Do you always miss your morning alarm and lack the time to make a nutritious meal for yourself? We have the solution to all of your problems: a 20-minute Sooji Cheela recipe that is really easy to make. There is no excuse for skipping breakfast, which is the most significant meal of the day. To make the morning more beautiful and healthful, serve these cheela with the chutney of your choice and a cup of tea or coffee. These Cheelas can be made not only for breakfast but also for dinner and even as a late-night snack.
Sooji Cheela is a delicious meal that is popular as a brunch dish. This delicious recipe is simple to prepare and only requires a few basic ingredients, such rava and a mixture of spices. Serve this recipe with the chutney or tomato ketchup of your choice and indulge your taste buds with this mouthwatering dish, which is best suited for all the season. Prepare this delicious dish for your loved ones and immerse yourself in the world of wonderful flavours. Try experimenting with this delicious recipe by adding any desired vegetables to the cheela to make it even more mouthwatering.
Ingredients:
- 1 cup Sooji (rava or cream of wheat)
- ¼ cup finely chopped Onions
- 1-2 Green chillies, chopped
- ½ teaspoon finely chopped Ginger
- 2-3 tablespoons chopped Coriander leaves
- ¼ teaspoon Ajwain (carom seeds) or cumin seeds
- 1 pinch Red chilli powder
- 1 pinch Turmeric powder
- Salt as required
- 1.25 cups Water
- Oil as required
Instruction to make Sooji Cheela:
- Add 1 cup of fine sooji (also known as rava or cream of wheat) into a bowl
- Add 1 cup of water. Mix thoroughly, then let the batter sit for 30 minutes
- After 30 minutes, the rava will absorb most of the water and become incredibly soft
- Add the other batter ingredients after that, excluding the oil and the final 1/4 cup of water and mix thoroughly
- Then, add another 1/4 cup of water and thoroughly combine
- The consistency of the batter should be little thicker than medium
- Spread some oil on a pan that has been heated
- Take a ladle of batter and carefully spread it over the pan to produce small to medium-sized cheelas
- The cheela batter must be poured and spread over a low flame in the pan, otherwise, spreading the batter won't be as easy
- The batter should only be thinly spread into a tidy spherical shape
- Avoid trying to spread the cheelas too thinly as they will break
- Cook the sooji cheela over a low to medium temperature
- Drizzle some oil on the edges and top of the suji cheela when the top appears to be done
- Drizzle the oil all over with the spoon
- Flip and cook the second side after the base has browned and turned light golden
- Remove the suji cheela and serve when the second side turns a light golden colour or the onions in the cheela appear golden or caramelised
Serve sooji ka cheela warm or hot with your preferred chutney or sauce. The recipe yields 1 to 2 servings, although it is simple to double or triple it.