Vermicelli Cheela | NishaMadhulika

We’ve tried vermicelli Upma, kheer, halwa, and a variety of other dishes. We’re going to make vermicelli Cheela today, which you can eat for breakfast or any other time.

Ingredients:

1. Roasted Vermicelli – 1/2 Cup (50 grams)
2. Semolina – 1/2 Cup (100 grams)
3. Hot Water – 1/2 Cup
4. Curd – 1/2 Cup
5. Salt – 1/2 tsp
6. Ginger – 1 tsp, grated
7. Green Chilli – 2, finely chopped
8. Curry Leaves – 10-12
9. Green Coriander – 1 tbsp, chopped
10. Eno Fruit Salt – 1/2 tsp

Method:

1. Take ½ cup of roasted vermicelli (Semiya) and soak them in ½ cup of hot water.
2. Cover the vermicelli and keep it aside for 10 minutes.
3. Now, take ½ cup of semolina (sooji) in a bowl.
4. Add ½ cup of curd, 1 tsp of grated ginger, 2-finely chopped green chilies, ½ tsp of salt (or as per your taste), 10-12 curry leaves, and 1 tbsp of finely chopped green coriander to the sooji.
5. Mix the contents well.
6. Add ¼ cup of water to the Sooji concoction.
7. Cover the concoction and leave it for 10 minutes.
[After 10 minutes]
8. The Sooji has puffed up well, and vermicelli has become soft.
9. Add the vermicelli to the sooji mixture (drain out the water), and mix well.
10. If the batter appears thick, then pour some more water. The batter consistency should not be too thick or runny.
11. Now, add ½ tsp of Eno fruit salt to the batter and mix well.
12. The batter for preparing Cheela is ready now.
13. Heat a non-stick pan and add a little oil to it.
14. Keep flame low-medium.
15. Pour enough batter into the pan and spread it evenly.
16. Drizzle a few drops of the oil around the Cheela circumference and at the top.
17. Cover the pan with a lid and cook the Cheela for 3 minutes.
18. Flip the Cheela once the base turns brown.
19. Cover the pan again and cook the other side similarly until brown.