Perfect cheela making tips: correct use of batter, griddle and oil.

Last updated:March 17, 2025, 14:19 IST

The correct consistance of the batter, the correct temperature of the pan and the right amount of oil is important to make cheela. Whisk the batter well and do not turn immediately after putting it on the pan. Let’s know to make it correctly …Read more

Chila is a very famous and healthy snack, which is made from semolina, lentils or other flour. However, it is not easily made from many people, that is, it starts sticking on the pan and it becomes broken. To make the right size and texture, it is very important to know what you have to do and what to do to avoid it. If you want your cheela to become round, crisp and perfect, then some important things have to be taken care of while making the batter. Let’s know the important thing here…

The most important is the correct consistency of the batter. The batter of the cheela should neither be very thick nor too thin. If the batter is too thick then it will not spread well on the pan, and if it is too thin, it can break as soon as it spreads on the pan. For the right consistency, prepare the batter by mixing water slowly and keep it covered for 10-15 minutes, so that it is set well.

The correct temperature of the pan is very important
If the griddle is very cold, then the batter can stick and if it is too hot then the cheela can burn. Heat the pan on medium flame first and let it cool lightly, then put the batter on it. In this way, the cheela will neither stick nor burn. Apart from this, the pan’s surface should be smooth. If the pan is not smooth, the cheela can stick. For this, apply a little oil or ghee on the pan and spread it well. Before using the old iron pan, heat it lightly and grease it with oil, so that the surface remains smooth.

Add the right amount of oil or ghee
By adding very little oil, the cheela can stick to the pan, while adding more oil will make it more greasy. To maintain the balance, apply a little oil on the pan and spread it with the help of a brush or tissue paper, so that cheela becomes perfect. Apart from this, by putting some things in the chila batter, it can become even more non-tickery. Suppose the texture of the batter gets better by mixing semolina and it spreads easily on the pan. In addition, mixing a slight rice flour makes chila crispy and does not stick to the pan.

Whisk the batter well
The batter should not have lumps, because it can stick to the cheela pan and will not spread properly. So beat the batter well, so that it becomes smooth and light. Do not try to turn it immediately after adding the batter while making the cheela. First, let him cook for a few seconds, so that it separates from the pan itself. If you turn quickly, it can break and stick on the pan.