Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, leftover upma suji balls. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Leftover upma suji balls is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Leftover upma suji balls is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook leftover upma suji balls using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Leftover upma suji balls:

1. Get 1 Cup Leftover upma
2. Take 4 big size tomatoes
3. Make ready 4-5 whole red dry chills
4. Prepare 1 tsp Mustard
5. Make ready 1 tsp Udad dal
6. Prepare as per taste Red chili powder
7. Take 1 tbsp Turmeric powder
8. Take as per taste Salt
9. Take as per taste Tomato sauce
10. Get 2 tsp cornflour
11. Get 2 tsp rice flour

Instructions to make Leftover upma suji balls:

1. First heat up leftover upma. Then make slurry of cornflour and rice flour add some salt.pour the slurry in to leftover upma and heat up.. once you mixed properly Make them cool completely and make small size balls.
2. Now place in steamer allow to cook for 10 minutes. balls will be soft and fluffy
3. Next step to make gravy. Just add tomatoes and dry red chills in to blender make purée..
4. Now in kadai heat up the oil add mustard udad dal turmeric powder,red chili powder,and salt. Cook few minutes add 1 tbs tomato sauce.. give a good stir..
5. Now finally add your suji balls in to purée.. cover with lid for few minutes.. garnish with coriander..tadaaaaaa delicious suji balls is ready to serve..

So that’s going to wrap this up for this special food leftover upma suji balls recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!