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.
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.