Sooji Cheela if prepared with paneer, vegetables and semolina taste more tempting then those prepared with gram flour, flour or dal. These can be packed in tiffin of kids.
Ingredients for Veg Sooji Cheela
Semolina - 1 cup
Wheat flour - 1/4 cup
Curd - 1 cup
Cabbage - 1 cup (finely chopped)
Cauliflower - 1 cup (finely chopped)
Capsicum - 1/2 cup (finely chopped)
Paneer - 100 grams
Green coriander - 2-3 tbsp (finely chopped)
Refined oil - for roasting cheela
How to make Sooji Paneer Cheela
For making sooji cheela, whisk curd, crumbled paneer and semolina in a mixture grinder. Now add flour and some water as well. Whisk all ingredients until they mix well.
Take out batter in a bowl. Add cabbage, cauliflower, capsicum, green chilly, salt, ginger and green coriander into it. Mix all ingredients really well. Whisk the batter, cover and keep aside for 10-15 minutes to set. Batter for making sooji cheela is ready.
Preheat non-stick pan. Pour some oil into it. With help of napkin paper or cotton cloth spread the oil all around evenly. Add 1 pinch red mustard seeds in pan. When seed crackle, pour 1-2 tsp batter in the pan. With help of spoon, spread the batter in round shape and keep it bit thick. Cover the pan and cook cheela for 2-3 minutes on medium flame.
Check after 2 minutes. Cheela has turned golden brown from beneath. With help of ladle flip the side and cook from other side as well until it gets brown spots. Take out the roasted cheela in a plate. Roast the second cheela like this as well. Likewise prepare all cheelas.
Serve sooji cheela with green coriander chutney, tomato sauce, coconut chuntey or peanut chutney and relish eating.
Cumin seeds can be used instead of red mustard seeds.