Rava Onion Cheela Recipe

Rava Onion Cheela Recipe

A cheela or a chilla is a tasty exquisite hotcake that is generally ready with gram flour. Be that as it may, you can make cheela with any flour, be everything reason flour, wholewheat flour or even ragi flour.

Rava Onion Cheela

This variety of cheela is cooked utilizing semolina, which is otherwise called rava or sooji, onion, ginger, green stew and a couple of normal flavors that you use consistently. This South Indian A should attempt dish for youngsters!

Elements of Rava Onion Cheela

1 cup semolina
2 hacked green chillies
3 Tablespoon hacked coriander leaves
1 squeeze red stew powder
salt as required
refined oil as required
1/4 cup finely hacked onion
1/2 Teaspoon finely hacked ginger
1/4 Teaspoon cumin seeds
1 squeeze turmeric
1 1/2 cup water

The most effective method to make Rava Onion Cheela

Stage 1

Take 1 cup of fine semolina or sooji in a bowl and afterward add some water in it. Blend well all and permit the hitter to rest for around 30 minutes. Following 30 minutes, rava will ingest a significant part of the water and will mellow. Yet again then, add every one of the leftover fixings in the hitter with the exception of the oil and the excess 1/4 cup water, blend. Yet again now, add the leftover water once more and mix to blend. At this point, the semolina player ought to have a marginally medium-thick consistency.

Stage 2

Presently, to set up the rava chilla, put a dish on medium fire and intensity oil in it. When the oil is sufficiently hot, bring down the fire and take a spoon loaded with the player and tenderly spread the hitter on the skillet in roundabout movement to make little to medium chillas. Ensure you bring down the fire while you pour and spread the chilla player, any other way you will not have the option to handily spread the hitter. Just delicately spread the player to a flawless round shape.

Stage 3

Try not to attempt to spread a lot as the chillas will break, let the sooji chilla cook on a low to medium fire. At the point when the highest point of the chilla looks cooked, then sprinkle a little oil on the sides and top.

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