Serendipity in the Kitchen – Rawa Cheela

There is a lot of rawa nor sooji lying in the kitchen cabinet and in order to use it asap, I thought of giving rawa dosa a try. Yes, that is not the title of the post. I scoured the net for recipe of rawa dosa and I found quite contradicting ingredients. Yours truly was too lazy to go to the market. So she decided to use the ingredients she could lay my hands on easily.

Disaster! The batter would not spread too thin on the pan and the famous air bubbles were never formed. It became thick and small in size and had to be cooked on both the sides. There was no crisp either. In fact, what started with a dosa was not a dosa. It became a cheela!

So here I am logging in my recipe for rawa cheela which is quite delicious if you do not tout it around as rawa dosa to begin with like me…he he he.


1 cup rawa (sooji)

½ cup maida

1 tbsp oil

A few kadi patta

1 tsp red chilli powder

Oil to cook

2 tsp salt

Rawa dosa with coconut-coriander chutney

Rawa Cheela with coconut-coriander chutney

Mix rawa and maida and make batter by adding about 3 cups of water. The batter should be very thin. Heat oil. Add kadi patta and red chilli powder to it. Add salt to taste but keep it minimal if serving with a salty side dish.

Heat a non-stick pan. Spread 1 tsp oil on it. Pour one cup of batter on it and spread quickly in a circular motion starting from the center to the periphery to form a circle. Let it cook till the lower side becomes golden brown. Spread oil on the top surface and flip to cook slightly.

Serve hot with chutney or sambar or even tomato ketchup.

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