Volume II · 2.11

Sooji–Vegetable Cheela

Name: Sooji–Vegetable Cheela
Yield: 4 servings
Ingredients: Semolina (suji/rava) — 1 cup less 1 tbsp (150 g); Curd (dahi), plain — ⅔ cup (150 g); Water — ½ cup (120 ml); Carrot — grated (50 g); Capsicum — finely chopped (40 g); Coriander leaves — 2 tbsp (8 g); Ginger, fresh — 1½ tsp (8 g); Rock salt (sendha namak) — ½ tsp (3 g); Ghee (cow) — for cooking (16 g)

BreakfastsBreakfast

Serves: 4
Portion: 2 cheelas
Time: Rest 15 min · 25 min
Texture: Soft
Season: All year
Dosha: Vata
Pitta
Kapha
Vata-pacifying

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Semolina (suji/rava)	1 cup less 1 tbsp	150 g	750 g
Curd (dahi), plain	⅔ cup	150 g	750 g
Water	½ cup	120 ml	600 ml
Carrot	grated	50 g	250 g
Capsicum	finely chopped	40 g	200 g
Coriander leaves	2 tbsp	8 g	40 g
Ginger, fresh	1½ tsp	8 g	40 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Ghee (cow)	for cooking	16 g	80 g

Method

How to cook it

Step 1: Mix suji, curd and water; rest 15 minutes.
Step 2: Add vegetables, ginger, coriander and salt; batter should pour thickly.
Step 3: Spread on a medium tawa; drizzle ghee; cook covered 2 minutes; flip 1 minute.
Step 4: Serve with chutney.