Rawa Balls

By Suman Bandil

Mar, 31st


5 persons
Cook Time
40 minutes
6 - 8


  • 1 cup roasted rawa 1 tsp ginger paste
  • 2 green chilli (finely chopped) 2.5 cup water
  • 1/2 tsp pepper powder 1 tsp Sugar
  • 2 tbsp oil / ghee Tampering
  • 8-10 Cashews 1 dry red chilli
  • 1 tsp Chana Dal 1 tsp Urad Dal
  • leaves Few Curry Pinch turmeric
  • Ghee / Oil 1/2 tsp Mustard seeds


  • In pan add oil / ghee, add ginger garlic + green chilli, sauté for few seconds then add water and bring to boil.
  • Add salt + pepper powder + sugar in water mix well and then add rawa, stir continuously to prevent forming of lumps, cook rawa till water absorbs and mixture turns thick. Switch off flame and transfer to a plate. Let it cool.
  • After cooling (not fully cooled but warm) grease palms and knead cooked rawa, it will take form of dough, pinch medium size from dough and make balls, steam balls for 10 minutes and keep aside.
  • Assemble ingredients for tampering
  • In pan add ghee / oil, add mustard seeds + red chilli + Chana Dal + urad dal + curry leaves + hing + turmeric and sauté for 1 -2 minute, then add the steamed balls + salt and stir fry for 2 minutes. Balls are ready to serve.
  • Transfer to serving dish and garnish with cashews. Serve with hot ginger tea and enjoy the soft balls.