Suji Ka Cheela or Rava Chilla is a simple North Indian savory pancake made with semolina (cream of wheat), onions, herbs and spices. The suji is soaked briefly, then cooked on a tawa until soft with light crisp edges. This recipe is easy to prepare and uses everyday ingredients. Serve rava chilla hot with chutney for breakfast or brunch.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 2
  • Category: Breakfast, Snacks
  • Cuisine: North Indian

Ingredients

  • 1 cup sooji (finer textured, (rava or cream of wheat))
  • ¼ cup finely chopped onions
  • 1 to 2 green chillies (chopped or ½ to 1 teaspoon, chopped)
  • ½ teaspoon finely chopped ginger
  • 2 to 3 tablespoons chopped coriander leaves
  • ¼ teaspoon carom seeds ((ajwain) or cumin seeds)
  • 1 pinch red chilli powder (or cayenne pepper)
  • 1 pinch turmeric powder
  • salt (as required)
  • 1.25 cups water
  • oil (as required)

Method

Making sooji batter

  1. Take the fine sooji (rava or cream of wheat) in a bowl.
  2. Add 1 cup water. Mix very well and allow the batter to rest for 20 to 30 minutes.
  3. After 20 to 30 minutes, rava will absorb much of the water and will become very soft.
  4. Then add the remaining ingredients in the batter except oil and the remaining ¼ cup water. Mix very well.
  5. The batter should have a slightly medium thick consistency.

Making suji ka chilla

  1. Heat a skillet or tawa and spread a bit of oil in it.
  2. Take a ladle of the batter and gently spread the batter on the pan to make small to medium chilla.
  3. The pan has to be on a low heat when you pour and spread the cheela batter. Otherwise you won't be able to spread the batter easily.
  4. Just lightly spread the batter to a neat round shape. Don't try to spread too much as the cheela will break.
  5. Let the sooji chilla cook on a low to medium heat.
  6. When the top of the suji chilla looks cooked, then sprinkle some oil on the sides and top. With the spoon itself, spread the oil all over.
  7. When the base has cooked and become light golden, then flip and cook the other side.
  8. When the second side gets light golden or the onions in the chilla, look golden or caramelized, then remove the suji cheela and serve.
  9. Serve sooji ka cheela hot or warm with any chutney or sauce of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.