Ingredients
For Suji Chilla
- 1 cup suji/semolina
- 1 ½ cups water
- ¼ cup capsicum
- ¼ cup onions
- ¼ cup tomatoes
- ¼ cup yellow bell pepper
- 2 green chillies
- 1 teaspoon cumin seeds
- salt to taste
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- 2 tablespoons fresh coriander
- oil for cooking
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a large bowl add semolina, water and mix well.
- Now add all the finely chopped vegetables, cumin seeds and let it rest for 10 minutes.
- Add some water if the batter is too thick. It should have a medium consistency, not too thick nor thin.
- Now add salt, red chilli powder, cumin powder and fresh coriander leaves. Mix well. The suji chilla batter is ready.
- Heat a tawa over medium heat and then add a teaspoon of oil/ghee. Now pour a large spoonful of the suji chilla batter and spread it evenly into round shape.
- Cover it with a lid and cook for 3-4 minutes from each sides.
- Serve hot with the chana dal chutney we prepared.
Recipe Notes
- You can add any vegetables of your choice.
- Make sure the vegetables are finely chopped else the chilla might break while cooking.
- Do not make very big chillas else they might break while flipping.
Ingredients
For Chutney
- 1 cup roasted chana dal
- 1 teaspoon cumin seeds
- 2 green chillies
- 1 garlic clove
- 1 inch tamarind
- water as required
- salt to taste
For Tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 pinch asafetida
- 10-12 curry leaves
Steps In Making
- In a mixer grinder add the roasted chana dal, cumin seeds, green chillies, garlic, tamarind and salt. Now add little water at a time and grind till it forms smooth.
- For the tempering, heat oil in a pan and then add mustard seeds, asafetida and curry leaves. Sauté for 10 seconds.
- Pour the tempering on the chana dal chutney and mix well.
- Serve with chana dal chutney with the suji chillas.
- You can store the chutney for upto a day in the refrigerator. It tastes best when fresh.
