Instant Semolina / Sooji Chilla

Yields: 2 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 10 Mins Total Time: 30 Mins

Instant Semolina / Sooji Chilla recipe

This is quick, light and easy semolina Chilla, it doesn’t require any fermentation. Its one of a good option for Breakfast Recipe that famous in North is similar kind of Uttapam.

I have seen varieties of cooking methods. However, this recipe I have learnt it from one of my North Indian friend and this is how they make chilla in their village.

Semolina chilla is nutritious with colourful veggies, healthy and protein-rich chilla. You may add varieties of toppings of your choice like cheese or any vegetable you prefer.

For adults serve hot with spicy chutney or coconut chutney.

For kids, you may serve with honey or jaggery powder as you prefer. Pack this yummy Rava /sooji chilla in your kids’ lunch box.

As this is a lockdown period, I have made with the items that were readily available at home. In addition to the below list of ingredients, you can add Cumin powder, Hing, grated carrots, Finely chopped Beans and Bell peppers.

To know the benefits of Semolina click here

Instant Semolina (Rava) /Sooji Chilla recipe

Ingredients :

Instant Semolina (Rava) /Sooji Chilla recipe






Instant Semolina (Rava) /Sooji Chilla recipe


0/11 Ingredients
Adjust Servings


0/8 Instructions
  • To a medium size bowl, add semolina and curd into the bowl and mix well
  • once mixed, cover the bowl with a plate and let it rest for another 20 minutes
  • While batter is getting fermented, finely chop Tomatoes, Ginger, Coriander, chilies and Onions.
  • Add all the chopped ingredients, turmeric power and salt. Mix them all together to a batter consistency. (Add water if required). Now the batter is ready to make yummy chillas
  • Heat a tawa, I'm using an iron tawa to make chilla. Once tawa is hot, drizzle some oil on top it. Reduce the flame to medium, while pouring the batter on the tawa and bring it to a shape of thick pan cake / Uttapam.
  • Once the batter turn brown from beneath, flip the chilla and let other side cook as well until it turns to golden brown as show in the picture
  • Once the batter is cooked both sides, remove it from pan and move it to a plate
  • Serve the hot yummy chilla with coconut chutney, tomato chutney, Mint / Coriander chutney. I have served with sambar as coconut was not readily available.


You may add carrots, finely chopped beans, Bell peppers and  Cheese as per your creativity and your child'd need.

Leave a Reply

Your email address will not be published. Required fields are marked *