Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
4.81
from
21
votes
Suji ka Cheela | Rava Chilla
Suji ka Cheela or Rava Chilla is a popular North Indian style savory pancake made with suji or rava (cream of wheat), onions, herbs and spices. Makes for an easy breakfast or brunch.
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast, Snacks
Cuisine:
North Indian
Diet:
Vegan
Difficulty Level:
Moderate
Servings:
2
Calories:
453
kcal
Author:
Dassana Amit
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
US Customary
-
Metric
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
Calories:
453
kcal
|
Carbohydrates:
67
g
|
Protein:
10
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
12
g
|
Sodium:
773
mg
|
Potassium:
168
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
42
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
0.5
mg
|
Vitamin B3 (Niacin):
12
mg
|
Vitamin B6:
0.4
mg
|
Vitamin C:
4
mg
|
Vitamin E:
6
mg
|
Vitamin K:
2
µg
|
Calcium:
625
mg
|
Vitamin B9 (Folate):
109
µg
|
Iron:
29
mg
|
Magnesium:
43
mg
|
Phosphorus:
224
mg
|
Zinc:
1
mg