli podi and mix well. (Since idli podi contains salt, additional salt is not needed.)
- Add the steamed balls and toss gently until evenly coated. Sprinkle a few drops of water if needed.
- Serve hot with tea or coffee for a delicious and wholesome snack.
Recipe Video
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