Uttapam/ suji chila

Uttapam/ suji chila

Suji Chilla, also known as a quick home-style uttapam, is a simple and easy dish that can be prepared in very little time. While traditional uttapam is a South Indian dish, in many homes it is made using semolina (suji) and curd for a quicker version. This recipe is perfect when you want something light, healthy, and tasty. It can be enjoyed for breakfast, lunch, or even dinner. With just a few basic ingredients like suji, curd, and optional vegetables, this dish comes together easily and is always satisfying.

A
by Anu
0.0 · 0 ratings
25 min (10m prep, 15m cook)
4 servings
IndianBreakfastVegetarianPescatarianNut-FreeEgg-FreeShellfish-FreeFish-FreeSesame-FreeSugar-Free

Ingredients

Servings:
4
  • 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.

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