Many enjoy cheela for breakfast, typically made with gram flour and semolina. Have you ever tried a blend of vermicelli and semolina cheela? If you are looking for a new breakfast recipe, then give this Sewai Suji cheela a try. You might fall in love with this delicious meal. This can also make the cut for a delightful evening snack. Now, let’s explore the ingredients and the process for making this Sewai Suji cheela.
Ingredients for making Sewai Suji cheela:
1) 1 cup Vermicelli
2) 1 cup crushed Semolina
3) 1 tablespoon grated Ginger
4) 1/2 cup Curd
5) 1 teaspoon Cumin powder
6) Half a Lemon juice
7) 2 Green chillies, finely chopped
8) 1 medium-sized Carrot, grated
9) 1 Onion, finely chopped
10) 2 tablespoons Rice flour
11) Salt, for taste
12) 1 to 2 tablespoons chopped Coriander leaves
13) Oil, as required
Steps to prepare Sewai Suji cheela:
1) Begin by finely chopping all the vegetables – carrots, onion, ginger, coriander leaves, and green chillies. Set them aside. Heat a pan on the stove and add vermicelli, frying for two to three minutes. Add semolina and continue frying until it turns golden brown.
2) Transfer this mixture to a bowl and let it cool. Once it cools down, add lemon juice, curd, salt to taste, and mix well. Gradually add water to prepare a batter with a consistency that is neither too thick nor too thin. Cover the batter and let it rest for 5-10 minutes.
3) To soften the semolina and vermicelli, incorporate cumin powder, grated ginger, chopped onion, coriander leaves, green chillies, and grated carrots into the batter. Adjust salt according to your taste and add rice flour, mixing thoroughly.
4) Heat a pan and add oil; when hot, stir the vermicelli and semolina mixture with a ladle, spreading it evenly in a circular shape. Flip and cook until golden brown on both sides. Repeat for the entire batter, placing the prepared cheelas on a plate. Your nutritious and flavorful vermicelli and semolina cheela are now ready to be served for breakfast, paired with tomato sauce.
