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Suji Chilla

Suji Chilla

Suji chilla is a thin semolina pancake made with a batter of semolina mix of onion, tomato, coriander leaves, green chili, and salt. Its taste is sweet and savory. The chilla served with any chutney or sauce makes it more delightful.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Indian
Servings 2

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 chili, finely chopped
  • ½ tsp salt
  • oil for roasting

Instructions
 

  • Take 1 cup of 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.
  • After 25 minutes you see the semolina absorbs all water properly and becomes soft.
  • Add 1 tbsp chopped onion, 2 tbsp chopped tomato, 1 tbsp coriander leaves, 2 chopped green chili, and 1/2 tsp salt.
  • 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.
  • Heat a skillet on medium heat and spread 1 tsp oil on it.
  • Then add the batter with the help of a spoon.
  • 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.
  • When the chilla is roasted from one side then turn it carefully from the other side and drizzle 1 tsp oil on it and its edges.
  • Then flip it again with a spoon and cook the other side, pressing gently until it has a golden texture outside.
  • When you see the golden layers on it then remove it directly from the skillet into a plate.

Notes

    • 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 in which you need to adjust it from low to medium heat; 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 won't pour the chilla properly.