Suji chilla is a savoury pancake that is light and nutritious to eat using semolina or suji. It is the perfect snack or breakfast light meal. This suji chilla recipe is easy to make and is full of flavour, thus making it a tasty alternative to heavier, fried snacks. The dish is yummy and great for adding hidden vegetables to one's diet, so everyone, from children to adults, enjoys it. The recipe for Suji Chilla begins with mixing semolina and yoghurt with water and finely chopped onions, tomatoes, bell peppers, and spinach. Cumin, turmeric, chilli powder, and ginger add spicy and warm flavours to the chilla. It is poured over a scorching skillet or non-stick pan in a thin, round shape until golden brown and crispy on both sides. What you get is a soft pancake, somewhat savoury for the crunch, filled with healthy ingredients. Suji chilla is very versatile. You can try different vegetables, or you can add paneer if you need some extra protein in it. It can be served with green chutney, yoghurt, or pickles. That is why suji chilla is a perfect dish for any occasion. It is gluten-free and vegetarian and can easily be prepared to suit various tastes. So, whether for a night meal or a snack, suji chilla is nutrient-rich, delicious, and simply irresistible!

• 1 cup sooji
• 1/4 cup onion
• 1-2 green chilli
• 1/2 tsp ginger
• 2-3 coriander leaves
• 1/4 tsp ajwain
• 1 pinch red chilli powder
• 1 pinch turmeric powder
• Oil
• Salt

• Looking for something quick, easy, and absolutely delicious? Suji chilla is the answer! It's crispy, soft, and loaded with flavour. Let's make it together.
• Start by adding 1 cup of fine suji to a mixing bowl. Suji, also known as cream of wheat, is the key ingredient here, so make sure you're using the fine variety for a smooth finish.
• Pour in 1 cup of water and mix well. The batter might seem a bit loose, but that's fine, suji will soak up the water as it rests.
• Let the batter sit for 20–30 minutes. This step is crucial because it allows the suji to soften and swell, ensuring your chillas are light and fluffy.
• Once the batter has thickened, it's time to get creative!
• Add finely chopped vegetables like onions, tomatoes, bell peppers, or grated carrots. For a flavourful kick, toss in green chillies, ginger, and fresh coriander leaves.
• Season with salt and spices, think cumin powder, turmeric, or red chilli powder.
• Mix everything thoroughly. If the batter feels too thick, add a splash of water to get a medium-thick consistency. This will help the chillas cook evenly.
• Heat a tawa or skillet over medium-low heat.
• Drizzle a little oil onto the pan, and once it's hot, pour a ladle of batter onto the surface.
• Spread it into a circle using the back of the ladle, but don't make it too thin, it needs some structure to flip easily.
• Cook the chilla on one side until the top looks set.
• Drizzle oil around the edges and on the surface to get that crispy, golden texture.
• Once the bottom is light golden brown and firm, gently flip it over.
• Cook the other side until golden and crispy as well. The vegetables will caramelise slightly, adding extra bursts of flavour.
• Remove the cooked chilla from the pan and place it on a paper towel to soak up any extra oil. Repeat with the remaining batter, and soon you'll have a stack of delicious suji chillas!
• Serve them hot with your favourite chutneys, coconut, tamarind, or even a spicy tomato dip.
• These suji chillas are great for breakfast, a quick snack, or even a light dinner.
• The best part? You can customise the recipe to suit your taste, spicy, mild, or packed with veggies, the choice is yours. This recipe of suji chilla is sure to become a family favourite.