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Suji Ka Chilo (Savoury Veggie Pancake)

Anjulina's picture
This a savory pancake that tastes great cooked the traditional way as well as altered for children. This is typically eaten for breakfast or for brunch. I use the base of this pancake to sneak veggies into my kids. The veggies are grated so thin they can barely see them. This is simple and delicious way to start off your day.
Ingredients
  Suji 2 Cup (32 tbs) (semolina)
  Plain yogurt 2 Cup (32 tbs)
  Salt To Taste
  Grated yellow squash 1
  Grated carrot 1
  Chopped onion 1⁄2
  Chopped tomatoes 2 Medium
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Green chilis 1 Tablespoon
Directions

- Combine the Suji (semolina) and yogurt and let it sit for 20 minutes
- While the Suji mixture is settling together chop or grate your veggies. By the time you are done with chopping and perhaps even some of the clean up if you are quick your mixture will be ready. If you are making the kid friendly version please use a very fine grater since these don't take long to cook and you want the veggies to be thin otherwise theY will taste raw.
- Add water to the batter because the mixture will have thickened and you want the consistency to be spreadable. The amount of water will depend on how thick the batter has gotten.
- Add salt and the veggies to the batter and mix
- Heat a pan and coat with oil
- Once the pan is hot add a scoop full of the batter and spread it around so that it's not too thick
- Do not flip until the bottom is cooked and most of the batter is dried up (2-3 minutes - exact time will depend on how powerful your stove is)
- Flip your pancake and cook for a couple more minutes
- It's ready to serve - eat it plain, with chutney, or ketchup

If you are making the Kid Friendly version once you have cooked theirs add some chilies and cilantro to the batter and it will add a little spice and be great for you to eat too!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Breakfast
Taste: 
Savory
Restriction: 
Vegetarian
Interest: 
Kids, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4
Story
This recipe is based off the Sindhi dish of Chilo. Traditionally, the dish uses chappati flour mixed with water, however, I (well really my mom) have altered it to use semolina with yogurt. This give is a tangy taste and it cooks quicker than the traditional recipe. This dish is so easy that I taught it to my son's nanny who is Guatemalan. She used to make this for my son all of the time and she liked it so much she would make it at home for her own family.

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10 Comments

Payal Bhalla's picture
Hi Anjulina Nice and simple recipe of ChillaPayal Bhalla
Snigdha's picture
Now..this looks really simple, easy & yummy. Good posting.
Ganesh.Dutta's picture
very popular breakfast in india . specially for kids....nice recipe!
khau.khan's picture
makes me sooooo hungry - by the way have you seen bachelor productions Besan Ka Puda Video - i love them all
roby_sharma's picture
Hi Anjulina Nice and simple roby says: Hi Anjulina Nice and simple recipe of Chillaroby sharma
shantihhh's picture
Oh this sounds wonderful-love using healthy semolina.
palrenu's picture
Looks easy, just like our besan chilo, but this is more kid friendly. I would suggest though to add your veggies first and then test for thickness of the batter. Mostly when you add veggies & salt to any batter, it becomes thin to a certain extent due to the juices from the veggies.
tanya3286's picture
i love chillas tooo....!! I make fine with a flour and sooji mixed batter... with a little more sooji for both soft yet crispy panakes... a dhania-pudhina chutney with this just makes my day! :)
Anonymous's picture
it is very bed recepie ihate this
Calin's picture
I tried this recipe the traditional way and it turned out brilliantly - had a wonderful taste to it as well. Thank you for sharing.