Suji Ka Cheela | Rava Chilla
How to make suji cheela or rava chilla
1. Take 1 cup fine sooji (rava or cream of wheat) in a bowl.
2. Add 1 cup of water.
3. Mix very well and allow the batter to rest for 30 minutes. You can even soak rava+water overnight in the fridge, so as to make things easy if planning to make these chilla for breakfast.
4. After 30 minutes, rava will absorb much of the water and will become very soft.
5. After 30 minutes, add the following ingredients in the batter – ¼ cup finely chopped onions, 1 to 2 green chillies (chopped), ½ teaspoon finely chopped ginger and 2 to 3 tablespoons chopped coriander leaves.
6. Mix very well and then add the following spices – ¼ teaspoon ajwain (carom seeds), a pinch of red chilli powder, a pinch of turmeric powder. Instead of carom seeds, you can also use cumin seeds. Also add salt as required.
7.Add ¼ cup water again and mix very well.
8. The batter should have a slightly medium thick consistency.
Cooking suji ka cheela
9. Heat a pan and spread a bit of oil in it.
10. Take a ladle of the batter.
11. Gently spread the batter on the pan to make small to medium chillas. The pan has to be on a low flame when you pour and spread the chilla batter. Otherwise you won’t be able to spread the batter easily. Just lightly spread the batter to a neat round shape. Don’t try to spread too much as the chillas will break.
12. Let the chilla cook on a low to medium flame.
13. When the top of the chilla looks cooked, then sprinkle some oil on the sides and top.
14. With the spoon itself, spread the oil all over.
15. When the base has cooked and becomes light golden, then flip and cook the other side of cheela.
16. When the second side gets light golden or the onions in the chilla, look golden or caramelized, then remove the suji chilla and serve.
17. Serve sooji cheela hot or warm with any chutney or sauce of your choice.