Suji Chilla Without Curd - No Fermentation Needed

Name: Suji Chilla Without Curd - No Fermentation Needed
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup suji (semolina); 1.5 cups water; 1 tbsp onion, finely chopped; 2 tbsp tomato, finely chopped; 1 tbsp coriander leaves, finely chopped; 2 green chilies, finely chopped; ½ tsp salt; oil for roasting

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Tired of suji chilla that turns soft or sticks to the pan? This instant version solves both problems! Made without curd and requiring no fermentation – perfect for busy mornings, kids’ tiffin, or a quick breakfast. Follow the version suji chilla without curd that your family will love for sure. If you love cheelas, you can also try besan cheela for a savoury twist or meetha cheela for a sweet breakfast treat.

Table Of Contents

1 What is suji chilla?
2 How to make suji chilla without curd
3 Serving & Storage Tips
4 Pro Tips
5 FAQs
6 Suji Chilla Without Curd – No Fermentation Needed

What is suji chilla?

Suji chilla, also known as suji ka cheela. In English, it’s called a semolina pancake. Prepares with the batter of suji/rava mixed with vegetables, salt, and water. Cook it in a skillet with oil till it turns out crispy. It’s a combination of sweet & savory taste. It is served with chutney or sauce for a good breakfast.

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 15 minutes of waiting, no fermentation, just a quick, foolproof breakfast that anyone can make.

It’s a popular North Indian dish, commonly served for breakfast or snack time. All ingredients used in this 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. All my family members enjoy having this in their meals with sauce and a cup of tea.

Suji chilla is quite healthy and full of nutrients. Its sweet & savoury taste together 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. So let’s make a no-curd chilla recipe.

How to make suji chilla without curd

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 leave it for 15 minutes.

2. After 15 minutes, you see the semolina absorbs all the water properly and becomes soft.

3. Add the chopped onion, tomato, coriander leaves, and green chillies. 1 tsp of salt too.

4. Mix all the ingredients well. After mixing, if the 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. Cook the chilla from one side for a minute. 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 from the skillet. Now the chilla is ready to serve.

Serving & Storage Tips

Serve it hot or warm with coconut chutney, green chutney, tamarind chutney, tomato sauce, and a cup of hot masala tea. Choose anyone from these, whichever you like.

You can store the semolina batter with water for upto 2 days. Skip to the store with veggies. You can add them just before cooking. But it’s good to make the batter fresh.

Pro Tips

Soak the semolina with water for about 15 minutes for soft & crispy chilla.
The batter should not be runny or too thick; it should have a smooth consistency.
Cook the chilla on low to medium heat; otherwise, the chilla will burn if you roast it on high heat.
When you flip the chilla. Pour oil all around the edges and turn it slowly to avoid breaking.
When you pour the batter into the skillet, the heat is low. You don’t pour the chilla properly.

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 outside. No fermentation is needed; it’s a quick & easy breakfast.

2. Do I need to rest the batter?

The batter needs just 15 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 evenlymixed 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 Upma – Soft & Fluffy Breakfast- Quick, soft, savoury, perfect to pair with your suji chilla.

Suji Halwa – Soft & Delicious Dessert- Sweet, easy, and a great ending to your breakfast or snack.