Semolina Or Suji Quesadilla

Semolina or suji quesadilla. You can name it Indian style quesadilla. Quesadilla is a Mexican dish made of tortilla. But here is a breakfast Quesadilla made with suji pancake or our humble suji chilla. A perfect kids friendly breakfast dish. You can make any veg or non veg stuffing instead of potatoes with lots of cheese. Kids will love the taste. 

A quesadilla is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla. A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half is a single tortilla that has been filled with cheese and folded into a half-moon shape. Wikipedia

As I mentioned above you can make any filling of your choice. I have made a creamy stuffing with boiled potatoes, mayonnaise, some sauce, oregano and cheese. You can use any herbs and lots of mozzarella cheese. Your kids will love the taste. You can also use grated vegetables or paneer in the stuffing. You can also use any sauce of your choice instead of pizza sauce.

I like the taste of sriracha sauce but if you don’t have sriracha sauce then you can use any chilli garlic sauce. You can also use leftover roti instead of suji chilla. See the video recipe below of this roti quesadilla. 

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Watch the video recipe below

Recipe

For stuffing

Potato- 4 medium, boiled 

Mayonnaise – 1/3 cup 

Pizza sauce – 3 tablespoon 

Oregano – 1 teaspoon 

Tomato sauce – 2 tablespoon 

Sriracha sauce – 1 tablespoon 

Cheese cube – 2

Salt – 1/4 teaspoon or to taste 

For chila or pancake 

Semolina or suji – 1 cup

Rice flour – 1/2 cup

Curd or yogurt – 1/2 cup 

Salt to taste 

Chilli flakes – 1/2 teaspoon 

Cilantro or coriander leaves – 2-3 tablespoon, chopped 

Water – 1 cup 

Oil as required 

Cheese slices or mozzarella cheese as required 

Method

1. In a large bowl mix suji or semolina, rice flour and curd or yogurt. Add water slowly and mix well. Don’t add entire water in one go. Add 1/4 cup at a time. Mix everything well and make a lump free smooth batter.

2. Now add salt, chilli flakes and chopped cilantro or coriander leaves. Mix well. Cover the bowl and keep aside. 

3. Peel and grate the potatoes. Grate the cheese cubes and mix with potatoes. You can use more cheese cubes if you want.

4. Add salt, oregano, sriracha sauce, mayonnaise, tomato ketchup and pizza sauce. Mix well. Your stuffing is ready.  Taste and adjust the seasoning. Add little more sauce and mayonnaise if required. Add less or more sauce according to your taste.

5. You can use any chilli garlic sauce if you don’t have sriracha sauce. You can add finely chopped onion in potato mixture if you want. You can also make sandwiches with this potato mixture. 

6. Heat a pan or skillet. Brush with little oil. Pour a ladle full of batter in the middle. Spread with the back of the ladle by rotating. Reduce the heat and cook on low heat.  Drizzle little oil on the sides.

7. When the edges becomes brown flip the chila upside down and fry the other side too. Remove the chilla or pancake on a plate. Make one more pancake like this.

8. Spread potato mixture all over the pancake.   Spread small pieces of cheese slice over the potato mixture. You can also use grated mozzarella cheese. Use as much cheese as you like.

9. Place another pancake over it and flip carefully. Drizzle little oil on the sides. Press gently with a spatula. Fry both the sides till golden brown.  Remove on a plate and cut into four pieces with a knife or pizza cutter.  Serve hot with any sauce.

10..You can also use leftover roti instead of chilla or pancake to make this delicious Indian style quesadilla.  Do you have any leftover stuffing? Make sandwiches with it. It will be a delicious sandwich filling.

