Instant Sooji Cheela

Instant Sooji Cheela Recipe | Instant Rava Cheela

What is instant rava/sooji cheela?

Instant rava cheela is a pancake made using as the name suggests rava/sooji i.e. semolina. It is been flavoured with some ginger chilli paste and fresh coriander and to add some bite to it, chopped onions have been added. Further as the name suggests it is an instant recipe and doesn’t ask for too much of your time, making it an apt instant breakfast recipe.

Let’s talk about the ingredients for rava chilla recipe

As such instant sooji cheela can be prepared with any variety of semolina that is available; in the recipe I have used the regular variety (the thick one). Also I have the practice to roast semolina slightly (without any change of colour) and store it. It not only keeps semolina fresh but also gives better results. I have not added many vegetables as I wanted the recipe to be quick to make. Yogurt has been used in the recipe. Use fresh yogurt and not sour one. Little sugar can be added to balance the flavours.

Other cheela recipes on the blog are dal ka cheela, besan ka cheela and more.

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How to make Instant Sooji Cheela

1. Take 1 cup semolina in a mixing bowl. Add ½ cup yogurt (dahi).

Instant Sooji Cheela

2. Add ½ cup water.

Instant Sooji Cheela

3. Mix well.

Instant Sooji Cheela

4. Keep aside for 15 minutes.

Instant Sooji Cheela

5. After 15 minutes, add 1 chopped onion, 1 tsp ginger chilli paste and handful of chopped coriander leaves.

Instant Sooji Cheela

6. Add spices i.e. salt to taste, pinch of turmeric powder and red chilli powder each.

Instant Sooji Cheela

7. Mix well. Add ¼ cup water.

Instant Sooji Cheela

8. Check the consistency. Batter should have thick but flowing consistency.

Instant Sooji Cheela

9. Heat a pan. Spread the batter on pan. Cook on low flame. Once it seems partly cooked drizzle little oil.

Instant Sooji Cheela

10. Cook from the other side too till cheela is golden from both the sides. Serve hot. Bon appétit.

Instant Sooji Cheela

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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