Sooji Ka Cheela | Morning Breakfast | Suji Ka Cheela Recipe | How To make Cheela At Home

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

semolina

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds fiber.

Take a bowl and add 1 cup of sooji (semolina) that has been coarsely ground.

Add 3 tablespoons of wheat flour to the bowl.

Mix the dry ingredients well.

Gradually add water to the mixture until it reaches a smooth batter consistency, ensuring it is not too thick or too thin.

Cover the batter and let it rest for 10 minutes to allow the sooji to absorb the water.

After 10 minutes, check the consistency of the batter and adjust with more water if needed.

Add chopped vegetables: 1 large tomato, 1 bell pepper, and grated carrot to the batter.

Incorporate 2-3 finely chopped green chilies, 1/2 teaspoon black pepper, 1/2 teaspoon grated ginger, 1/2 teaspoon ajwain, and 1/2 teaspoon cumin seeds.

Add 1/2 teaspoon garam masala and 1/2 cup chopped coriander leaves to the mixture.

Season with salt to taste and mix everything well.

Heat a non-stick frying pan and add 1 tablespoon of oil, spreading it evenly.

Pour a ladleful of the batter onto the pan and spread it out gently to form a cheela.

Cook on low to medium heat for 2-3 minutes until the bottom is golden brown.

Flip the cheela and cook the other side for another 2-3 minutes until golden brown.

Remove the cheela from the pan and repeat the process with the remaining batter.

Prepare a chutney by blending coriander leaves, green chilies, cumin seeds, mint leaves, raw mango, garlic, and salt to taste.

Serve the cheela hot with the chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens