5 from 40 votes
Suji ka Cheela | Rava Chilla
Suji ka Cheela is a savory Indian pancake made with fine semolina (suji or rava) combined with finely chopped onions, green chili, coriander leaves, and aromatic spices such as carom seeds and turmeric. The batter is mixed with water and left to rest, producing a soft, spreadable consistency ideal for thin pancakes cooked on low heat to achieve a tender texture with lightly crisped edges. This dish can serve as a nutritious breakfast or light meal and is straightforward to prepare with simple pantry staples.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
2
Calories:
453 kcal
Course:
Breakfast, Snacks
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 453
% 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.