For breakfast, we often want a dish that is both healthy and tasty. A healthy and tasty breakfast is not only good for your health but also improves your mood. If you're looking for such a dish, semolina chilla can be a good option.

Semolina chilla is not only delicious, but it's also very easy to make. Let's learn how you can make a healthy and tasty semolina chilla for breakfast.

Ingredients
Semolina - 1 cup
Yogurt - 1/2 cup (fresh)
Water - about 3/4 to 1 cup
Finely chopped vegetables (such as onions, tomatoes, bell peppers, carrots, cabbage) - about 1/2 cup
Green chili - 1 (finely chopped)
Coriander leaves - 2 tablespoons (finely chopped)
Salt - to taste
Oil - for frying the cheela

Method
First, combine the semolina and yogurt in a large bowl. Mix them well. Now, add water little by little and prepare a thick, smooth batter. Be careful not to form lumps.

Once the batter reaches a uniform consistency, cover it and let it rest for 15 to 20 minutes. This will allow the semolina to swell and the cheela to become soft.

After 20 minutes, add finely chopped vegetables (onions, tomatoes, capsicum, etc.), green chilies, and coriander leaves to the swollen semolina batter.

Add salt and mix well.

If the batter seems too thick after all this, add a little more water to give it a flowing consistency like dosa or pakora batter, so that the batter spreads easily on the pan.

Now, heat a non-stick pan. If using an iron pan, first heat it thoroughly and lightly oil it.

Once the pan is hot, apply a little oil or ghee to it. Scoop the batter into a bowl or large spoon and pour it into the center of the pan, spreading it gently in a circular motion. Be careful not to make the pan too thin, or it will burn.

Keep the flame on medium while frying the pan. When the pan starts to dry out, drizzle a little oil on the edges and top.

When the bottom of the cheela is golden brown and crisp, gently flip it over. Cook the other side in the same manner until golden brown.

Make cheelas from the remaining batter and serve immediately with cilantro-mint chutney, coconut chutney, or tomato sauce.

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