By Akshara
February 19, 2026
Suji cheela is a North Indian savoury pancake made from semolina and curd. It is quicker than traditional besan cheela because it does not require soaking or fermentation. The curd adds mild tang and improves texture. When vegetables are added, it becomes more filling and nutritionally balanced. It works well for tiffin because it holds shape even after cooling.
1 cup semolina (suji) ¾ cup thick curd ¼–½ cup water (as needed) ¼ cup finely chopped onion ¼ cup grated carrot 1 green chilli, finely chopped 1 tbsp chopped coriander Salt to taste 1 tsp oil per cheela
Mix semolina and curd, adding water gradually to form a thick but spreadable batter. Rest 10 minutes.
Stir in onion, carrot, chilli, coriander and salt.
Heat a flat pan and grease lightly with oil.
Pour a ladle of batter and spread gently into a thick circle.
Cook on medium heat until golden on both sides. Serve warm.