semolina Indian pancake recipe | rava chilla | semolina vegetable pancake |

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semolina Indian pancake recipe | rava chilla | semolina vegetable pancake |

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Tarla Dalal

24 April, 2025

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semolina Indian pancake recipe | rava chilla | semolina vegetable pancake |

सूजी भारतीय पैनकेक रेसिपी | रवा चिल्ला | सूजी सब्जी पैनकेक | - हिन्दी में पढ़ें (Semolina Pancake in Hindi)

સોજી ભારતીય પેનકેક રેસીપી | રવા ચિલ્લા | સોજી વનસ્પતિ પેનકેક | - ગુજરાતી માં વાંચો (Semolina Pancake in Gujarati)

Table of Content

About Semolina Pancake

Ingredients

Methods

Like semolina pancakes

What are semolina pancakes made off?

Tips for semolina pancakes

What is semolina?

Batter for semolina pancakes

Nutrient values

semolina Indian pancake recipe | rava chilla | sooji vegetable pancake |

Semolina pancakes, also known as rava pancakes or sooji pancakes, are a delightful and nutritious breakfast or snack option. This recipe yields approximately 24 mini pancakes, perfect for sharing or enjoying over a couple of days. The combination of semolina, curd, and vegetables creates a soft yet slightly crisp texture, packed with flavor and essential nutrients.

The preparation begins by combining 1 ½ cups of semolina (rava/sooji) with ¾ cup of fresh curd (dahi) and 1 cup of water in a bowl. This mixture is thoroughly mixed to ensure no lumps remain, and then it's set aside to soak for 30 minutes. This soaking process is crucial as it allows the semolina to absorb the liquid, resulting in a softer and more manageable batter.

While the semolina soaks, ½ cup of finely chopped cabbage, ½ cup of grated carrot, ¼ cup of finely chopped coriander (dhania), and 1 tbsp of finely chopped green chilies are prepared. These vegetables add a vibrant color, a slightly sweet and earthy flavor, and a satisfying crunch to the pancakes. They also contribute valuable vitamins and fiber to the dish.

After the semolina has soaked for 30 minutes, the chopped vegetables, coriander, green chilies, and salt to taste are added to the mixture. All the ingredients are then thoroughly combined, ensuring that the vegetables are evenly distributed throughout the batter. This creates a colorful and aromatic mixture, ready for the final step before cooking.

Just before cooking the pancakes, 2 teaspoons of fruit salt are added to the batter along with 2 tablespoons of water. The fruit salt acts as a leavening agent, causing the batter to become light and airy. When the fruit salt is added, bubbles will form in the batter. It is important to mix the batter gently at this stage, preserving the air bubbles that contribute to the pancake's texture.

Next, 2 teaspoons of oil are added to the batter and mixed in gently. A non-stick mini uttapa pan is then greased with a little oil. This type of pan, with its small molds, is ideal for creating perfectly sized mini pancakes.

Approximately 1 ½ tablespoons of batter are poured into each uttapa mold and spread lightly. The pancakes are then cooked using a little oil, ensuring they turn crisp and golden brown on both sides. This process is repeated in batches until all the batter is used.

The semolina pancakes are best served immediately with coconut chutney. The contrast between the warm, slightly crisp pancakes and the cool, tangy chutney creates a delightful culinary experience. These mini pancakes are not only delicious but also a healthy and satisfying option for any meal.

Ingredients

Main Ingredients

1 1/2 cups semolina (rava / sooji)

3/4 cup fresh curd (dahi)

1/2 cup finely chopped cabbage

1/2 cup grated carrot

1/4 cup finely chopped coriander (dhania)

1 tbsp finely chopped green chillies

salt to taste

2 tsp fruit salt

4 tsp oil

For Serving

1 1/2 tsp peri peri masala

Method

Method for semolina pancake

To make semolina pancake , combine the semolina, curds and 1 cup of water in a bowl, mix well and allow it to soak for 30 minutes.
Add the cabbage, carrot, coriander, green chillies and salt and mix well.
Just before making the pancakes, add the fruit salt and 2 tbsp of water to the batter.
When the bubbles form, mix gently.
Add 2 tsp of oil and mix gently.
Grease a non-stick mini uttapa pan using a little oil.
Pour approximately 1½ tbsp of batter in each uttapa mould and spread it lightly.
Cook using a little oil, till they turn crisp and golden brown from both the sides.
Repeat steps 7 and 8 to make the remaining pancakes in 3 more batches.
Serve semolina pancake immediately with coconut chutney.