Suji ka Cheela | Rava Chilla
User Reviews
5
Suji ka Cheela | Rava Chilla
Description
The Suji ka Cheela recipe uses fine-textured semolina combined with fresh aromatics like onion, green chili, coriander leaves, and a blend of spices including ajwain or cumin seeds, turmeric, and red chili powder. The batter is prepared by soaking the semolina in water to soften it, then mixing in the additional vegetables and spices for balanced flavor. The cheela is gently cooked on a skillet with minimal oil, spreading the batter thin to form neat round pancakes with a tender center and mildly crisp edges. The method emphasizes low to medium heat to allow even cooking without breaking.
These savory pancakes are versatile as a breakfast or snack and benefit from the subtle spice and herb balance, offering a comforting texture and flavor. They can be served with chutneys or yogurt for added taste. The use of semolina gives the cheela a unique consistency compared to regular flour pancakes, maintaining softness while providing a slight graininess.
To achieve good results, use semolina within its shelf life and avoid overly runny batter to prevent breaking during cooking. A well-seasoned non-stick or cast-iron pan ensures the cheela cooks evenly without sticking. Adjust the batter thickness with small amounts of water for desired spreading ability, and the recipe can be easily scaled to serve more people.
Ingredients
- 1 cup sooji finer textured, (rava or cream of wheat)
- ¼ cup onion finely chopped
- 1 to 2 green chili chopped or ½ to 1 teaspoon, chopped
- ½ teaspoon ginger finely chopped
- 2 to 3 tablespoons Coriander leaves chopped
- ¼ teaspoon carom seeds (ajwain) or cumin seeds
- 1 pinch red chili powder or cayenne pepper
- 1 pinch turmeric powder
- salt as required
- 1.25 cups water
- neutral cooking oil as required, generic cooking oil
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 semolina (suji or rava) that is fresh and within the expiration date for the best texture.
- Avoid making the batter too runny, as it will be difficult to spread and may break during cooking.
- A well-seasoned skillet or non-stick pan helps prevent sticking and makes cooking easier.
- This recipe serves 1 to 2 people but can be doubled or tripled as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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