Step 1: Roasting the Semolina
Just like the sweet version, the first step in making savory semolina balls is roasting the semolina.

Heat the ghee or oil: Place the heavy-bottomed pan on medium heat and add the ghee or oil.
Add the semolina: Once the ghee or oil is hot, add the semolina to the pan.
Roast the semolina: Stir continuously to prevent burning. Roast the semolina until it turns golden brown and releases a fragrant aroma. This should take about 7-10 minutes.
Set aside: Remove the roasted semolina from the pan and set it aside.
Step 2: Preparing the Savory Base
Now, let’s prepare the savory base for the semolina balls.

Temper the spices: In the same pan, add a little more ghee or oil if needed. Add the mustard seeds, cumin seeds, and urad dal. Sauté until the mustard seeds start to splutter and the urad dal turns golden brown.
Add the aromatics: Add the chopped onion, green chilies, ginger, and curry leaves to the pan. Sauté until the onions become translucent and fragrant.
Combine the ingredients: Return the roasted semolina to the pan and mix well with the sautéed spices and aromatics.
Add water: Gradually add the water, stirring continuously to prevent lumps from forming.
Season with salt: Add salt to taste and continue to stir until the mixture thickens and the semolina absorbs the water.
Step 3: Shaping the Semolina Balls
With the savory base prepared, it’s time to shape the semolina balls.

Cool the mixture: Allow the mixture to cool slightly, making it easier to handle.
Grease your hands: Lightly grease your hands with ghee or oil to prevent the mixture from sticking.
Form the balls: Take small portions of the mixture and roll them into smooth, round balls.
Step 4: Serving and Storing
Your savory semolina balls are now ready to be enjoyed!

Serve: Arrange the semolina balls on a serving plate and garnish with freshly chopped coriander leaves.
Store: Store any leftovers in an airtight container. Savory semolina balls can be kept at room temperature for a day or two, or refrigerated for up to a week.
Tips and Variations
Tips for Perfect Semolina Balls
Roast the semolina properly: Roasting the semolina is crucial for achieving the right texture and flavor. Ensure that the semolina is evenly roasted to a golden brown color.
Avoid lumps: When adding the liquid to the semolina, stir continuously to prevent lumps from forming. This will ensure a smooth and consistent mixture.
Adjust sweetness and spice: Feel free to adjust the amount of sugar in the sweet version and the spices in the savory version to suit your taste preferences.
Grease your hands: Greasing your hands with ghee or oil makes it easier to shape the semolina balls without the mixture sticking to your hands.
Variations to Try
Coconut and cardamom sweet semolina balls: Add desiccated coconut and a generous amount of cardamom powder to the sweet semolina mixture for a rich and aromatic treat.
Nutty delight: Incorporate a variety of chopped nuts, such as cashews, almonds, and pistachios, into the semolina mixture for added crunch and flavor.
Spicy semolina balls: Increase the amount of green chilies and add a pinch of red chili powder to the savory mixture for a spicier version.
Herb-infused semolina balls: Add fresh herbs, such as mint or basil, to the savory mixture for a refreshing twist.

Step 1: Roasting the Semolina
Just like the sweet version, the first step in making savory semolina balls is roasting the semolina.

Heat the ghee or oil: Place the heavy-bottomed pan on medium heat and add the ghee or oil.
Add the semolina: Once the ghee or oil is hot, add the semolina to the pan.
Roast the semolina: Stir continuously to prevent burning. Roast the semolina until it turns golden brown and releases a fragrant aroma. This should take about 7-10 minutes.
Set aside: Remove the roasted semolina from the pan and set it aside.
Step 2: Preparing the Savory Base
Now, let’s prepare the savory base for the semolina balls.

Temper the spices: In the same pan, add a little more ghee or oil if needed. Add the mustard seeds, cumin seeds, and urad dal. Sauté until the mustard seeds start to splutter and the urad dal turns golden brown.
Add the aromatics: Add the chopped onion, green chilies, ginger, and curry leaves to the pan. Sauté until the onions become translucent and fragrant.
Combine the ingredients: Return the roasted semolina to the pan and mix well with the sautéed spices and aromatics.
Add water: Gradually add the water, stirring continuously to prevent lumps from forming.
Season with salt: Add salt to taste and continue to stir until the mixture thickens and the semolina absorbs the water.
Step 3: Shaping the Semolina Balls
With the savory base prepared, it’s time to shape the semolina balls.

Cool the mixture: Allow the mixture to cool slightly, making it easier to handle.
Grease your hands: Lightly grease your hands with ghee or oil to prevent the mixture from sticking.
Form the balls: Take small portions of the mixture and roll them into smooth, round balls.
Step 4: Serving and Storing
Your savory semolina balls are now ready to be enjoyed!

Serve: Arrange the semolina balls on a serving plate and garnish with freshly chopped coriander leaves.
Store: Store any leftovers in an airtight container. Savory semolina balls can be kept at room temperature for a day or two, or refrigerated for up to a week.
Tips and Variations
Tips for Perfect Semolina Balls
Roast the semolina properly: Roasting the semolina is crucial for achieving the right texture and flavor. Ensure that the semolina is evenly roasted to a golden brown color.
Avoid lumps: When adding the liquid to the semolina, stir continuously to prevent lumps from forming. This will ensure a smooth and consistent mixture.
Adjust sweetness and spice: Feel free to adjust the amount of sugar in the sweet version and the spices in the savory version to suit your taste preferences.
Grease your hands: Greasing your hands with ghee or oil makes it easier to shape the semolina balls without the mixture sticking to your hands.
Variations to Try
Coconut and cardamom sweet semolina balls: Add desiccated coconut and a generous amount of cardamom powder to the sweet semolina mixture for a rich and aromatic treat.
Nutty delight: Incorporate a variety of chopped nuts, such as cashews, almonds, and pistachios, into the semolina mixture for added crunch and flavor.
Spicy semolina balls: Increase the amount of green chilies and add a pinch of red chili powder to the savory mixture for a spicier version.
Herb-infused semolina balls: Add fresh herbs, such as mint or basil, to the savory mixture for a refreshing twist.