Air fryer recipe · Breakfast
Suji Cheela
A simple semolina batter cheela, crisped light and golden in the air fryer.
- 15 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 215kcal
- 7.7 gprotein
- 39.3 gcarbs
- 2.8 gfat
- 2.2 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- semolina1 cup
- curd1/2 cup
- onion2 tbsp, finely chopped
- coriander leaves1 tbsp, chopped
- cumin seeds1/2 tsp
- saltto taste
- oil1 tsp
Method
Rest the batter
Mix the semolina with the curd and a little water into a smooth, pourable batter, then rest it for 15 minutes. Resting lets the semolina soak up liquid and swell so the cheela turns soft, not grainy.
Add vegetables
Stir in the chopped onion, coriander leaves, cumin seeds and salt. Add these just before cooking so the onion stays crisp and does not release water that thins the batter down.
Pour into tray
Grease a shallow air fryer tray and pour in a thin, even layer of batter. A thin layer cooks through and sets evenly, while a thick pour stays wet and undercooked in the middle.
Cook until set
Air fry at 190°C for 12 min, then flip and cook for a further 3 min. The cheela is ready when it is firm and lightly golden all over with no wet, uncooked centre.
