suji ka cheela recipe | rava chilla recipe | sooji chilla recipe

easy recipe of chilla made with sooji or rava.
5 from 1 vote

suji ka cheela recipe with step by step photos – easy and tasty breakfast recipe of chilla made with sooji (rava or cream of wheat). 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.

sooji chilla recipe, suji cheela, rava chilla

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.

if you are looking for more breakfast recipes then do check:

suji ka cheela

5 from 1 vote
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
easy recipe of chilla made with sooji or rava.
rava chilla recipe, sooji cheela recipe
Course:breakfasts,snacks
Cuisine:north indian
Servings:1 to 2
Calories:836kcal

INGREDIENTS FOR suji ka cheela

(1 CUP = 250 ML)
  • 1 cup sooji (rava or cream of wheat)
  • ¼ cup finely chopped onions
  • 1 to 2 green chillies, chopped (hari mirch)
  • ½ teaspoon finely chopped ginger (adrak)
  • 2 to 3 tablespoons chopped coriander leaves (dhania patta)
  • ¼ teaspoon ajwain (carom seeds) or cumin seeds (jeera)
  • 1 pinch red chilli powder (lal mirch powder)
  • 1 pinch turmeric powder (haldi)
  • salt as required
  • 1.25 cups water
  • oil as required

HOW TO MAKE suji ka cheela

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.

RECIPE TIPS

  • the recipe serves 1 to 2, but can be easily be doubled or tripled.
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how to make suji cheela or rava chilla

1. take 1 cup fine sooji/rava/cream of wheat in a bowl.

rava for rava chilla recipe

2. add 1 cup water.

water for suji chilla recipe

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.

making suji cheela recipe

4. after 30 minutes, rava will absorb much of the water and will become very soft.

making suji cheela recipe

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, 2 to 3 tablespoons chopped coriander leaves.

batter for making rava cheela recipe

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.

spices for making suji cheela recipe

7. add ¼ cup water again and mix very well.

batter for making suji cheela recipe

8. the batter should have a slightly medium thick consistency.

batter for making rava chilla recipe

cooking suji ka cheela

9. heat a pan and spread a bit of oil in it.

preparing suji cheela recipe

10. take a ladle of the batter.

batter for preparing rava cheela recipe

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.

preparing rava chilla recipe

12. let the sooji chilla cook on a low to medium flame.

cooking cheela - suji chilla recipe

13. when the top of the chilla looks cooked, then sprinkle some oil on the sides and top.

cooking chella - suji chilla recipe

14. with the spoon itself, spread the oil all over.

cooking chella - rava chilla recipe

15. when the base has cooked and become light golden, then flip and cook the other side of suji cheela.

cooking chella - making rava chilla recipe

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.

rava chilla recipe, sooji chilla recipe, suji ka cheela

17. serve sooji cheela hot or warm with any chutney or sauce of your choice.

rava chilla recipe, sooji chilla recipe, suji ka cheela


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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30 comments/reviews

  1. The first time I tried the recipe it turned out well.But for my second attempt the cheela were soggy and it stuck to the pan even after applying oil and it was almost impossible to flip them.

  2. For sooji chilla, does the suji needs to be roasted or raw before soaking in water. Is 30 minutes soaking enough for rava? I always end up making halwa and not cheela of rava.maybe i soak less time.

  3. Tasty and healthy substitute to besan cheelas! Have been making recipes from ur blog since 4 days, methi mutter malai, mutter pulao, dal makhani and rava cheela today.. all were a hit, thanks a ton!

  4. Your chillas were amazing with onion chutney…I had soaked rava overnight and added all ingredients in morning…

    Thanks for the amazing recipe..

  5. I’ve heared word cheela in karnataka which means dosa…now more one thing added to my dictnaory of rava cheela recipe..looks good

  6. Hi Dassana

    I tried these chillas today..turned out to be really good..though my culinary skills are quite weak but your recipe worked for me.

    Thanks dear

  7. It turned out superb… thanks for sharing such good recipes… i am not that good in cooking.. but since the time i have started following ur recipes….i have actually started loving making varieties for my toddler.. and he is loving it… ur efforts in sharing such grt recipes in an organised manner has and is helping lot of people like me..

    • very different. these are soft and the taste is also different. whereas rava dosa are crisp and they taste different from rava chillas. moreover the spices used in these are not used in rava dosa. in some rava dosa recipes buttermilk or curd is also added which gives it a slightly sour taste.

  8. These chillas turned out so good. My 17 months old baby who is a very fussy eater enjoyed this till the last bite Thanku for sharing

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