Suji ka Cheela | Rava Chilla - Dassana's Veg Recipes

5 from 21 votes

Suji ka Cheela | Rava Chilla

Suji Ka Cheela or Rava Chilla is a simple North Indian savory pancake made with semolina (cream of wheat), onions, herbs and spices. The suji is soaked briefly, then cooked on a tawa until soft with light crisp edges. This recipe is easy to prepare and uses everyday ingredients. Serve rava chilla hot with chutney for breakfast or brunch.

Prep Time30

Cook Time20

Total Time50

Course: Breakfast, Snacks

Cuisine: North Indian

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 453kcal

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