Chop the vegetables very finely. To a big mixing bowl, add sooji. Followed by veggies and all the other ingredients. Keep aside for 10 minutes.
After 10 minutes, add some water to make it a bit semi thick batter. Heat a griddle or a pan. Smear it with a teaspoon of oil. Pour one ladleful of the batter onto it and spread a little. Cover and cook for 2 minutes on that side.
If required add another half a teaspoon of oil from the sides. Flip it over and cook for a minute on the other side too. Cover it up to cook evenly. Top it up with cheese, parsley and oregano. Cover and cook just until the cheese melts for a few seconds.
Serve this cheelazza with any dip of your choice or as is. It tastes just right either ways.
