Discover a delicious twist on the classic rava upma with these soft and flavorful Steamed Rava Balls, a perfect breakfast that will break the monotony of your morning meal routine. Infused with the gentle heat of chili and ginger, fresh coconut, and aromatic tempering of mustard, curry leaves, and cashews, these protein-packed balls are wholesome and incredibly satisfying. Easy to shape, steam, and toss with lemon and coriander, they deliver a comforting start to your day—no chutney needed, though a side of spicy kara or coconut chutney turns it into a treat!
Ideal for busy mornings, these semolina balls are quick to prepare and flexible to serve. Enjoy their melt-in-the-mouth texture hot, fresh, or even pack them up for a grab-and-go snack. Their versatility extends beyond shape—roll them into balls or flatten into discs—and they reheat beautifully for next-day use. Uncover the ease of semolina like never before and add a delightful new recipe to your breakfast repertoire.
Steamed Rava Balls: Quick & Nutritious Breakfast Delight
Print RecipeIngredients
- 1 cup rava / suji / semolina, coarse
- 3 tsp oil
- 1 chilli, finely chopped
- 1 inch ginger, finely chopped
- 2½ cup water
- ½ tsp salt
- ¼ cup coconut, grated
- 3 tsp oil (for tempering)
- 1 tsp mustard seeds
- ½ tsp cumin / jeera
- ½ tsp urad dal
- ½ tsp chana dal
- 5 cashew halves
- few curry leaves
- 1 dried red chilli
- ¼ tsp turmeric powder
- ¼ tsp Kashmiri red chilli powder
- ¼ tsp salt (for tempering)
- 2 tbsp coriander, finely chopped
- 2 tsp lemon juice
Instructions
Heat 3 tsp oil in a large pan. Add chopped chili and ginger. Sauté until fragrant.
Pour in water, salt, and grated coconut. Stir thoroughly and bring to a rolling boil.
Reduce heat to low. Gradually add the roasted rava, stirring constantly to avoid lumps.
Cover and let the mixture cook for about 3 minutes, until the rava becomes soft and fluffy.
Transfer the mixture to a plate and let it cool slightly. Knead into a soft dough.
Form small balls from the dough.
Steam the balls for approximately 10 minutes until firm.
For tempering, heat 3 tsp oil in a pan and add mustard seeds, cumin, urad dal, chana dal, cashew halves, curry leaves, and dried red chilli. Fry till aromatic.
Stir in turmeric powder, Kashmiri red chilli powder, and salt.
Toss the steamed rava balls in the tempering, coating them evenly.
Finish with coriander and a squeeze of lemon juice. Serve hot.
Notes
Tips:
Shape the mixture into discs or cylinders if you prefer different forms., Customize the spice level by adjusting chilies and ginger., These rava balls keep well in the fridge; reheat in a microwave before serving., Pair with a vibrant chutney for an extra kick, though they're delicious plain.