Sooji Cheela is a savory, delicious Indian pancake typically served as a breakfast item, for brunch or as an evening snack. A great dish to break the monotony of typical toast & eggs breakfast, the Cheela (pancake) is sprinkled with an onion-chili mixture that add a zesty twist to the savory Cheela. In addition to the great flavor and quick & easy preparation, Sooji (semolina) is low in saturated fat and cholesterol - this makes Sooji Cheela a light, wholesome and healthy treat. Ready to try your pancake with a twist? :)
SUJI CHILLA RECIPE
1 Cup Yogurt
3 tbsp All Purpose Flour (Maida)
3 tbsp Chickpea Flour (Besan)
1 cup finely chopped Onion
3 Serrano Green Chillies or to taste; destemmed & finely chopped
1/4 cup fresh Cilantro (Coriander) Leaves; finely chopped
Salt to taste
1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste
Oil as required
How to make Sooji Cheela
- Combine the semolina, chickpea flour, all purpose flour and yogurt and let it sit for 20 minutes.
- Add water, salt & cayenne pepper & mix well to make a smooth pouring consistency batter. The batter should not be too thick nor too thin.
- In another bowl, mix onion, green chillies & cilantro leaves. Divide the mixture into 12 equal portions. Keep aside.
- Heat a non-stick pan on medium-high heat. Once heated, spread 1/4 tsp oil over the pan.
- Pour 2 ladles of the batter in the center of the pan. Spread quickly & evenly (as thin as possible) in the shape of a circle to form a pancake of around 6" diameter.
- Sprinkle a portion of the onion-chilli mixture on the top of the pancake. Press the mixture lightly with the back of your spatula.
- Let the pancake cook till it leaves sides, or till the bottom side has turned light-golden in color.
- Drizzle a little oil on the upper side and flip it. Cook for 1 minute.
- Remove it from the pan and place it on an absorbent paper. Prepare the remaining pancakes in a similar way.
- Serve immediately with tomato ketchup or Green Chutney.