Suji Chilla Without Curd - No Fermentation Needed
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 quick breakfast.
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
Instructions
- Mix suji in a bowl with 1.5 cups of water. Mix well, rest it for 15 minutes.
- After 15 minutes, the semolina absorbs all the water properly and becomes soft.
- Add the chopped vegetables, herbs, and salt.
- Mix all the ingredients well. Make a smooth batter.
- Heat the tawa on medium heat and spread 1 tsp oil on it.
- Pour the batter with a spoon.
- Spread the batter on tawa in a rounded shape.
- Cook the chilla on medium heat, pour 1 tsp oil all around the edges.
- After a minute, the chilla is cooked on one side. Now turn it carefully from the other side and drizzle 1 tsp oil on it and its edges.
- Flip it again with a spatula and cook the other side, pressing gently until golden.
- When you see the golden layer, remove it.
- Serve the sujichilla hot.
Notes
- Soak the semolina in water for 15 minutes.
- Cook the chilla on low to medium heat to prevent burning.
- When you pour the chilla, the tawa should be on low heat.