Egg Suji Cheela

Instructions

1. 1

   Prepare the Rava Batter

   • In a large mixing bowl, combine the rava (semolina), curd, and about 1/2 cup of water.
   • Whisk well to create a thick, lump-free batter.
   • Cover the bowl and let the batter rest for 15-20 minutes. This step is crucial as it allows the rava to absorb moisture and soften, resulting in a better texture.
2. 2

   Add Vegetables and Eggs

   • After the resting period, add the finely chopped onion, tomato, green chilies, and coriander leaves to the rava batter.
   • Crack the 4 eggs directly into the bowl.
   • Add the turmeric powder, red chili powder, and salt.
   • Mix everything thoroughly until all ingredients are well incorporated. The batter should have a thick but pourable consistency, similar to a pancake batter. If it's too thick, add the remaining 1/4 cup of water, one tablespoon at a time, until you reach the desired consistency.
3. 3

   Cook the Cheelas

   • Heat a non-stick tawa or skillet over medium heat. Add about 1/2 teaspoon of oil and spread it evenly.
   • Once the pan is hot, pour a ladleful of the batter onto the center. Gently spread it with the back of the ladle into a circle of about 5-6 inches in diameter. Do not spread it too thin.
   • Drizzle a few drops of oil around the edges of the cheela.
   • Cook for 2-3 minutes on medium heat until the top surface looks set and the bottom is golden brown.
4. 4

   Flip and Serve

   • Carefully slide a spatula underneath and flip the cheela.
   • Cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
   • Remove the cheela from the pan and place it on a serving plate.
   • Repeat the process with the remaining batter, adding a little oil to the pan for each cheela.
   • Serve hot with green chutney, tomato ketchup, or a side of yogurt.