Sooji Cheela
A quick and healthy North Indian breakfast pancake made from semolina, yogurt, and mixed vegetables. These savory pancakes are soft, slightly crispy on the edges, and come together in under 30 minutes.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, combine the fine sooji, curd, and 1 cup of water.
- c.Whisk thoroughly to form a smooth, lump-free batter.
- d.Cover the bowl and let the batter rest for at least 15-20 minutes. This crucial step allows the sooji to absorb the liquid and swell, resulting in softer cheelas.
- 2
Step 2
- a.Add Vegetables and Seasonings
- b.After the resting period, you'll notice the batter has thickened considerably.
- c.Add the finely chopped onion, tomato, capsicum, green chilies, grated ginger, and coriander leaves to the batter.
- d.Stir in the cumin seeds, turmeric powder, red chili powder, and salt.
- e.Mix everything until well combined. Now, check the consistency. Gradually add the remaining 1/4 cup of water (or more, one tablespoon at a time) until you achieve a thick but pourable consistency, similar to a pancake batter.
- 3
Step 3
- a.Cook the Cheelas
- b.Heat a non-stick tawa or griddle over medium heat. A well-heated pan is key to prevent sticking.
- c.Once hot, drizzle about 1/2 teaspoon of oil and spread it evenly.
- d.Pour a ladleful (about 1/4 cup) of batter onto the center of the tawa.
- e.Using the back of the ladle, gently spread the batter in a circular motion to form a 5-6 inch round pancake. Do not spread it too thin.
- f.Drizzle a few drops of oil around the edges and on top of the cheela.
- g.Cook for 2-3 minutes on medium heat, until the top surface looks cooked and the edges start to turn golden brown and lift from the pan.
- h.Carefully flip the cheela using a spatula and cook the other side for another 1-2 minutes until it has light golden-brown spots.
- i.Press down gently with the spatula to ensure even cooking.
- 4
Step 4
- a.Serve
- b.Remove the cooked cheela from the tawa and place it on a serving plate.
- c.Repeat the process with the remaining batter, adding a little oil to the tawa for each cheela.
- d.Serve the Sooji Cheelas hot with your favorite accompaniment like mint-coriander chutney, coconut chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use fine sooji (rava). Coarse sooji will result in a grainier cheela.
- 2Using slightly sour curd gives the cheelas a pleasant tangy flavor.
- 3Ensure all vegetables are chopped very finely. This helps in even cooking and makes spreading the batter easier.
- 4Maintain a consistent medium heat. If the tawa is too hot, the cheela will brown quickly without cooking through. If it's not hot enough, it may stick.
- 5For extra fluffy and porous cheelas, you can add a pinch (1/4 teaspoon) of baking soda or Eno fruit salt to the batter just before you start cooking.
- 6If the batter becomes too thick while standing, add a tablespoon of water or buttermilk to adjust the consistency.
Adapt it for your goals.
Ingredient Addition
Incorporate other finely grated or chopped vegetables like carrots, sweet corn, or blanched spinach for added nutrition and color.
Texture EnhancementTexture Enhancement
For a crispier cheela, add 2 tablespoons of rice flour or besan (gram flour) to the batter along with the sooji.
Flavor VariationFlavor Variation
Add a South Indian touch by preparing a tempering of mustard seeds, urad dal, and curry leaves in 1 teaspoon of hot oil and mixing it into the batter.
Protein BoostProtein Boost
Mix in 1/4 cup of grated paneer (Indian cottage cheese) or crumbled tofu into the batter for a protein-rich version.
Why this is on our healthy list.
Provides Sustained Energy
Semolina (sooji) is a good source of complex carbohydrates, which digest slowly and provide a steady release of energy, keeping you full and active for longer.
Rich in Vitamins and Minerals
The addition of various vegetables like onions, tomatoes, and capsicum enriches the cheela with essential vitamins (like Vitamin C and A), minerals, and dietary fiber.
Promotes Gut Health
The use of curd (yogurt) introduces beneficial probiotics into the meal, which help in maintaining a healthy gut microbiome and improving digestion.
Aids in Weight Management
Being high in fiber from vegetables and protein from curd, Sooji Cheela promotes satiety, helping to control appetite and prevent overeating, which is beneficial for weight management.
Frequently asked questions
Yes, Sooji Cheela is considered a healthy breakfast option. It's light on the stomach, provides sustained energy from semolina, and is packed with the goodness of vegetables. Using minimal oil for cooking makes it a low-fat meal.