Notes

1. You can use any flour in chilla or pancake. But don’t skip rice flour. Rice flour will make your quesadilla crisp.

2. You can use any sauce of your choice in stuffing.

3. Grated carrot, capsicum, bell peppers, boiled sweet corn or any vegetable or paneer can be used in stuffing.

4. If your kids love cheesy stuffing then add more cheese. Use as much cheese as you like.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Moong Dal Chilla/Gluten Free Savoury Pancake

Split green moong dal chilla/cheela or savoury pancake. A very easy to make and delicious filling breakfast dish. You need only a few ingredients to make these chilla/chila/cheela or savoury pancakes. Ginger green chilli and all the spices made these gluten free cheela absolutely mouthwatering.

Not only delicious but these green gram pancakes are nutritious too. So here is a super healthy breakfast to start your day. You can also add any vegetable in the batter to make it more nutritious.

They’re high in nutrients and believed to aid many ailments. Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels. Since mung beans are healthy, delicious and versatile, consider incorporating them into your diet. Source

Here are some more savoury pancake or chilla recipes from this blog.

Savoury pancakes with bottle gourd and carrot

Multigrain cheese stuffed pancakes

Green moong uttapam

Sprouts semolina pancake

Oats semolina pancake

You may also like to try delicious Cucumber pancakes from the blog of Priya Vijaykrishnan.

Recipe is very simple. You have to grind the soaked dal or yellow lentil with ginger and green chilli and mix all the ingredients. Its a completely gluten free recipe. Used rice flour with ground lentil to make the pancakes crispy. If you want your pancakes soft make it little thick but to make this crisp make it as thin as possible and fry on low heat. It will take some time but you will get crisp chilla/cheela or pancakes. Add spices and chilli according to your taste. You can also make a stuffing of paneer, potato, cheese etc. Place the stuffing on the pancake and roll. Your stuffed pancake is ready.

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Recipe

Split green moong dal or yellow lentil with skin – 1 cup

Rice flour – 3/4 cup

Curd or yogurt – 1/2 cup

Ginger – 1&1/2 inch piece, peeled and chopped

Green chilli – 3-4 chopped

Onion – 3 large

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1&1/2 teaspoon

Chaat masala – 1&1/2 teaspoon

Salt – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Method

1. Rinse and soak the split and with skin yellow lentil or chhike wali moong dal for 4-5 hours or overnight. I soaked overnight.

2. Drain the water and rinse again. Grind the dal or lentil with ginger, green chilli and 1/4 cup water. Make a smooth paste. You can add more green chilli to make your chilla more spicy. I like the flavour of ginger so used 1&1/2 inch piece but you can use one inch piece if you want.

3. Chop the onions and cilantro or coriander leaves. Chop into small pieces. My son loves lots of onions in this chilla or pancake so I used 3 large onions. You can use less or more according to your taste.

4. Transfer the ground paste into a large bowl. Add curd or yogurt, rice flour, cumin powder, black pepper powder, chaat masala and salt. Mix everything well to make a lump free batter.

5. Taste and adjust salt if required. I had to add 1/2 teaspoon more. You can also use some finely chopped green chilli and little more black pepper powder if you want your chila or cheela more spicy Add finely chopped onion and cilantro or coriander leaves.

6. Mix well. Batter should be thick and flowing. Don’t make runny batter.

7. Heat a pan and add two laddle full batter in the middle of the pan. Spread with the backside of the laddle. Rotate to make round. Keep the flame low medium. Drizzle little oil on the sides of chilla.

8. To make soft cheela make it thick like uttapam but if you want crisp make the chilla thin and cook on simmer. When it starts to leaving the edges of the pan, flip the chilla upside down and let it cook from other side.

9. Cook from both sides till golden brown. You can also fold the pancakes before serving like this 👇

10. Serve hot with any sauce, pickle or raita.

Notes

1. You can add grated carrot, chopped capsicum or any vegetable of your choice in the batter.

2. Use chilli according to your spice tolerance. Reduce if making for kids.

3. Olive oil or any vegetable oil can be used to cook.

4. You can use any spices according to your taste.

5. You can also make it without onion if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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