Suji Chilla | Suji ka Cheela

Suji chilla is a thin semolina pancake. It is prepared with a batter of semolina mixed with onion, tomato, coriander leaves, green chili, and salt. This pancake is best for snacks and breakfast meals. Its taste is sweet and savory. The suji chilla served with any chutney or sauce makes it a more delightful dish.

About Suji Chilla

Suji chilla is also known as suji ka cheela. It is an easy and quick recipe. This dish is made with some basic ingredients. Prepare a batter of semolina. Mix in chopped onion, tomato, coriander leaves, green chili, and salt. Roast it in a skillet with oil. You can also use other vegetables like carrots, cabbage, etc.

It’s a popular North Indian dish. All ingredients used in this recipe can easily be found in every house pantry. I learned this recipe from my granny. So I will show you the same way I learn from her.

Suji chilla (Semolina Pancake) is the best for breakfast. Every weekend I try it at home. All my family members enjoy having this in their meals. It is also great for snack time and used to be in lunch boxes with chutney or sauce.

Suji chilla is quite healthy and full of nutrients. Its sweet & savory taste together makes it more delicious. They are very soft in texture, but adding onion and tomato gives them a little crunchy taste.

The main key to preparing this chilla is soaking the semolina in water for a few minutes. This helps to give a soft texture to the chilla.

You can serve this suji chilla with green chutney, red chutney, and tomato ketchup. I like to have it with a cup of hot tea, which also gives a good taste.

Other chilla recipe: Besan Chilla

How to make Suji Chilla

1.Take 1 cup suji or semolina in a bowl with 1.5 cups of water and mix them well with a spoon. Keep it aside and it leave for 20 to 25 minutes.

2. After 25 minutes you see the semolina absorbs all water properly and becomes soft.

3. Then add 1 tbsp chopped onion. Add 2 tbsp chopped tomato. Include 1 tbsp coriander leaves. Mix in 2 chopped green chilies. Finally, add 1/2 tsp salt.

4. Mix all the ingredients well. If your batter is thick, then add some water to make it smooth. The batter should not be very thick or runny.

5. Heat a skillet on medium heat and spread 1 tsp oil on it.

6. Then pour the batter with the help of a spoon.

7. Spread the batter on a skillet in a rounded shape. When you spread the batter, the skillet has to be on low heat. Then cook the chilla on medium heat and pour 1 tsp oil all around the edges.

8. Roast the chilla on one side. Then turn it carefully to the other side. Drizzle 1 tsp oil on it and its edges.

9. Flip it again with a spoon. Cook the other side and press gently until it has a golden texture outside.

10. When you see the golden layers on it, remove it directly from the skillet onto a plate.

Now the chilla is ready to serve. Serve it hot or warm with green chutney, red chutney, sauce, and with a cup of hot tea.

Tips:-

• Rest the semolina with water for about 20 to 25 minutes. So that it will absorb water properly and become soft.
• I used an iron skillet. You need to adjust the heat from low to medium. Otherwise, your chilla will burn if you roast it on high heat.
• When you flip the chilla. First, pour oil on all around of edges and turn it slowly otherwise your chilla will break.
• When you pour the chilla the skillet should be on low heat otherwise you don’t pour the chilla properly.