Take water in a pan and add salt, black pepper powder and ginger. Mix.

When water begins to boil, add semolina and mix.

In a minute or two, water will disappear from the pan and semolina will turn into a dough.

Take the pan out of heat, cover the pan with a lid and let it rest for 10 minutes.

After 10 minutes or when the dough is still warm enough to touch with hands, take a little dough and roll into a small lemon sized ball with the greased hands.

Finish the dough after making balls out of it. We managed to make 20 balls out of this dough.

Grease the steamer with oil.

Arrange all the balls in the steamer.

Steam them for 15 minutes.

While the balls are steaming, begin with the process of tempering making. And for that, add oil in a pan alongwith asafoetida, cumin seeds, mustard seeds, chana dal and urad dal. Roast.

Add dry red chilies and curry leaves.

Now add red chilli powder, turmeric powder and salt. Saute.

Then transfer steamed balls and add lemon juice.

Give them a good mix.

Put some Coriander leaves at last.

Enjoy suji balls with any chutney of your choice.