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rava chilla recipe, how to make rava cheela recipe | sooji chilla recipe

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rava chilla recipe with step by step photos – easy and tasty breakfast recipe of chillas made with sooji (rava or cream of wheat). chillas are savory pancakes made from gram flour or other lentils. here the chillas are made from sooji also known as rava or cream of wheat.

these soft rava chillas are very easy to prepare. thus making it one of the easy breakfast or snack that can be made. the taste of these chillas 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 chillas 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 rava pongal, uttapam, rava dosa, aloo paratha and rava idli recipe.

rava chilla recipe below:

5 from 1 vote
rava chilla recipe | sooji cheela recipe
prep time
30 mins
cook time
20 mins
total time
50 mins
 
rava chilla recipe - easy recipe of chilla made with sooji or rava.
course: breakfasts, snacks
cuisine: north indian
servings: 1 to 2
calories: 836 kcal
author: dassana amit
ingredients (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 recipe
making batter for rava chilla recipe:
  1. take 1 cup fine sooji (rava or cream of wheat) in a bowl.

  2. add 1 cup water. mix very well and allow the batter to rest for 30 minutes.
  3. after 30 minutes, rava will absorb much of the water and will become very soft.
  4. then add the remaining ingredients in the batter except oil and the remaining 1/4 cup water. mix very well.
  5. next add 1/4 cup water again and mix very well.
  6. the batter should have a slightly medium thick consistency.
making rava chilla:
  1. heat a pan and spread a bit of oil in it.
  2. take a ladle of the batter & gently spread the batter on the pan to make small to medium chillas. 

  3. 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.

  4. just lightly spread the batter to a neat round shape. don't try to spread too much as the chillas will break.

  5. let the sooji chilla cook on a low to medium flame.
  6. when the top of the chilla looks cooked, then sprinkle some oil on the sides and top. with the spoon itself, spread the oil all over.
  7. when the base has cooked and become light golden, then flip and cook the other side.
  8. when the second side gets light golden or the onions in the chilla, look golden or caramelized, then remove the rava chilla and serve.

  9. serve sooji chillas hot or warm with any chutney or sauce of your choice.
recipe notes
  • the recipe serves 1 to 2, but can be easily be doubled or tripled.

this rough nutrition info is per serving:

Nutrition Facts
rava chilla recipe | sooji cheela recipe
Amount Per Serving
Calories 836 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 2g 10%
Sodium 2710mg 113%
Potassium 323mg 9%
Total Carbohydrates 134g 45%
Dietary Fiber 9g 36%
Sugars 4g
Protein 20g 40%
Vitamin A 1.1%
Vitamin C 10.1%
Calcium 123%
Iron 320.9%
* Percent Daily Values are based on a 2000 calorie diet.


how to make sooji cheela or rava chilla recipe:

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

2. add 1 cup 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 chillas 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, 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.

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 sooji 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 become light golden, then flip and cook the other side.

16. when the second side gets light golden or the onions in the chilla, look golden or caramelized, then remove the chilla and serve.

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




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This post was last modified on May 20, 2018, 7:34 pm

    Categories Indian Breakfast RecipesKids RecipesNorth Indian RecipesStarters & Snacks RecipesVegan Recipes

View Comments (24)

    • of course sweta, curd can be added. i did not add curd as usually chillas are not sour. but yes curd or some lemon juice can be added to get a slight sour taste.

  • 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

    • 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.

  • 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..

    • thanks a lot kruti for the feedback as well as sharing your experience. felt good to know that your kid is liking the recipes :-)

  • 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

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

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

    Thanks for the amazing recipe..

  • 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!

    • thank you Manjiri for this feedbacks as well the previous feedback on the recipes. thanks again.

  • 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.

    • sooji need not be roasted. 30 minutes is fine. even for rava dosa, the sooji is soaked for 30 minutes.

  • Sooji chilla is very very tasteful and excellent Dassan/Amit thanking you very much.

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