Double Cheela

Kitchen was one place we would always find my mom. At least 70 to 80% of the day. She wasn’t even always cooking stuff up for us to hog, but she was always there. We always had to ask her ‘what are you doing’, but she never realized that she was there for so long. We are weird like that.

So I know for a fact, its because of my mom, I enjoy cooking or even being in a kitchen for that matter. Cooking is relaxing. Also, why whenever I’m looking at new houses – kitchen is my first checking point. If kitchen fails, everything else will gradually be pointless.

Lets get back to the point. My mom didn’t always waste time in the kitchen. It was time spent well, because she would cook us something she’s had as a kid or just something she noticed/read and all. And this Double Cheela is one of them. We got it for breakfast or for evening snack time. So I decided to prepare this a night before as me and my husband go gym early mornings before heading to work.

img_6026-e1520059445497.jpgDouble Cheela


  • 1 cup Suji (Semolina)
  • 1 cup Water
  • 1 finely chopped Tomato
  • 1 small finely chopped Onion
  • 1 – 2 chopped Spring Onions
  • 1/2 cup chopped Coriander (Cilantro)
  • 1 tsp Ginger Paste
  • 1 tbsp Red Chili Powder
  • 4 – 5 chopped Red and Green Chili
  • Salt to taste
  • 4 – 6 Slices of Bread (1 side buttered)
  • Butter
  • Oil


  1. Mix suji (semolina) and water together. Leave it to soak for 30 – 40 minutes.
  2. Add red chili powder, salt and ginger paste to the batter. Mix well.
  3.  Add the chopped onion, tomato, spring onions, coriander and chopped chili to the batter. OR, you can add/sprinkle veggies on top when you spread the batter on the pan.

    IMG_3124 3.JPG

  4. Let the veggies rest in the batter for 2 – 5 minutes before cooking.
  5. Place a flat pan on medium heat and spread oil on it.
  6. Use a ladle or a rounded-spoon to spread the batter on the pan. Only start cooking if pan sizzles when water sprinkled.
  7. Cook 1 side till it stops sizzling, for at least 1 minute.
  8. Place the non-buttered side of bread on top of the cheela, when it looks half cooked.
  9. Press down on the bread. Cook for another 30 seconds.
  10. Flip and cook buttered side of the bread for another 30 – 60 seconds.
  11. Repeat.
  12. Serve hot with green chutney (coriander chutney) or with any sauce you like.

Makes at least 6 – 7 cheelas. 



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