Dry roast 1 cup rava on low flame until it turns aromatic. keep aside.
In a large kadai heat 2 1/2 cup of water add 2 tsp oil and and 1/2 tsp ginger paste and 1 /4 tsp black pepper and mix.
Get the water to a rapid boil.
keeping the flame on low start adding roasted rava and stirring continuously.
Cover and cook for 3 minutes or until the rava turns soft and fluffy. transfer the cooked rava into a large mixing bowl and allow to cool slightly.
knead the dough for 5 minutes and prepare small balls.
Place the suji balls in a steamer. make sure to grease the base to prevent from sticking. steam for 10 minutes, or until the balls are cooked well. keep aside.
Now in a kadai heat 3 tsp oil and add 1/2 tsp mustard, 1 /2 tsp cumin, 1/2 tsp urad dal, 1/2 tsp chana dal, 5 few curry leaves. Now add t turmeric powder, red chilli powder and salt. saute on low flame.
Add steamed rava balls and mix gently coating spices and add 2 tbsp coriander and 2 tsp lemon juice. mix well.
Finely ready to serve with sauce and chutney.
