Dry Roast Sooji for around 2 -3 minutes, don’t change the color. Soak Chana Dal overnight and keep aside.
Put Water to boil, after boiled, add Ghee, green chilli, Ginger, Salt, Sugar, stir well and start adding Sooji. Keep stirring continuously to prevent forming of lumps. Sooji absorbs water and turns thick. Transfer to a plate and allow to cool.
After sooji is little warm, just knead by adding little Ghee. Then grease palms and start pinching small small size of Sooji mixture and make Balls.
Keep steamer ready and steam the Balls for 10 minutes. Allow to cool.
In Pan add Oil + Ghee, add cumin seeds + Mustard seeds and allow to crackle. Add Onion + Chana Dal + Curry Leaves and sauté till Onion is translucent.
Then add steamed Balls + little salt and sauté for 2 -3 minutes under low flame. Dish is done.
