Suji Chilla Without Curd – Crispy Semolina Pancake
Tired of suji chilla that turns soft or sticks to the pan? This instant version solves both problems! Made without curd and requiring zero fermentation, these savory pancakes come out perfectly crispy every single time. It is the ultimate quick breakfast for busy mornings, and a fantastic addition to kids’ tiffin. Follow the step-by step photos and instructions below to make a delicious suji chilla without curd that your family will love.
What is suji chilla?
Suji chilla, also known as suji ka cheela, rava chilla, or a semolina pancake in English. Prepares with the batter of suji or rava mixed with seasonal vegetables, salt, and water. Cooked on a skillet with oil till it turns out crispy or golden, then served with chutney or sauce for a comforting breakfast.
This rava chilla is quite healthy and full of nutrients with a combination of sweet & savory flavor that makes it more delicious. They are very soft in texture, but adding onion and tomato gives them a slightly crunchy taste and makes them more flavorful.
It’s a popular North Indian staple that commonly served for breakfast or brunch. All ingredients used in my recipe are easily available in every kitchen. I learned this recipe from my granny, so I will show you the same way that I learned from her. Every weekend I try it at home and all my family members enjoy having this in their meals.
Unlike most suji chilla recipes that require curd, this version is completely without curd and ready instantly. It turns out crispy on the outside and soft on the inside every time. Requires on 15 minutes of waiting, no fermentation, just a quick, foolproof breakfast that anyone can make.
If you love suji recipes you can try: suji kheer, suji upma, suji pakora, or suji halwa on my blog.
Why make it without curd?
As traditional suji chilla relies on curd because of it’s tanginess, binding, or fermentation. But making it without curd also works perfectly because suji (semolina) is highly absorbent ingredient.
When we soak it in water for about 15 to 20 minutes, every grain swells up, softens and releases natural a gluten or starch. So they both help to bind the batter together without needing of any curd.
Instead for binding the gram flour or rice flour can be added or to create some tang lemon juice or a splash of vinegar is good, but tomatoes work well for that.
But making it without curd is just as delicious as making with curd. It makes the recipe 100% safe for anyone who has dairy allergies, also you don’t have any need to skip breakfast just because you forgot to buy the curd.
So, you can make it with the pantry staples that you have at a time and share with your all loved ones.
Ingredients
- Rava/Semolina- I used a medium suji for a smooth batter or soft chilla, fine semolina also works well.
- Water- Add water gradually to achieve a pourable batter. Suji absorbs water as it rests, so may need to add a little more before cooking.
- Vegetables- Finely chopped onion, tomato, cucumber, or green chilies adds color and crunch. You can add more to you choice like spinach, carrot, or capsicum.
- Salt- I used a regular white salt, adjust according to your taste.
- Oil- I used mustard oil for cooking chilla.
How to make suji chilla without curd
1. Add 1 cup suji or semolina in a mixing bowl.
2. Next add 1.5 cups of water and mix them well with a spoon. Keep it aside, and leave it for 15 minutes.
3. After 15 minutes, you see the semolina absorbs all the water properly and becomes soft or swells.
4. Add all the chopped vegetables 1 tbsp of onion, 2 tbsp of tomato, 2 tbsp of cucumber, 2 green chilies, and tsp of salt.
5. Mix all the ingredients well. After mixing, if the batter is thick, then add some water to make it smooth.
Note that the batter consistency should not be very thick or runny. It should be of medium thick consistency that is pour easily on tawa.
6. Heat a skillet on medium heat and spread 1 tsp oil on it.
7. Then pour a spoonful of batter in the middle of tawa.
8. Now spread the batter on a skillet in a rounded shape and pour the oil around its edges. Cook it on medium heat for a minute.
Note that when you spread the batter, the skillet has to be on low heat. If you spreading it over high heat there would be chance of burning.
9. After a minute turn it carefully to the other side from spatula and drizzle some oil this side too.
Note that turn it when you see the edges of the chilla is perfect cooked, unless there would be a chance of breaking.
9. Again, after a minute flip it and cook the other side and press gently with spatula until it has a golden texture outside.
10. When you see the golden layers on it, remove it from the skillet. Now the chilla is ready to serve and repeat the same process with rest of the batter.
Serving idea
» Serve suji chilla hot with green chutney and tomato ketchup for a quick breakfast.
» You can pair it with vegetable raita on the side for extra freshness.
» For a traditional Indian breakfast enjoy it with a cup of masala chai.
» Pair it with a glass of lassi for a complete meal.
Pro Tips
- Always rest the batter for 15 to 20 minutes for softer and better texture chillas.
- After resting if the batter becomes too thick, add a little water for pourable consistency.
- Before spreading chilla lightly grease the tawa with oil.
- Cook the chilla on medium heat, high heat can burn the chilla quickly.
- Flip the chilla only when the edges look cooked to prevent breaking.
If you love quick and healthy Indian chillas, try these delicious variations:
FAQs
1. Can I make suji chilla without curd?
Yes, this suji chilla is made completely without curd, yet it comes out soft inside and crispy exterior outside.
2. Do I need to rest the batter?
The batter needs just 15 to 20 minutes of resting. This helps to improve the texture and cook the chilla in a perfect way.
3. Can I store the batter in advance?
Yes! You can store batter for 6 to 8 hours in the fridge in an air-tight container. If it thickens, add some water or milk, mix gently before cooking. Avoid keeping it at room temperature to avoid fermentation.
4. Can I add more vegetables?
Yes, you can add more vegetables, spinach, grated carrot, and cauliflower to make it more flavorful. Just ensure the vegetables are evenly mixed into the batter to maintain consistency.
5. How do I make suji chilla crispy?
Pour batter evenly on the tawa/pan or cook slowly on each side, pressing with a spatula on medium heat. Avoid high heat, which can burn the outside while leaving the inside raw.
Suji Chilla Without Curd – Crispy Semolina Pancake
Ingredients
- 1 cup suji (semolina)
- 1.5 cups water or as needed
- 1 tbsp onion, finely chopped
- 2 tbsp tomato, finely chopped
- 2 tbsp cucumber, finely chopped
- 2 green chilies, finely chopped
- 1 tsp salt or as needed
- oil for roasting
Instructions
- Mix suji in a bowl with 1.5 cups of water and rest it for 15 minutes.
- After 15 minutes, the semolina absorbs all the water properly and becomes soft.
- Add all the chopped vegetables and salt.
- Mix all the ingredients well and make a smooth batter.
- Heat the tawa on medium heat and spread 1 tsp oil on it.
- Pour a spoonful batter in the middle of tawa.
- Spread the batter on tawa in a rounded shape and pour oil on its edges.
- After a minute, when chilla is cooked from its edges turn it carefully from the other side.
- Drizzle some oil this side too.
- Again flip it with a spatula and cook the other side by it pressing gently until golden.
- When you see the golden layer, remove it.
- Serve the suji chilla hot with sauce or chutney as you like.
Notes
- Always rest the batter for 15 to 20 minutes for softer and better texture chillas.
- After resting if the batter becomes too thick, add a little water for pourable consistency.
- Before spreading chilla lightly grease the tawa with oil.
- Cook the chilla on medium heat, high heat can burn the chilla quickly.
- Flip the chilla only when the edges look cooked to prevent breaking.
The best chilla recipe I’ve ever tried👍