A Chila or Cheela is usually made for breakfast. I make chillas once in a while as a healthy breakfast option.
Generally we think of making chilla with gram flour (besan) but have you ever tried to give it twist and make it with suji and poha, these cheela are very crispy. Along with a rich taste and a variety, poha is incredibly healthy.If you add a lot of veggies, it becomes rich in vitamins, minerals, and anti-oxidants as well.
Today’s recipe is for cheela made with Beaten Rice ( “Poha” in Hindi) and Semolina ( “Sooji” in Hindi and “Rava” in the South).
We should preferably use the thick variety of beaten rice and fresh curds to get a better cheela.
I used here premium quality Poha by royal ratan in these chillas . The amazing quality just enhanced the taste of the chillas . and made my innovation a success.
- 1/2 cup flattened rice flakes / poha
- 3/4 cup semolina (Preferably fine variety.)
- 1/2 cup yogurt
- 1/4 cup grated carrot
- 1/4 cup grated beetroot
- Salt to taste
- Oil / Ghee to make cheela
- Rinse poha once with water and drain. Soak it in yogurt for about 5 minutes or until it softens.
- Add poha-yogurt mixture, semolina, salt and enough water to a blender and grind until the poha is ground fine.
- The batter should be of pouring consistency like pancakes and not too thinner.
- I had to add about 2 cups of water since my poha had absorbed all the yogurt. Buttermilk can be substituted for water.
(Or poha and yogurt can be ground smoothly first and then semolina, salt and water can be added to the blender and pulsed enough just to mix.)
- Add beetroot and carrot to the batter and mix well.
- Heat a non stick tawa / flat pan / griddle and when it is hot enough, pour a ladle of batter at the center and spread it as much as possible. No need to make it thinner. Pour a few drops of oil around the edges, Cook until the bottom side browns and flip it.
- Cook until the bottom side is cooked. Transfer the cooked cheela onto a plate and repeat the steps of making cheela.