Wednesday, March 4, 2020

POHA SOOJI CHEELA

POHA SOOJI CHEELA

A Chila or Cheela is usually made for breakfast. The cheela can be described as a spicy pancake much like our Uthappam.  This article in NDTV Food describes chila in much detail.

I make chillas once in a while as a healthy breakfast option. So elsewhere in this blog you will find recipes for :
Today's recipe is for cheela made with Beaten Rice ( "Poha" in Hindi) and Semolina ( "Sooji" in Hindi and "Rava" in the South). I have adapted this from Poha Cheela video on YouTube bu Cooking With Manisha.

We should preferably use the thick variety of beaten rice and fresh curds to get a better cheela. 

We had this for breakfast with garlic chutney and loved it! 





Ingredients:-
  • Poha, of the thick variety ( Beaten Rice),  1 cup
  • Sooji, (Semolina), 1/2 cup
  • Ginger, grated, 1" piece
  • Green Chilli, chopped, 1
  • Fresh Curds, 1/2 cup
  • Water, 1/2 to 1 cup
  • Small sized Onion, finely chopped, 1
  • Capsicum, finely chopped, 1/2
  • Tomato, finely chopped, 1
  • Coriander Leaves, finely chopped, 1-2 tbsp
  • ENO Fruit Salt, 1/4 tsp
  • Salt, to taste
  • Ghee/Oil, as required to make the cheelas
Method:-

Wash the poha a couple of times and drain away the excess water. Keep aside for about 5 minutes
Next, in a mixer jar grind together the poha along with sooji, grated ginger, green chili, curds and 1/2 cup of water, to form a batter
If required you may have to add another 1/2 cup of water to grind the batter
Remove the batter and transfer to a bowl
To this add the finely chopped onion, capsicum, tomato and coriander leaves
Add salt to taste
Mix well and adjust the consistency to get a medium thick batter
Cover the batter and keep aside for 10 minutes
Just before making the cheelas, add the Eno Fruit Salt to the batter and mix well
Heat a tawa, grease it with ghee/oil  and when it is sufficiently hot pour a ladleful of the batter and spread it lightly ( like how you would do for a Uthappam rather than for a Dosa)
Cover and cook on low/medium heat till one side of the cheela gets done
Likewise, flip and cook the other side
Drizzle ghee/oil around the cheela for it to become nice and crisp
Serve the Poha Sooji Cheela with a chutney of your choice 






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