• 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

  1. take 1 cup fine sooji (rava or cream of wheat) in a bowl.
  2. add 1 cup water. mix very well and allow the batter to rest for 30 minutes.
  3. after 30 minutes, rava will absorb much of the water and will become very soft.
  4. then add the remaining ingredients in the batter except for oil and the remaining 1/4 cup water. mix very well.
  5. next, add 1/4 cup water again and mix very well.
  6. the batter should have a slightly medium-thick consistency.

Making suji ka chilla

  1. heat a pan and spread a bit of oil in it.
  2. take a ladle of the batter & gently spread the batter on the pan to make small to medium chillas.
  3. 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.
  4. just lightly spread the batter to a neat round shape. don’t try to spread too much as the chillas will break.
  5. let the sooji chilla cook on a low to medium flame.
  6. 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.
  7. when the base has cooked and becomes light golden, then flip and cook the other side.
  8. when the second side gets light golden or the onions in the chilla, look golden or caramelized, then remove the suji cheela and serve.
  9. 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.


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