Suji ka cheela recipe with step by step photos. This is an easy and tasty breakfast recipe of chilla made with sooji (rava or cream of wheat). A vegan recipe.
Chillas are savory pancakes made from gram flour or other lentils. Here the chilla are made from sooji also known as rava or cream of wheat.
These soft rava chilla are very easy to prepare. thus making it one of the easy breakfast or snack that can be made. The taste of these chilla are very different from Besan chilla or Oats chilla. They taste more like Rava uttapam.
I make these the same way I make besan chilla. Only ingredient that gets replaced is sooji instead of besan.
Rava chilla can be served with any green chutney, tomato chutney or tomato ketchup. You can also serve with coconut chutney.
How to make suji cheela or rava chilla
1. Take 1 cup fine sooji (rava or cream of wheat) in a bowl.
2. Add 1 cup of water.
3. Mix very well and allow the batter to rest for 30 minutes. You can even soak rava+water overnight in the fridge, so as to make things easy if planning to make these chilla for breakfast.
4. After 30 minutes, rava will absorb much of the water and will become very soft.
5. After 30 minutes, add the following ingredients in the batter – ¼ cup finely chopped onions, 1 to 2 green chillies (chopped), ½ teaspoon finely chopped ginger and 2 to 3 tablespoons chopped coriander leaves.
6. Mix very well and then add the following spices – ¼ teaspoon ajwain (carom seeds), a pinch of red chilli powder, a pinch of turmeric powder. Instead of carom seeds, you can also use cumin seeds. Also add salt as required.
7. Add ¼ cup water again and mix very well.
8. The batter should have a slightly medium thick consistency.
Cooking suji ka cheela
9. Heat a pan and spread a bit of oil in it.
10. Take a ladle of the batter.
11. Gently spread the batter on the pan to make small to medium chillas. The pan has to be on a low flame when you pour and spread the chilla batter. Otherwise you won’t be able to spread the batter easily. Just lightly spread the batter to a neat round shape. Don’t try to spread too much as the chillas will break.
12. Let the chilla cook on a low to medium flame.
13. When the top of the chilla looks cooked, then sprinkle some oil on the sides and top.
14. With the spoon itself, spread the oil all over.
15. When the base has cooked and becomes light golden, then flip and cook the other side of cheela.
16. When the second side gets light golden or the onions in the chilla, look golden or caramelized, then remove the suji chilla and serve.
17. Serve sooji cheela hot or warm with any chutney or sauce of your choice.
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suji ka cheela
By Dassana Amit
Ingredients
- 1 cup sooji (rava or cream of wheat)
- ¼ cup finely chopped onions
- 1 to 2 green chillies, chopped
- ½ teaspoon finely chopped ginger
- 2 to 3 tablespoons chopped coriander leaves
- ¼ teaspoon ajwain (carom seeds) or cumin seeds
- 1 pinch red chilli powder
- 1 pinch turmeric powder
- salt as required
- 1.25 cups water
- oil as required
Instructions
making batter for sooji cheela
- Take 1 cup fine sooji (rava or cream of wheat) in a bowl.
- Add 1 cup water. Mix very well and allow the batter to rest for 30 minutes.
- After 30 minutes, rava will absorb much of the water and will become very soft.
- Then add the remaining ingredients in the batter except oil and the remaining 1/4 cup water. Mix very well.
- Next add 1/4 cup water again and mix very well.
- The batter should have a slightly medium thick consistency.
making suji ka chilla
- Heat a pan and spread a bit of oil in it.
- Take a ladle of the batter & gently spread the batter on the pan to make small to medium chillas.
- The pan has to be on a low flame when you pour and spread the chilla batter. Otherwise you won't be able to spread the batter easily.
- Just lightly spread the batter to a neat round shape. Don't try to spread too much as the chillas will break.
- Let the sooji chilla cook on a low to medium flame.
- When the top of the suji chilla looks cooked, then sprinkle some oil on the sides and top. With the spoon itself, spread the oil all over.
- When the base has cooked and become light golden, then flip and cook the other side.
- When the second side gets light golden or the onions in the chilla, look golden or caramelized, then remove the suji cheela and serve.
- Serve sooji ka cheela hot or warm with any chutney or sauce of your choice.
Notes
- The recipe serves 1 to 2, but can be easily be doubled or tripled.
Nutrition Info Approximate values
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I love this recipe… But my cheela always get stick to the pan and breaks… I never get perfect cheela… But that broken cheela taste good… Please give tips for perfect cheela…
try using a heavy pan and a well-seasoned pan. by a seasoned pan, i mean the pan should be used only for making dosa or chilla. if a tawa or pan used for making roti is used, the chilla will stick. you can find more information on seasoning pans in google. the pan should also be a heavy pan and not a light-weight pan. if the pan is light, then the chilla will stick. hope this helps.