with step by step photos – easy breakfast recipe of chillas made with sooji. chillas are savory pancakes made from gram flour or other lentils. here the chillas are made from sooji also known as rava or cream of wheat.
. thus making it one of the easy breakfast or snack that can be made. the taste of these chillas are very different from or . they taste more like rava uttapam.
i make these the same way i make besan chilla. only ingredient that gets replaced is sooji instead of besan.
any green chutney, tomato chutney or tomato ketchup. you can also serve with coconut chutney.
if you are looking for similar recipes then do check rava pongal, uttapam, rava dosa and rava idli recipe.
rava chilla recipe card below:
- 1 cup sooji/rava
- ¼ cup finely chopped onions
- 1 to 2 green chillies, chopped
- ½ teaspoon finely chopped ginger/adrak
- 2 to 3 tablespoons chopped coriander leaves/dhania patta
- ¼ teaspoon ajwain/carom seeds or cumin seeds/jeera
- a pinch of red chilli powder/lal mirch powder
- a pinch of turmeric powder/haldi
- salt as required
- 1.25 cups water
- oil as required
- take 1 cup fine sooji/rava/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 oil and the remaining ¼ cup water. mix very well.
- next add ¼ cup water again and mix very well.
- the batter should have a slightly medium thick consistency.
- 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 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 become 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 chilla and serve.
- serve sooji chillas hot or warm with any chutney or sauce of your choice.
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how to make sooji cheela or rava chilla recipe:
1. take 1 cup fine sooji/rava/cream of wheat in a bowl.
2. add 1 cup 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 chillas 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, 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.
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 sooji 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 become light golden, then flip and cook the other side.
16. when the second side gets light golden or the onions in the chilla, look golden or caramelized, then remove the chilla and serve.
17. with any chutney or sauce of your choice.
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