Sooji Cheela with Tomato Ketchup

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the fine sooji, curd, and 1 cup of water.
   • Whisk thoroughly to form a smooth, lump-free batter.
   • Cover the bowl and let the batter rest for at least 15-20 minutes. This crucial step allows the sooji to absorb the liquid and swell, resulting in softer cheelas.
2. 2

   Add Vegetables and Seasonings

   • After the resting period, you'll notice the batter has thickened considerably.
   • Add the finely chopped onion, tomato, capsicum, green chilies, grated ginger, and coriander leaves to the batter.
   • Stir in the cumin seeds, turmeric powder, red chili powder, and salt.
   • Mix everything until well combined. Now, check the consistency. Gradually add the remaining 1/4 cup of water (or more, one tablespoon at a time) until you achieve a thick but pourable consistency, similar to a pancake batter.
3. 3

   Cook the Cheelas

   • Heat a non-stick tawa or griddle over medium heat. A well-heated pan is key to prevent sticking.
   • Once hot, drizzle about 1/2 teaspoon of oil and spread it evenly.
   • Pour a ladleful (about 1/4 cup) of batter onto the center of the tawa.
   • Using the back of the ladle, gently spread the batter in a circular motion to form a 5-6 inch round pancake. Do not spread it too thin.
   • Drizzle a few drops of oil around the edges and on top of the cheela.
   • Cook for 2-3 minutes on medium heat, until the top surface looks cooked and the edges start to turn golden brown and lift from the pan.
   • Carefully flip the cheela using a spatula and cook the other side for another 1-2 minutes until it has light golden-brown spots.
   • Press down gently with the spatula to ensure even cooking.
4. 4

   Serve

   • Remove the cooked cheela from the tawa and place it on a serving plate.
   • Repeat the process with the remaining batter, adding a little oil to the tawa for each cheela.
   • Serve the Sooji Cheelas hot with your favorite accompaniment like mint-coriander chutney, coconut chutney, or tomato ketchup.