- 1 cup sooji (rava or cream of wheat)
- ¼ cup finely chopped onions
- 1 to 2 green chillies, chopped (hari mirch)
- ½ teaspoon finely chopped ginger (adrak)
- 2 to 3 tablespoons chopped coriander leaves (dhania patta)
- ¼ teaspoon ajwain (carom seeds) or cumin seeds (jeera)
- 1 pinch red chilli powder (lal mirch powder)
- 1 pinch turmeric powder (haldi)
- salt as required
- 1.25 cups water
- oil as required
Making batter for sooji cheela
- take 1 cup fine sooji (rava or cream of wheat) in a bowl.
- add 1 cup water. mix very well and allow the batter to rest for 30 minutes.
- after 30 minutes, rava will absorb much of the water and will become very soft.
- then add the remaining ingredients in the batter except for oil and the remaining 1/4 cup water. mix very well.
- next, add 1/4 cup water again and mix very well.
- the batter should have a slightly medium-thick consistency.
Making suji ka chilla
- heat a pan and spread a bit of oil in it.
- take a ladle of the batter & 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.
- let the sooji chilla cook on a low to medium flame.
- when the top of the suji chilla looks cooked, then sprinkle some oil on the sides and top. with the spoon itself, spread the oil all over.
- when the base has cooked and becomes light golden, then flip and cook the other side.
- when the second side gets light golden or the onions in the chilla, look golden or caramelized, then remove the suji cheela and serve.
- serve sooji ka cheela hot or warm with any chutney or sauce of your choice.
- The recipe serves 1 to 2, but can be easily be doubled or tripled.