Take 3 cups of water in a kadhai, add chili flakes, grated ginger and salt. Let it come to a boil. Add semolina and 1 tbsp of oil. Mix it well till the mixture is thick. Make sure there are no lumps. Switch off the flame and cover it with a lid and let it rest for 10 minutes.
Open the lid and transfer the mixture in a bowl. Grease your hands and knead the mixture till it is smooth.
Now, take a mixture and shape it into small round balls.
In a steamer, add 1 1/5 cups of water and let it boil. Keep the balls on a steamer plate and steam for 20 minutes on a medium flame. Remove the balls from the steamer and keep it aside.
In a meanwhile, heat remaining 2 tbsp of oil, add asafoetida, mustard seeds, cumin seeds, sesame seeds, dry red chili, urad dal, chana dal, salt and sambar powder. Let it sauté for few seconds or until the dals turn light brown in color. Now add 2 tbsp of water so that the tempering does burn.
Now add the balls and toss it well with the tempering. Cover and let it rest for 2 minutes. Garnish with coriander leaves and squeeze some lemon juice. Serve hot hot or green chutney.
