Sooji Cheela / Chilla (Semolina Pancakes / Crepes in a fusion South Indian style)

 

              Here are some delicious and nutritious fusion style Cheelas made of semolina. I have added few basic ingredients and seasonings to make them more healthy and nutritious. There is a slight twist in this recipe as I added a tempering to the prepared batter and also added a little bit of sambar powder. 

            So giving a South Indian touch to this North Indian cuisine. You can substitute it with any spice powder, like pav bhaji masala, garam masala, goda masala or any meat masala. These cheelas can be served with coconut chutney, pickle, raita or any side dish. 

           

                Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal. So if you are looking for a quick no-fuss meal that is both healthy and wholesome, then this recipe is just for you. It is a great way to camouflage the veggies and serve to fussy kids and grown ups alike. Do check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1/2 cup sooji / semolina
• 1/4 cup yoghurt
• 1/2 tsp. salt or to taste
• 1/4 tsp. red chili flakes
• 1 small onion, finely chopped
• 1 tsp. ginger, grated
• 2 tbsp. carrot, grated
• 1 small tomato, finely chopped
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. sambar powder
• water as needed
• oil to shallow fry

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          In a large bowl, add the sooji, yoghurt, salt and red chili flakes. Add water, little at at time, and prepare a batter of pouring consistency, just like a dosa batter. 

          Now add the remaining ingredients and combine everything well. Adjust the consistency by adding more water if needed. Cover and keep aside for 15-20 minutes. 

          For the tempering - Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, curry leaves and asafoetida. Sauté for a few seconds. Now pour this tempering on the prepared batter and give it a nice mix. 

          Heat a tawa and brush with some oil. Now pour 1-2 ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges.

          Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney, yoghurt or pickles. 

   In a large bowl, add the sooji, yoghurt, salt & red chili flakes.

Add water, little at at time, &prepare a batter of pouring consistency, just like a dosa batter. 

         Now add the chopped onion, carrot, tomato, ginger, green chilies, 

                     chopped coriander leaves and sambar powder. 

Combine everything well. Adjust the consistency by adding more water if needed. Cover & keep aside for 15-20 minutes. 

For the tempering - Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, curry leaves & asafoetida. Sauté for a few seconds. 

Now pour this tempering on the prepared batter & give it a nice mix. 

Heat a tawa  brush with some oil. Now pour 1-2 ladleful of the batter & spread into a circle with the back of the ladle. Drizzle some oil around the edges.

Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

Prepare similar cheelas with the remaining batter & relish with any side dish, chutney, yoghurt or pickles. 

Sooji Ki Kheer / Semolina Pudding / Rava Payasam

 

          Kheer or Pudding is a popular milk based Indian dessert. It is generally prepared during auspicious occasions or festivals. However, it can be relished as an after meal dessert or with pooris / parathas for a nice comfort meal. In fact it can be had anytime of the day. 

           So let me share this easy and simple to prepare semolina kheer, my all time favorite dessert. In this version, the quantity of milk is more as I cooked the semolina in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. To make it more healthy, you can substitute regular sugar with brown sugar. 

        

• 1/4 cup semolina (sooji)
• 500 ml. milk
• 1 tbsp. ghee
• pinch of salt
• sugar to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few drops of kewra essence
• 2-3 tbsp. chopped mixed dry fruits (save some to garnish)
• pinch of saffron strands  
• pinch of dry rose petals 

          Heat ghee in a pan and roast the semolina for 2 minutes. Keep aside. 

          Bring the milk to a boil. Add the roasted semolina, pinch of salt and the chopped dry fruits. Simmer for 4-5 minutes or till it slightly thickens. 

          Now add the sugar and the cardamom powder. Simmer till the sugar dissolves. Switch off the flame and add the rose water and kewra essence.

          Set aside to cool down. Then refrigerate till serving time. Garnish with the remaining nuts, saffron and dry rose petals. Enjoy as an after meal dessert or with pooris / parathas.

Khara Bath

 

         Khara Bath has its origin form the South Indian state of Karnataka. This breakfast dish is very easy and simple to prepare. It is prepared with semolina, mixed veggies and some vangi bath masala, which is the star ingredient. It is generally served with coconut chutney and sweet kesari bath as an accompaniment. 

          

               It is also called Chow Chow Bath or Masala Bath and is almost similar to veg. upma, except for the vangi bath masala that is used in this particular recipe. You can also use sambar powder instead, if the latter is unavailable. This one-pot meal is very healthy and nutritious and can be enjoyed any time of the day for a light meal. 

• 3/4 cup semolina / sooji 
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 2-3 dry red chilies
• 1 onion, chopped
• 1 tsp. grated ginger
• 1 tsp. grated garlic
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tomato, chopped
• 8-10 roasted cashew nuts
• 1/4 cup capsicum, chopped
• 1/4 cup beans, chopped
• 1/4 cup carrot, chopped
• 1/4 cup green peas
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. vangi bath masala powder
• 1/2 tsp. red chili powder
• 2 cups water
• 1-2 tbsp. fresh coconut, grated
• 1-2 tbsp. fresh coriander leaves, chopped
• 1 tbsp. ghee
• 1 tsp. lemon juice

          Heat a pan and dry roast the semolina for 2 minutes or till you get a nice aroma. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, urad dal, chana dal and dry red chilies. Sauté for a few seconds.

          Now add the onion, curry leaves, ginger, garlic and green chilies. Stir fry till light brown. Add the tomato and roasted cashews. Continue to sauté till well mashed. 

          Add the capsicum, beans, peas and carrot. Cook, covered on a low flame till all the veggies are cooked yet crunchy. 

         Add all the dry spices and give it a stir. Sauté till the spices turns aromatic. Add the water and bring it to a boil.

