Suji Ka Cheela | Rava Chilla
One of those many recipes made with cream of wheat or semolina flour (sooji or rava), which is easy-peasy, gets done in no time, healthy and vegan too – the Suji Ka Cheela is a version of the popular North Indian style savory pancake. The only major time that goes in the preparation of this dish is the time taken to soak the suji. Besides that, this Rava Chilla is quite a quick recipe. The rest of the ingredients too are super basic and available in any Indian home kitchen, most of the times. Thus, one of the most loved Indian Breakfast Recipes too.
About Suji Ka Cheela
Traditionally, a cheela or chilla is an Indian style savory pancake made with various lentils, gram flour or cream of wheat. Just like this Suji Ka Cheela that uses sooji or rava (cream of wheat) as the main ingredient.
Chillas can be broadly classified under pancakes, and are a popular breakfast dish in North India. The texture of a chilla can either be soft or crisp. This depends on the way the batter is spread (thickly or thinly) onto the hot tawa or skillet.
This soft Suji Ka Cheela is very easy to prepare. Thus, making it one of the easier snack or breakfast dishes to be made at home. However, the taste of this chilla is very different from the Besan Chilla or Oats Chilla. These cheela made with sooji taste more like this Rava Uttapam.
I usually make this Rava Chilla the same way I make the besan chilla. The only ingredient that gets replaced in the recipe is gram flour or besan. In place of which, I add the cream of wheat or rava.
The onions in the recipe bring in a crunch as well as slight sweetness as they get caramelized while the cheelas get cooked. In addition to this, other ingredients that go in this Suji Ka Cheela are ginger, green chilies, coriander leaves and spices like carom seeds (ajwain), red chili powder and turmeric powder.
You can serve this Rava Chilla with any green chutney, tomato chutney or even tomato ketchup. I also like to have it with coconut chutney sometimes. It tastes fab that way too.
How to make Suji Ka Cheela
Make Batter
1. Take 1 cup fine sooji (rava or cream of wheat) in a bowl.
2. Add 1 cup water.
3. Mix very well and allow the batter to rest for 20 to 30 minutes. You can even soak rava in water overnight in the refrigerator. This will make things easy, if you are planning to make these chilla for breakfast.
4. After 20 to 30 minutes, rava will absorb much of the water and will become very soft.
5. Now, add ¼ cup finely chopped onions, 1 to 2 chopped green chilies (about ½ to 1 teaspoon chopped), ½ teaspoon finely chopped ginger and 2 to 3 tablespoons chopped coriander leaves in the batter.
6. Mix very well and then add the following spices – ¼ teaspoon carom seeds (ajwain), a pinch of red chilli powder, a pinch of turmeric powder and salt as required.
Instead of carom seeds, you can also add cumin seeds.
7. Add ¼ cup water again and mix very well.
8. The batter should have a slightly medium thick consistency.
Cook Suji Ka Cheela
9. Heat a pan and spread a bit of oil in it.
10. Pour a ladle of the batter on the pan.
11. Gently spread the batter on the pan to make small to medium chillas. The pan has to be on low heat 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 low to medium heat.
13. When the top of the chilla looks cooked, drizzle 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, flip and cook the other side of cheela.
16. When the second side turns light golden or the onions in the chilla look golden or caramelized, then remove the Rava Chilla.
17. Serve Suji Ka Cheela hot or warm with any chutney or sauce of your choice.
Expert Tips
- If you are planning to make these cheela for the breakfast, then make things easier for yourself and save some time by soaking the rava in water for overnight in the refrigerator.
- If you don’t have carom seeds (ajwain) at home, then you can also add cumin seeds (jeera).
- To make these cheela healthier, you can add some veggies like carrot, beets, cabbage, etc.
- If you want to have spicier chilla, add more green chilies and/or red chili powder.
- Make sure the pan is on low heat while you are pouring and spreading the batter to cook. If it is not on low heat, then you will not be able to spread the batter easily.
- Spread the batter to a neat round shape, and not too much as then the chilla will break.
- This recipe serves 1 to 2. You can easily scale by doubling or tripling the quantities.
Step by Step Photo Guide Above
Ingredients
- 1 cup sooji finer textured, (rava or cream of wheat)
- ¼ cup finely chopped onions
- 1 to 2 green chillies chopped or ½ to 1 teaspoon, chopped
- ½ teaspoon finely chopped ginger
- 2 to 3 tablespoons chopped coriander leaves
- ¼ teaspoon carom seeds (ajwain) or cumin seeds
- 1 pinch Red Chilli Powder or cayenne pepper
- 1 pinch turmeric powder
- salt as required
- 1.25 cups water
- oil as required
Instructions
Making sooji batter
- Take the fine sooji (rava or cream of wheat) in a bowl.
- Add 1 cup water. Mix very well and allow the batter to rest for 20 to 30 minutes.
- After 20 to 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 ¼ cup water. Mix very well.
- The batter should have a slightly medium thick consistency.
Making suji ka chilla
- Heat a skillet or tawa and spread a bit of oil in it.
- Take a ladle of the batter and gently spread the batter on the pan to make small to medium chilla.
- The pan has to be on a low heat when you pour and spread the cheela 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 cheela will break.
- Let the sooji chilla cook on a low to medium heat.
- 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
- Use suji or rava which is within its shelf period.
- Do not do much water and make a runny batter. It will be difficult to make the cheela with a flowing runny batter.
- Use a well seasoned skillet or tawa, so that the chilla does not stick on it while cooking.
- The recipe serves 1 to 2, but can be easily be doubled or tripled.
Nutrition
This Suji ka Cheela recipe from the archives first published on September 2016 has been republished and updated on November 2022.
Cheelas have always been a favourite in my family. With this version, another one has been added to the list. Thanks for the recipe Dassana!
Glad to hear that. Happy to know this cheela version is now part of your family favorites. Thank you for the kind words.
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.
I cannot understand why this happened is it because of skewed water to Rava ratio?
i guess it is due to the pan. avoid tawa or pan on which roti is made. keep a separate pan for making dosa and cheela.
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.
when making cheela or dosa, use a pan which is well seasoned and a heavy one. if the pan is not seasoned, then the cheela will stick.
Can we add more vegetables like tomato and capsicum?
yes you can add.
Sooji chilla is very very tasteful and excellent Dassan/Amit thanking you very much.
Welcome Venkatesh
Rava Chilla is excellent taste thank u Dassan/Amit.
Welcome Venkatesh
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.
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.
is this same as rava rotti, in which fresh coconut is also added?
no shilpa, rava rotti is different. this is just a simple chilla made from rava.
Your chillas were amazing with onion chutney…I had soaked rava overnight and added all ingredients in morning…
Thanks for the amazing recipe..
thanks for sharing this feedback share. glad to know.
I’ve heared word cheela in karnataka which means dosa…now more one thing added to my dictnaory of rava cheela recipe..looks good
thanks.
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
welcome shruti, thanks for positive feedback. wish you all the best in your cooking adventure 🙂
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 🙂
how is it different from Rava dosa… only thing is we don’t add curd… ryt .. ???
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.
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
thanks amandeep. glad to know that your baby liked the chillas 🙂
Hi
You can also add curd in it. It’s slight tangy taste make it more perfect. …it’s only my opinion. …
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.