Suji ka Cheela | Rava Chilla
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5.0
60 reviews
Excellent
Suji ka Cheela | Rava Chilla
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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.
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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 Information
Show Details
Calories
453kcal
(23%)
Carbohydrates
67g
(22%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Sodium
773mg
(32%)
Potassium
168mg
(5%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
42IU
(1%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
0.5mg
Vitamin B3 (Niacin)
12mg
Vitamin B6
0.4mg
Vitamin C
4mg
(4%)
Vitamin E
6mg
Vitamin K
2µg
Calcium
625mg
(63%)
Vitamin B9 (Folate)
109µg
Iron
29mg
(161%)
Magnesium
43mg
Phosphorus
224mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 773mg | 32% |
| Potassium | 168mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 42IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 0.5mg | |
| Vitamin B3 (Niacin) | 12mg | |
| Vitamin B6 | 0.4mg | |
| Vitamin C | 4mg | 4% |
| Vitamin E | 6mg | |
| Vitamin K | 2µg | |
| Calcium | 625mg | 63% |
| Vitamin B9 (Folate) | 109µg | |
| Iron | 29mg | 161% |
| Magnesium | 43mg | 11% |
| Phosphorus | 224mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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