Dish of the Week, 12th February 2019 – Sooji Chilla by Chef Supriya

Hello, Foodies and Buddies!

We’re thrilled to announce our newest Dish of the Week and it is this amazing Sooji Chilla by Chef Supriya!

What is Sooji Chilla you ask? Chef Supriya explains, “This dish is actually a simple pancake made of Rawa/Sooji. This is a very tasty and healthy food which can be served for breakfast, evening snacks and for kids’ lunch boxes also. It can be prepared within minutes with any topping of your choice.”

Sounds delicious! So, how exactly did Chef Supriya learn to make this dish?

“I learned this dish from my Mom, as she used to give me in my lunch box. It is one of my favourite dishes as it is very easy to make and my daughter also likes to have it,” Chef Supriya said with a smile.


Chef Supriya was even kind enough to share the recipe for her delicious Sooji Chilla which you can find here:

• 2 Cup rawa/sooji
• 1/2 cup curd
• 1 and 1/2 tsp salt or as per the taste
• 2 cup water
• 4 tbsp onion, finely chopped
• 2 tbsp tomato, finely chopped
• 2 tbsp carrots, finely chopped
• 2 green chillies
• 1/2 tsp ginger paste
• 2 tsp coriander leaves, finely chopped
• oil for roasting chilla

• First in a large bowl mix rawa and curd
• Add salt and water
• Mix well without forming any lumps
• Now wait for 20 mins so that the rawa becomes soft
• Add all the veggies and mix well
• Add water if required to get thick flowing consistency of the batter
• Now grease the dosa pan with oil and spread a ladleful of batter thickly
• Pour a little oil around the edges
• Cook the chilla for 1 min and then flip over and press gently. Again put little oil around the edges
• Let the chilla gets roasted well from both the sides on medium flame
• Finally, serve the chilla with green chutney and sauce.

Pretty easy, right? Chef Supriya definitely agrees although she does point out one small challenge involved in making this dish.

She says, “The only challenge in preparing this dish is the proportion of curd we put. If a little more curd gets added then the chillas will stick on the tawa and it would be difficult to flip them over.”

We would like to thank Chef Supriya for her time and effort in sharing this awesome recipe with us and everyone here at FoodyBuddy wishes her all the very best going forward 🙂

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FoodyBudy is always looking for unique dishes to be featured as a Dish of the Week. If you would like your dish to be featured, please do write to us at

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