Semolina Chilla

Ingredients

• Semolina (Sooji) (small quantity)
• Gram Flour (Besan) (equal quantity to semolina)
• Water (as needed)
• Mixed Vegetables (finely chopped, e.g., capsicum, tomatoes)
• Garam Masala (to taste)
• Red Chilli Powder (to taste)
• Salt (to taste)
• Oil or Ghee (for cooking)

Instructions

1. In a bowl, combine semolina and gram flour.
2. Add a small amount of water to the semolina and gram flour mixture. Mix well to form a smooth, lump-free batter.
3. Let the batter rest for 10 minutes. During this time, finely chop your desired vegetables.
4. After 10 minutes, add the chopped vegetables (such as capsicum and tomatoes), garam masala, red chilli powder, and salt to the batter.
5. Mix all the ingredients thoroughly. Add more water if necessary to achieve a good pouring consistency for the chilla.
6. Heat a griddle (tava) and grease it lightly with oil or ghee.
7. Pour a ladleful of batter onto the hot griddle and gently spread it into a thin, round chilla.
8. Cook on medium heat until the edges crisp up and the bottom turns golden brown.
9. Carefully flip the chilla and cook the other side until it is also golden brown and cooked through.
10. Repeat the process with the remaining batter.
11. Serve the hot Semolina Chillas immediately.

Notes

• The batter needs to rest for at least 10 minutes to allow the semolina to absorb water and soften.
• You can customize the chilla with various finely chopped vegetables like onions, green chilies, or coriander leaves.
• Handle the chilla gently when flipping as it can be delicate and tear easily.
• Enjoy the hot chillas with green chutney, tomato sauce, or your preferred accompaniment.