Semolina Cheela Recipe:
Ingredients:
1 cup semolina (also known as sooji or rava)
1/4 cup yogurt
1/2 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup finely chopped bell peppers (optional)
1 green chili, finely chopped
2 tablespoons chopped fresh coriander leaves
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Salt to taste
Water (as needed)
Oil or ghee for cooking
Instructions:
In a mixing bowl, combine semolina, yogurt, and enough water to make a thick batter. Let it rest for 10-15 minutes, allowing the semolina to absorb the moisture.
Add onions, tomatoes, bell peppers (if using), green chili, coriander leaves, cumin seeds, turmeric powder, and salt to the batter. Mix well to combine all the ingredients evenly. If the batter seems too thick, add a little more water to adjust the consistency.
Heat a non-stick skillet or a griddle over medium heat. Drizzle a little oil or ghee and spread it evenly on the surface.
Pour a ladleful of the batter onto the skillet and spread it gently in a circular motion to form a thin round cheela.
Cook the cheela on medium heat for about 2-3 minutes, or until the bottom side turns golden brown and crisp.
Drizzle a little oil or ghee on the top side of the cheela and flip it over carefully using a spatula. Cook for another 2-3 minutes until the other side is cooked and crisp.
Remove the cheela from the skillet and transfer it to a plate. Repeat the process with the remaining batter to make more cheelas.
Serve the semolina cheelas hot with chutney, yogurt, or a side of your choice.
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