A cheela or a chilla is a delicious savoury pancake that is traditionally prepared with gram flour.
Time: 1 hour 15 minutes
- 1 cup semolina
- 2 chopped green chillies
- 3 Tablespoon chopped coriander leaves
- 1 pinch red chilli powder
- salt as required
- refined oil as required
- 1/4 cup finely chopped onion
- 1/2 Teaspoon finely chopped ginger
- 1/4 Teaspoon cumin seeds
- 1 pinch turmeric
- 1 1/2 cup water
- Take 1 cup of fine semolina or sooji in a bowl and then add a cup of water in it. Mix well all and allow the batter
- to rest for about 30 minutes. After 30 minutes, rava will absorb much of the water and will soften. Then, add all
- the remaining ingredients in the batter excepting the oil and the remaining 1/4 cup water, mix once again.
- Now, add the remaining water again and stir to mix once again. By now, the semolina batter should have a
- slightly medium-thick consistency.
- Now, to prepare the rava chilla, put a pan on medium flame and heat oil in it. Once the oil is hot enough, lower
- the flame and take a ladle full of the batter and gently spread the batter on the pan in circular motion to make
- small to medium chillas. Make sure you lower the flame while 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 a little oil on the sides and top.