These crispy vegetable suji cheelas are savoury semolina pancakes that are quick to prepare and very satisfying. They are commonly enjoyed for breakfast or as a light meal, especially when time is short but something warm and homemade is needed.
This recipe works well for home cooking because it uses simple pantry ingredients, needs no fermentation, and cooks quickly on a frying pan. The texture is lightly crisp on the outside and soft inside, making it ideal for beginners.
Recipe Information
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 3
Difficulty level: Easy
Ingredients
For the batter
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1 cup coarse semolina (suji)
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¾ cup water
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2 tablespoons plain yoghurt
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Salt to taste
Vegetables
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1 small carrot, finely grated
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2 tablespoons sweetcorn
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2 tablespoons finely chopped onion
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1 small green chilli, finely chopped (optional)
Seasoning
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½ teaspoon ground cumin
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¼ teaspoon turmeric powder
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1 tablespoon chopped fresh coriander
For cooking
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Oil for greasing the pan
Step-by-Step Method
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Place the semolina in a mixing bowl and add water and yoghurt. Stir well until a thick but pourable batter forms.
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Leave the batter to rest for 5 minutes so the semolina can soften slightly.
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Add salt, grated carrot, sweetcorn, onion, green chilli, cumin, turmeric, and fresh coriander. Mix evenly.
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Heat a non-stick frying pan on medium heat and lightly grease it with oil.
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Pour a ladle of batter onto the pan and gently spread it into a small circle.
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Cook for 2 to 3 minutes until the base looks set and golden.
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Flip carefully and cook the other side for another 2 minutes until lightly crisp.
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Remove from the pan and repeat with the remaining batter.
Cooking Tips
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Keep the heat at medium so the cheela cooks through without burning.
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If the batter thickens while resting, add a spoon of water and mix again.
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Finely chopped vegetables help the cheela cook evenly.
Variations
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Vegan: Replace yoghurt with plant-based yoghurt or extra water.
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Gluten-free: Use fine rice flour instead of semolina.
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Less spicy: Omit the green chilli completely.
Serving Suggestions
Serve hot with mint chutney, plain yoghurt, or tomato ketchup. These cheelas are best enjoyed fresh and make a good breakfast or light lunch.
Storage and Reheating
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Store leftover cheelas in the fridge for up to 2 days in an airtight container.
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Reheat on a dry frying pan over low heat until warm.
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Freezing is not recommended as the texture may change.
Recipe Image Description:
A three-quarter angle photograph of crispy vegetable suji cheelas stacked on a simple white ceramic plate, lightly golden with visible flecks of carrot, sweetcorn, and fresh coriander. The plate is placed on a light wooden surface with a small bowl of green chutney beside it. Soft natural daylight, clean uncluttered background, sharp focus on the cheelas, natural colours, realistic home-style presentation.
