Sooji Cheela
Quick savory pancakes made with semolina, yogurt, and a handful of vegetables, sooji cheela turns out soft inside with lightly crisp edges. It makes an easy Indian breakfast or light meal that cooks fast on a tawa.
For 4 servings
- prep · ~5 min
Chop the vegetables.
1.Finely chop the onion.2.Deseed and finely chop the tomato.3.Finely chop the green chili.4.Chop the coriander leaves and grate the ginger. - mix · ~10 min
Make the batter.
1.Add semolina and yogurt to a mixing bowl.2.Pour in water little by little and whisk to a smooth batter without lumps.3.Mix in onion, tomato, green chili, ginger, coriander leaves, cumin seeds, red chili powder, and salt.4.Set the batter aside for 10 minutes so the semolina can soften.TIPKeep the batter like dosa batter but slightly thicker so it spreads easily without turning runny. - mix · ~1 min
Stir in the fruit salt.
Just before cooking, add fruit salt to the batter and mix gently. If the batter looks too thick after resting, loosen it with 1 to 2 tablespoons of water.
- fry · ~5 min
Cook the first cheela.
1.Heat a tawa or nonstick pan over medium heat and grease it lightly with oil.2.Pour a ladle of batter onto the center and spread it gently into a small round cheela.3.Drizzle a little oil around the edges and cook until the bottom is light golden.4.Flip and cook the other side until cooked through and lightly crisp.TIPCook on medium heat so the cheela sets inside before the outside gets too dark. - fry · ~15 min
Cook the remaining cheela.
Repeat with the remaining batter, greasing the pan lightly as needed, to make 4 cheela in total.
- serve
Serve the sooji cheela hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Deseeding the tomato is important here; extra pulp can thin the batter and make the cheela tear.
- 2Let the batter rest the full 10 minutes so the semolina absorbs water and cooks up soft, not gritty.
- 3Add fruit salt only right before cooking and stir gently, or the batter will lose its lightness.
- 4If the batter thickens as it sits, loosen it with a spoon or two of water before each batch.
- 5Spread the batter gently into a small cheela rather than a very thin one, since this semolina batter is more delicate than besan cheela.
- 6Cook on medium heat until the underside is light golden before flipping; turning too early can break the cheela.
- 7Serve straight off the tawa for the best contrast of soft center and crisp edges.
Adapt it for your goals.
Vegan
Replace yogurt with a thick plant-based curd and adjust water as needed for a similar tangy, soft batter.
jainJain
Skip onion and ginger, then add finely chopped capsicum or grated bottle gourd for texture while keeping the cheela flavorful.
low oilLow-oil
Use a well-seasoned nonstick pan and brush on just a thin film of oil; you still get good color with less fat.
high proteinHigh-protein
Mix in some besan along with the semolina to make the cheela more filling and slightly nuttier in flavor.
Why this is on our healthy list.
Balanced Breakfast Base
Semolina provides steady carbohydrate energy, while yogurt adds protein and helps make the cheela more satisfying.
Includes Fresh Vegetables
Onion, tomato, green chili, ginger, and coriander add plant compounds, freshness, and flavor without making the dish heavy.
Fermented Dairy Goodness
Yogurt brings tang and a creamy texture, along with dairy protein and nutrients commonly found in cultured milk.
Frequently asked questions
Semolina keeps absorbing liquid as it sits, so this is normal. Stir in 1 to 2 tablespoons of water at a time until it reaches a pourable but slightly thick consistency.
