Add water in a deep pan, add ginger, salt and pepepr to the water.
Start adding suji in small portions when water starts boiling. Keep stirring to avoid lumps.
When all the suji is mixed and mixture turns thick, switch off the flame and keep it covered for 15-20 minutes.
After 20 minutes, grease your hands with some oil and knead the mixture a bit like a dough
Make small balls of the dough and put in stramer for 20 minutes.
Prepare the tadka : In a pan,heat 2 spoons of oil, add mustard seeds, curry leaves, peanuts and roast for a few minutes. Now add the flavour of your choice, Kashmiri chilli powder and salt to taste and a few spoons of water.
Mix in the steamed balls (after cooling them a bit), cover with lid and let them cook on low flame for 5 minutes.
Garnish with fresh coconut and serve hot with mint or coconut chutney.
