Corn Cheese Balls

Ingredients

Sooji/ Rava/Semolina - 1 cup
Rice Flour - 3 tbsp / cornstarch  2 tbsp
Chopped Green Chili - 3 finely chopped
Grated Ginger - 1 tsp
Capsicum - 1/4 cup finely chopped
Grated Carrot - 1 finely grated
Sweet Corn - 1/2 cup boiled and crushed in mixer jar coarsely
Salt as per Taste
Black Pepper Powder - 1/2 tsp
Italian Seasoning - 1 tspcheese
Red Chili Flakes - 1 tsp
Oil - 1 tsp
Curd - 3 tbsp or less
Chopped Coriander Leaves
Mozzarella Cheese cut into small squares

METHOD

In a big bowl, add suji, rice flour, green chili, ginger, capsicum, carrot, sweetcorn crushed, salt, pepper pr, Italian seasoning, red chili flakes, coriander leaves, mix well, add curd, mix well.

In case after mixing, you find the batter is too dry, add some more curd/ water to make a soft dough add oil.

If the batter has more moisture, add some more suji/ rice flour to get the right consistency.

Cover and rest the dough for 10 minutes.

heat an appakarai/ poaching pan, grease your palms with oil, grease appakarai with little oil in each depression. Make small balls, flatten little, keep a piece of cheese, cover it well from all sides, roll into round shape again. The balls should fit in the poaching pan/ appakarai. 

After you put the balls, let them fry on medium flame, turn them over, let all sides get nice brown, remove, serve hot with ketchup/ mint chutney.

 

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