Veg Sooji Cheela
Sooji ka cheela is a delicious Indian pancake typically served as a breakfast item or an evening snack and is a great dish to break the monotony of the regular snacks. It is basically a pancake with a semolina based batter and I feel that it is a modified version of the south indian dish 'Uttapam'. Adding vegetables to the batter gives it a great flavour and makes it a more wholesome dish. Also, it is a rich source of carbohydrate and fiber while being low in saturated fat and cholesterol. It is a simple recipe that doesn't need much preparation either.
- Semolina (Rawa / Sooji ) - 1 cup
- Curd ( Yogurt / Dahi ) - 3/4 cup
- Capsicum ( Shimla Mirch / Green Bell Peppers ) - 1 (fine chopped)
- Tomatoes - 1 medium (fine chopped)
- Green Chillis - 1 (fine chopped)
- Salt - To taste
- Black Pepper Powder ( Kaali Mirch ) - 1/2 tsp
- Water - As needed
- Oil / Ghee - For roasting
1. Whisk the curd and semolina together. Add some water to make the batter of a pouring consistency.
2. Add the chopped capsicum, tomato, green chillis and the salt and black pepper. Mix all ingredients really well. Whisk the batter, cover and keep aside for 20-30 minutes to set.
3. Check the batter in between and add some more water(if required to maintain batter consistency) in case the batter has thickened due to absorption of water. Batter for making the cheela is ready.
4. Preheat a non-stick pan and pour some oil into it. Once the pan heats up a bit, lower the flame and pour 1 tbsp batter in the pan. With help of spoon, spread the batter in round shape and keep it bit thick.
5. Cover the pan and cook cheela for 2-3 minutes on medium flame. Check after 2 minutes. Cheela would have turned golden brown from beneath. With help of ladle flip the side and cook from other side as well until it gets brown spots.
6. Take out the roasted cheela in a plate. Serve hot with green chutney, tomato sauce, coconut chutney or peanut chutney and relish eating.
1. Keeping the flame low while spreading the batter into the shape of cheela heals spread the batter evenly.
2. Covering with a lid while roasting the cheela makes it moist on the inside while maintain the crispness on the surface.