Suji Vegetable Chilla

Name: Suji Vegetable Chilla
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 1 cup semolina (fine rava); 0.25 cup yogurt (plain, at room temperature); 0.75 cup water (or as needed to make pouring consistency batter); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped, seeds removed); 0.5 pcs bell pepper (small, finely chopped); 1 pcs carrot (small, grated); 2 tbsp coriander leaves (finely chopped); 1 pcs green chili (finely chopped, adjust to taste); 1 inch ginger (grated); 0.5 tsp cumin seeds; 0.5 tsp salt; 1 pinch turmeric powder; 1 pinch red chili powder (optional, for heat); 3 tbsp oil (for pan frying)

RATING

4.4/5(63)

TASTE SCORE

8/10

Crispy, golden semolina pancakes loaded with finely chopped vegetables and mild green chilies. These savory Indian breakfast crepes cook up quickly on a pan — no fermentation needed — making them a lifesaver for busy mornings or a light evening snack. Serve hot with chutney or a simple ketchup on the side.

PREP

15m

COOK

20m

SERVES

1 PIECE

143 cal

SERVINGS

METHOD · 5 STEPS

mix · ~12 min
Make the batter.
1.In a mixing bowl, combine semolina and yogurt. Mix well.
2.Add water gradually and whisk until you get a smooth, lump-free batter with pouring consistency.
3.Mix in salt, turmeric powder, and red chili powder.
4.Cover and let the batter rest for 10 minutes while you prep the vegetables.
TIPResting the batter is key — it softens the semolina and prevents the chillas from cracking on the pan.
prep
Chop the vegetables.
Finely chop the onion, tomato, bell pepper, and green chili. Grate the carrot and ginger. Roughly chop the fresh coriander leaves.
mix
Combine vegetables into the batter.
Gently stir all the chopped vegetables, grated ginger, and cumin seeds into the rested batter. The batter will thicken slightly as the semolina blooms; add a tablespoon or two of water if it feels too thick to spread.
TIPThe batter should coat the back of a spoon but still pour easily — not too thick, not too runny.
fry · ~5 min
Cook the chillas.
1.Heat a tawa or non-stick skillet over medium flame. When hot, drizzle 1 teaspoon of oil and wipe with a halved onion or paper towel.
2.Stir the batter, ladle about ¼ cup onto the center, and spread in a circular motion into a thin, even disc.
3.Drizzle a few drops of oil along the edges and over the surface. Cook until golden brown and crisp on the bottom (2-3 minutes).
4.Flip carefully and cook the other side until golden spots appear (1-2 minutes).
TIPMedium heat is your friend — too high and the outside burns before the inside cooks; too low and you won't get a crispy chilla.
serve
Serve immediately.
Slide the cooked chilla onto a plate. Repeat with remaining batter. Serve hot with mint chutney or tomato ketchup.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Resting the batter for 10 minutes softens semolina and prevents chillas from cracking.
2
Chop vegetables very finely so they cook through evenly and don't make the chilla fall apart.
3
Use a non-stick pan or well-seasoned tawa for best results and even browning.
4
Test batter consistency: it should pour easily but coat the back of a spoon.
5
Wipe the pan with oil and a halved onion for even seasoning and non-stick surface.
6
Cook on medium heat to ensure the inside is cooked without burning the exterior.
7
Serve chillas immediately after cooking to maintain their crispy texture.