Savory Suji Ka Chilla (Semolina Pancakes with Beetroot and Oats)
25 minutes
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About Savory Suji Ka Chilla (Semolina Pancakes with Beetroot and Oats)
Craving a vibrant and healthy breakfast that's bursting with flavor? These savory Suji Ka Chilla, also known as semolina pancakes, offer a delightful twist on a traditional Indian favorite. Imagine the nutty aroma of semolina mingling with the sweetness of beetroot and the heartiness of oats.This unique combination creates a satisfying and nutritious meal, spiced with fresh ginger, green chilies, and onion. Quick and easy to prepare, these flavorful pancakes are perfect for a light breakfast, a leisurely brunch, or a satisfying snack any time of day.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Fresh Ingredients
Other Ingredients
- 1 Tbsp Sesame Oil or other cooking oil
- 1 1/2 tsp Salt or to taste
Instructions
- In a mixing bowl, combine the semolina and water. Let it soak for 10 minutes to soften.
- Add the chopped onion, green chilies, and ginger to the soaked semolina. Mix well.
- Gradually add more water to the semolina mixture, whisking constantly, until a smooth batter is formed. The batter should be pourable but not too thin.
- Heat a griddle or non-stick pan over medium heat. Add the sesame oil and swirl to coat.
- Pour a ladleful of batter onto the hot griddle, spreading it into a thin circle. Sprinkle some grated beetroot and oats over the top.
- Cook for 2-3 minutes, or until the edges start to curl and the underside is golden brown. Gently flip the chilla.
- Cook the other side for another 1-2 minutes, until golden brown and cooked through. Flipping ensures even cooking and a crispy texture.
- Serve the Suji Ka Chilla hot with your favorite chutney or sauce.
Recipe Notes
Good To Know
- Ensure the batter consistency is pancake-like, not too thick or too thin, for the best chillas.
- For added flavor and nutrition, you can include other finely chopped vegetables like carrots or capsicum in the batter.
- Cook chillas on a medium heat to ensure they are cooked evenly through without burning on the outside.
- A pinch of asafoetida (hing) can be added to the batter for enhanced flavour and digestion, if desired.
Expert Tips
- For extra crispy chillas, add a tablespoon of semolina (rava/sooji) to the batter.
- Don't overcrowd the pan when cooking. Make chillas one or two at a time for even cooking.
- Serve chillas hot with your favorite chutney or yogurt for a complete and satisfying meal.
Storage Instructions
- Store leftover chillas in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan over medium heat or in the microwave until warmed through.
Recipe Video
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Recipe Nutrition
Calories: 417kcalCarbohydrates: 71gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 1785mgPotassium: 277mgFiber: 5gSugar: 2gVitamin A: 6IUVitamin C: 3mgCalcium: 26mgIron: 4mg
Geeta Biswas
Articles: 919
4 Comments
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What a delicious idea! Thanks for sharing.
This is wonderful! Can’t wait to taste it.
Such a delicious dish! Thank you.
Wow, this looks fantastic!