If you are tired of monotonous breakfasts, try making semolina chela pizza. This article presents a simple homemade recipe for this dish. Although you may have tried semolina chela before, the pizza version is a new and tasty option.
This pie, made from semolina, yogurt, and light spices, is distinguished not only by its pleasant taste but also by its ease of preparation. It is convenient to use both for breakfast and as an evening snack. For added flavor, it can be supplemented with chopped onion, bell pepper, tomatoes, corn, and cheese.
To start cooking, you will need: 1 cup of semolina, ½ cup of yogurt, ½ teaspoon of black pepper or chaat masala, one finely chopped onion, one finely chopped bell pepper, one finely chopped tomato, 2-3 tablespoons of corn (optional), one finely chopped green chili (optional), 2-3 tablespoons of grated cheese, salt to taste, oregano to taste (optional), 1-2 tablespoons of oil, and water as needed.
To prepare the chela base, mix the semolina and yogurt in a large bowl. Gradually add a little water, stirring thoroughly to avoid lumps. Then cover the mixture with a lid and leave it for 10–15 minutes; this will allow the semolina to swell and make the chela soft.
After that, add salt, black pepper, or chaat masala to the mixture and stir. If the dough seems too thick, you can add a little more water. It is important that the consistency is smooth—not too runny and not too thick.
Heat a non-stick pan on the stove and grease it with a little oil. Pour one half-cup portion of the mixture and spread it into a round mold. Cook over low or medium heat. When the chela base slightly sets, top it with the chopped onion, bell pepper, tomato, corn, and green chili. Sprinkle with grated cheese and a little oregano.
Cover the pan with a lid and cook over low heat for about 5–7 minutes. This will allow the vegetables to partially soften and the cheese to completely melt. Watch the heat so that the chela does not burn on the bottom. When the chela is fully cooked and golden brown underneath, transfer it to a plate. It can be cut into pieces and served hot with green paste, tomato sauce, or any other dip.
This semolina dish is an excellent choice for both breakfast and a light evening snack. Thanks to the addition of vegetables and cheese, the chela turns out very tasty, and it can be easily adapted to your preferences.