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Suji Cheela Recipe (Rava Cheela)

Origin: Chhattisgarh, India
Preparation Time: About 20-30 minutes (excluding resting time)
Serves: 3-4


  • 1 cup of fine sooji (rava or cream of wheat)
  • 1¼ cups of water (divided)
  • ¼ cup of finely chopped onions
  • 1-2 chopped green chillies (about ½ to 1 teaspoon)
  • ½ teaspoon of finely chopped ginger
  • 2-3 tablespoons of chopped coriander leaves
  • ¼ teaspoon of carom seeds (ajwain)
  • A pinch of red chilli powder
  • A pinch of turmeric powder
  • Salt, to taste
  • Cooking oil


  1. In a bowl, combine 1 cup of sooji with 1 cup of water. Mix well.
  2. Allow the batter to rest for 20-30 minutes. If planning ahead, you can soak the rava in water overnight in the refrigerator.
  3. After resting, the sooji will have absorbed most of the water, becoming soft.
  4. Add the onions, green chillies, ginger, and coriander leaves to the batter.
  5. Mix well before adding the carom seeds, red chilli powder, turmeric powder, and salt.
  6. Combine all the ingredients.
  7. Pour in the remaining ¼ cup of water and mix thoroughly. The batter should have a medium-thick consistency.
  8. Heat a pan and lightly grease it with oil.
  9. Pour some batter onto the pan, spreading it gently to make small to medium-sized cheelas. Maintain a low heat to prevent the batter from cooking too quickly.
  10. Allow the cheela to cook on low to medium heat. Once the top looks cooked, drizzle some oil around its edges and over the top.
  11. Spread the oil evenly using a spoon.
  12. When the bottom turns a light golden color, flip the cheela to cook the other side.
  13. Once both sides are golden and the onions look caramelized, the rava cheela is done.
  14. Serve hot or warm, preferably with a chutney or sauce of your choice.

Note: This dish is a delightful blend of flavors and textures, offering a healthy and tasty breakfast option. Enjoy your meal!

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