Instant Sooji Gulgule SnackVeg

1

Heat ghee in a kadai and add mustard seeds, letting them splutter.

2

Add water (or coconut milk), sugar, salt, and turmeric powder. Mix well.

3

Stir in the semolina and cook until it forms a soft, cohesive dough.

4

Add a little extra water and beaten curd, mixing until the liquid is fully absorbed.

5

Transfer to a bowl or parat and knead thoroughly while warm to develop the texture.

6

Pinch off lemon-sized portions, flatten them slightly, and press the center to create a shape.

1

In a large kadai, bring water to a boil with sugar, salt, and ghee.

2

Drop the shaped gulgule into the water and let them simmer for 2 to 3 minutes.

3

Once cooked, remove them and transfer to a plate or tray.

4

Place them in the refrigerator for 2 to 3 minutes to help them firm up and hold their shape.

1

Heat ghee in a wok and sauté the gota urad dal and chana dal until light golden.

2

Add cumin seeds and mustard seeds, allowing them to splutter.Add cumin seeds and mustard seeds, allowing them to splutter.

3

Stir in the ginger, curry leaves, dry red chillies, green chillies, and peanuts. Toss well.

4

Add a pinch of turmeric powder, the prepared gulgule, a sprinkle of water, salt, and sugar.

5

Toss gently to combine. Finish by adding coriander leaves, mint leaves, and a squeeze of lemon juice.

6

Garnish with fresh coconut bits and serve hot.