5 Easy Tips to Make Perfect Cheela Every Time

Make Crispy Cheela  : Be it breakfast or a light evening snack — there is hardly anything better and healthier than Cheela
! Be it the spicy besan cheela or the soft semolina cheela, both are the perfect combination of taste and health.
Add colorful vegetables on top and it just gets more delicious!

But many people complain that the chilla doesn’t cook properly — sometimes it breaks, sometimes it sticks, or it becomes so thick that it looks like a pancake rather than a dosa.

Don’t worry!
Here are 5 easy tips that will keep your hair soft, smooth, and strong forever.

1. Keep the batter at the right consistency

The most important thing in making chilla is the right batter.

• If the batter is too thin, the chilla will break instead of spreading.
• If it is too thick, the dough will become thick and heavy.

Make a medium batter — one that drops easily from a spoon, but is not too thin.

For semolina chutney:
Let the batter sit for 15 to 20 minutes so that the semolina swells, which will make the chutney soft.

For the besan chutney:
While making the batter, make sure that there are no lumps left, otherwise the chutney will not cook evenly.

2. Beat the batter well.

This is something that people often forget!
Whether it’s semolina or besan, it’s important to beat the batter well.

Whipping incorporates air into the batter, which makes the chella light and crispy
. This is why whipped batter spreads easily and the chella doesn’t break.

3. Be careful of the heat of the pan.

The biggest reason for crackling or sticking is — the wrong temperature.

Always use a clean non-stick or iron tawa. Heat
the tawa on medium flame
When it is slightly hot, add a couple of drops of oil, then wipe it with a cloth or tissue.

Now add the batter — the chilla will spread into a beautiful round shape.

4. The magic of making chili soft and delicious

Want the chilla to be soft and delicious?
Then add a spoonful of yogurt or a pinch of baking soda to the batter.

This will make the dough light and fluffy.

Remember, vegetables like onions, tomatoes, green chilies, and coriander — always chop finely.
Coarsely chopped vegetables will break the chile.

5. Don’t make the mistake of turning back quickly.

Be patient while making the chela until the bottom turns a light golden color, do not rush to flip the chela.

When the edges start to dry and the bottom turns light brown, gently flip it over.
This will prevent the chilla from breaking and will create a nice round shape.

Finally:

Just keep these 5 things in mind and your chila will be perfect, crispy, and delicious every time!

So tell me, which chutney do you like more?
Besan or semolina?

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