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.
Ingredients
- •2 cup Semolina (Suji)
- •1 1/2 Cup curd (yogurt)
- •1 medium Tomato (finely chopped)
- •1-2 piece Green Chilies (finely chopped, adjust to taste)
- •1 Piece Online (finely chopped)
- •1/2 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)
- •1/2 tbsp Red chilli powder
- • Fress coriander leaves (Chopped)
- • Water as needed
Instructions
- 1.
In a bowl, mix semolina (suji) and curd. Stir continuously for 5 to 7 minutes to form a smooth mixture.
Time: 7 min - 2.
Cover and keep the batter aside for about 15 minutes in a warm place. Do not refrigerate it.
- 3.
After resting, add chopped onion, tomato, green peas, beans, green chili, coriander leaves, salt, and red chili powder. Mix everything well.
- 4.
Add a little water if needed to make a thick but pourable batter.
- 5.
Heat a non-stick pan or tawa and add a few drops of ghee or oil.
- 6.
Pour a ladle of batter onto the pan and spread it gently like a thick dosa.
- 7.
Cook on medium flame until one side becomes golden, then flip and cook the other side until done.
- 8.
Once both sides are nicely cooked and slightly crisp, remove from the pan and serve hot.
- 9.
Suji Chilla tastes best when served hot with: Green chutney Mint chutney Tomato ketchup Pickle
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.
Recipe from TheCookbook.ai
Created by Anu