          Add the dry roasted semolina, little at a time and keep stirring continuously till it turns thick and starts to leave the sides of the pan. 

 

          When done, switch off the flame. Add the coconut, coriander leaves, ghee and lemon juice. Mix well and serve with coconut chutney for a nice comfort breakfast. 

  

                     Heat a pan & dry roast the semolina till you get a nice aroma. Keep aside. 

                     Heat oil & temper with mustard seeds, cumin seeds, urad dal, chana dal

                     and dry red chilies. Sauté for a few seconds.

                  Add onion, curry leaves, ginger, garlic & green chilies. Stir fry till light brown. 

                                  Add the tomato and roasted cashews. Sauté till well mashed. 

                    Add capsicum, beans, peas & carrot. Cook, covered on a low flame till all 

                    the veggies are cooked yet crunchy. 

                      Add all the dry spices & give it a stir. Sauté till the spices turns aromatic. 

                                 Add the water and bring it to a boil.

                      Add the dry roasted semolina, little at a time & keep stirring continuously

                      till it turns thick and starts to leave the sides of the pan. 

 

                     When done, switch off the flame. Add coconut, coriander leaves, ghee and 

                     lemon juice. Combine everything well.

                    Serve with coconut chutney for a nice comfort breakfast. 

Vangi Bath Masala Powder- 

• 1 tsp. oil
• 2-3 dry red chilies
• 1 tbsp. coriander seeds 
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1/4 tsp. fenugreek seeds 
• 1" cinnamon stick
• 2-3 green cardamoms
• 3-4 cloves 
• 1 tbsp. dried coconut

          Heat oil in a pan and sauté all the mentioned ingredients for 1-2 minutes or till you get a nice aroma.

          Keep aside to cool. Then grind into a fine powder and store in an air tight container.

Rava Dosa (Semolina Crepes)

          Rava Dosas, a South Indian delicacy is a very popular South Indian breakfast. They are healthy, nutritious and wholesome. They can be had, in fact, any time of the day. So let me share Rava dosa which is an instant version, where there is no soaking or grinding required.

          Just mix together semolina, rice flour and plain flour along with onion, ginger, green chilies and other spices and voila you have a dosa batter ready. Serve these delicious dosas with coconut chutney and sambar for a satisfying first meal of the day. So check out the step by step pictorial recipe to prepare it.

• 1 cup sooji (semolina)
• 1/2 cup maida (plain flour)
• 1 cup rice flour
• salt to taste
• 1 tbsp. ginger, grated
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1/4 tsp. asafoetida (hing)
• 1/2 tsp. pepper powder
• 1 tsp. cumin seeds
• 1 tsp. flax seed (opt)
• 1 cup onion, chopped
• oil to shallow fry

           In a bowl, mix together all the ingredients except oil. Add water and make a thin batter. It should be buttermilk like consistency. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and rub a cut onion on the surface. This ensures easy removal of the dosa.  

          Pour the dosa batter, little at a time, around the edges first and then fill up the centre. Drizzle some oil around the edges and over it.

          Lower the flame and cook the dosa till it is done one one side for 1-2 minutes. Flip it over and cook the other side too. When done, transfer to a serving plate.

          Make similar dosas with the remaining batter and serve with coconut chutney and sambar.

                        Mix all ingredients except oil. Add water & make a thin batter. Keep
                        aside for 15-20 minutes.

                      Pour dosa batter, little at a time, around edges first & then fill the centre.
                      Drizzle some oil around the edges and over it.

                      Lower flame & cook dosa till done on one side for 1-2 minutes. Flip it
                      over & cook the other side too. 

                                 Serve with coconut chutney and sambar.

Upma Pesarattu Dosa

          This is a very popular and traditional Andhra breakfast. Nutritious and healthy, they are crepes made of whole moong dal (green gram) and stuffed with upma (semolina porridge). It is relished with coconut chutney and sambar. Upma and pesarattu are in fact two different breakfast recipes, which is combined together and served.

           In this recipe, I gave a slight twist by grinding the soaked moong dal along with some coriander stems and other ingredients for a more intense flavor. Traditionally, whole cumin seeds are soaked along with the lentil, but instead, I added roasted cumin powder to it. They can also be packed for a lunch box meal and can be had for lunch / dinner too. 

         

Upma......

• 3/4 cup rava (semolina)
• 1 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. split urad dal (black gram)
• salt to taste
• 1 tsp. lime juice
• 1 tsp. ghee
• coriander leaves to garnish

           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till it changes colour.

          Then add the onion, ginger, green chilies and curry leaves. Sauté till light brown. Add the rava and salt. Fry on low flame till it is lightly browned.

          Add 3 cups water and simmer on low flame till it turns thick. Add the lime juice and ghee. Mix well. Garnish with coriander leaves.





Pesarattu......

• 1 cup whole moong dal (green gram lentil)
• 1/4 cup rice
• 1/2 tsp. methi (fenugreek seeds)
• 1 tbsp. ginger, grated
• 2 green chilies
• 1/2 cup coriander stem, chopped (opt)
• 1 tsp. roasted cumin powder
• salt to taste
• handful of coriander leaves, chopped
• oil to shallow fry
• coconut chutney & sambar to serve

          Soak the dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, coriander stems and 1/2 cup water.

          Let the batter be smooth of dropping consistency. Add more or less water as required. To the batter, add salt and cumin powder. (There is no need to ferment).

          Heat a tawa and smear it with some oil. Sprinkle some water and let it sizzle out. Then pour a ladle of the prepared batter into a circular motion. 

          Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and fry on the other side too. 

          Make similar pesarattu dosa in the same way. To serve, place a dosa on a platter and stuff it with some upma. Fold it and relish with coconut chutney and sambar.