Uttapam/ suji chila

• •2 cup Semolina (Suji)
• •1 Cup curd (yogurt)
• •1 medium Tomato (finely chopped)
• •1 piece Green Chilies (finely chopped, adjust to taste)
• •1 Piece Online (finely chopped)
• •1 tsp Salt (or to taste, if batter is unsalted)
• •4 tbsp Cooking Oil or Ghee (for cooking)
• •2 tbsp Green peas
• •2 tbsp Green beans (Chopped)
• •1 tbsp Red chilli powder
• • Fress coriander leaves (Chopped)
• • Water as needed

Instructions

1. 1

   In a bowl, mix semolina (suji) and curd. Stir continuously for 5 to 7 minutes to form a smooth mixture.

2. 2

   Cover and keep the batter aside for about 15 minutes in a warm place. Do not refrigerate it.

3. 3

   After resting, add chopped onion, tomato, green peas, beans, green chili, coriander leaves, salt, and red chili powder. Mix everything well.

4. 4

   Add a little water if needed to make a thick but pourable batter.

5. 5

   Heat a non-stick pan or tawa and add a few drops of ghee or oil.

6. 6

   Pour a ladle of batter onto the pan and spread it gently like a thick dosa.

7. 7

   Cook on medium flame until one side becomes golden, then flip and cook the other side until done.

8. 8

   Once both sides are nicely cooked and slightly crisp, remove from the pan and serve hot.

9. 9

   Suji Chilla tastes best when served hot with: Green chutney Mint chutney Tomato ketchup Pickle

Chef's Tips

• 💡If you want a softer and fluffier texture, you can add a small pinch of baking soda or a little fruit salt (such as Eno) to the batter before cooking.
• 💡Resting the batter helps improve the texture and taste.
• 💡Cooking on medium heat gives the best texture — soft inside and slightly crisp outside.
• 💡You can skip vegetables or use only the ones available at home.
• 💡In some homes, Suji Chilla is preferred more crisp, so it can also be made without any raising agent.