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Suji Paneer Chilla: Indian Savory Pancake

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Rozlin loves to cook healthy food for her loving family, and she enjoys sharing her recipes with her readers.

Delicious suji paneer chilla served with green coconut chutney

Delicious suji paneer chilla served with green coconut chutney

Yummy Suji Paneer Chilla

Suji paneer chilla is a savory pancake made from suji (semolina), paneer (Indian cottage cheese), curd, and wheat flour. The taste of this chilla is very different from besan chilla or oats chilla—it tastes more like rava uttapam. Adding vegetables to the batter makes the chilla more nutritious.

This chilla is very soft, which makes it a great choice for young children, though bigger kids and adults love it, too. Serve it with green coconut chutney or tomato ketchup.

Cook Time

Prep timeCook timeReady inYields

35 min

10 min

45 min

5 chilla

Ingredients

  • 1 bowl suji (semolina or rawa)
  • 1 bowl curd
  • 100 grams paneer, crumbled
  • 1/4 bowl wheat flour
  • 1/2 tomato, chopped
  • 1/2 onion, chopped
  • 1/2 teaspoon ginger, grated
  • 1/2 capsicum, chopped
  • 1/2 carrot, grated
  • 2 tablespoons coriander leaves, chopped
  • Salt, to taste
  • 1 tsp rai (mustard seeds)
  • Water, as needed
  • Oil, for frying

Instructions

  1. Mix the suji, curd and paneer in a mixing bowl with a spatula. Add a little bit of water and mix well.
  2. Add flour and mix again. Transfer the mixture into a mixer grinder and make a thick batter. Adjust the quantity of water to get the right consistency.
  3. Transfer the batter to a mixing bowl. Add the tomato, onion, capsicum, and carrot. Mix well.
  4. Add ginger, salt, and coriander leaves to the batter. Mix well and check for salt. Set the batter aside and let it rest for about 15 minutes.
  5. To make chilla, heat a nonstick pan and add 2 teaspoons of refined oil. Once hot, add 1/2 teaspoon mustard seeds.
  6. Once the mustard seeds turn brown, add 2 ladles of the batter to the pan and spread it well.
  7. Cover it for 2 minutes or less on low flame.
  8. Flip it and cook on the other side.
  9. Cook both sides until golden brown. Once you get a nice golden brown colour, your chilla is ready to be served.

Photo Guide

Ingredients for the batter: curd, suji, wheat flour and paneer

Ingredients for the batter: curd, suji, wheat flour and paneer

Mix all four ingredients with water in a mixer grinder jar.

Mix all four ingredients with water in a mixer grinder jar.

Grind to make a thick consistency batter.

Grind to make a thick consistency batter.

Chop veggies for batter (tomato, onion, coriander leaves, capsicum)

Chop veggies for batter (tomato, onion, coriander leaves, capsicum)

Scroll to Continue

Read More From Delishably

Grated carrot and ginger

Grated carrot and ginger

Other ingredients are mustard seeds, salt, and oil

Other ingredients are mustard seeds, salt, and oil

Add veggies and salt to the batter. Mix well.

Add veggies and salt to the batter. Mix well.

Set aside the batter to rest for about 15 minutes.

Set aside the batter to rest for about 15 minutes.

Heat a nonstick pan and add 2 teaspoons of oil. Once hot, add half teaspoon of mustard seeds.

Heat a nonstick pan and add 2 teaspoons of oil. Once hot, add half teaspoon of mustard seeds.

Once the mustard seeds turn brown, pour 2 ladles of the batter to the pan and spread it well.

Once the mustard seeds turn brown, pour 2 ladles of the batter to the pan and spread it well.

Cover it for 2 minutes or less.

Cover it for 2 minutes or less.

After 2 minutes or less, remove the lid.

After 2 minutes or less, remove the lid.

Flip it and cook the other side. Cook both sides until golden brown.

Flip it and cook the other side. Cook both sides until golden brown.

Once you get a nice golden brown colour, your chilla is ready to serve. Enjoy!

Once you get a nice golden brown colour, your chilla is ready to serve. Enjoy!

Suggestions and Variations

  • Add your favorite vegetables to vary the recipe.
  • Add green chillies, if you like a bit of heat.
  • Serve it with mint coriander chutney or tomato ketchup.
  • Because this chilla is so soft, you can serve it to babies who are eating solid food. Grate all of the veggies and omit the salt. Babies can easily chew and digest this food. It can also be helpful when the little ones are teething.
  • If your kids are not eating roti or vegetables, this recipe could be a great choice. The vegetables are mixed into the batter, so they're less noticeable.
  • This chilla also works well for older people who have dental problems that make chewing difficult.
  • Serve this dish for breakfast, lunch, or dinner.

© 2021 Rozlin

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