Rava chilla is a breakfast recipe. In the native languages, we refer to semolina as rava or suji. It’s versatile. I mean, whatever you plan to make using semolina, it’s always fantastic.
The outcome is colourful, tempting & equally delicious. The reason is the off white & grainy texture—for instance, suji ka halwa (semolina pudding). The halwa is loaded with dry fruits, desi ghee & sometimes mawa & Kesar too.
All in all, semolina is an essential cooking ingredient heavily used worldwide. With this in mind, today, we are sharing a straightforward rava chilla recipe. Let’s hear it out.
Why it’s Called Rava Chilla?
Rava chilla means round & soft pancake made using semolina batter. The batter contains flavouring items, vegetables & masala. Further, it is shallow fried in cooking oil. That’s your rava chilla breakfast.
Chilla recipes originated in Chhattisgarh. Moreover, it’s a popular tribal food along with khichdi, khadi & rice varieties. But, surprisingly, rice is the staple diet of this Indian state – the reason why rice heavily dominates the food culture in Chhattisgarh.
Now that we know what rava chilla is & where it belongs to let’s consider making it. We will begin with the ingredients. Here we go.
Rava Chilla Ingredients
The critical aspect of making rava chilla is to make a perfect batter. Surprisingly, the batter is quick & easy. However, remember that we are making breakfast; therefore, it has to be fast. With this in mind, let’s walk through the item list.
Dry Ingredients for Rava Chilla
- Semolina – It’s suji, aka rava. The base of our batter is semolina.
- Onion – We will use red onions that are mildly sweet.
- Tomato – It creates a beautiful contrast along with a tangy taste.
- Capsicum – This item works similar to the red tomato pieces.
- Coriander – An inevitable ingredient. It elevates the overall taste.
- Salt – As per taste.
- Asafoetida – We call it hing. It mimics a sour, sweet & bitter taste.
Wet Ingredients for Rava Chilla
- Curd – Semolina & curd is an excellent combo. Curd is our base item. Don’t skip.
- Green Chili Paste – We aren’t using red chilli powder. For spicy taste, there’s green chilli.
- Ginger-Garlic Paste – To enrich the overall taste & aroma of chilla.
- Water – As required. Add gradually.
- Cooking Oil – To shallow fry chilla, we will use cooking oil. Avoid butter.
Henceforth, the rava chilla item list ends here. Go through all the items before you begin. Measurements are mandatory. Now let’s move on to the cooking section.
Making Rava Chilla for Breakfast
I want to remind you once again. It is a झटपट फटाफट नाश्ता recipe. Hence, there’s no room for complex procedures & hard to get ingredients. I urge you not to make it difficult on your end by adding things that you have no experience of. In that case, let’s start making.
Making the Batter
Mix vegetables, curd, salt & asafoetida together. Add water gradually as per requirement. Remember, the batter must be smooth, not watery.
In short, except for cooking oil, each & every item goes in the mixing bowl one by one. But, on the other hand, there’s no particular order you need to follow while adding ingredients.
Make sure each and everything mixes properly. Your rava chilla batter is ready now. It’s time to fry.
We will be using cooking oil and not butter. If you prefer olive oil, then go for it. Butter is heavy. Additionally, it will make your chilla dense. If you have no problem with that, then go ahead. Use butter to fry your rava chilla.
For a perfectly round shaped chilla, use a mould. Grease the mould using cooking oil and put it on the frying pan. Then pour the batter into it. Level up using a spoon or spatula.
Carefully lift the mould upwards. Before lifting the mould, make sure the bottom of the chilla is fried correctly.
Your perfectly round suji chilla is ready. Serve with tea or coffee.
Hence, that’s it with the semolina chilla recipe today.