Top News

These days the rainy season continues across the country. In such a situation, there is a desire to eat various types of spicy dishes. Especially in the monsoon, women are made a cheela of semolina, gram flour etc. for their family, which is very tasty. It is very easy to make. You can add vegetables, onions, tomatoes and chilli as extra ingredients to it. For those who have been making cheela for a long time, it is very easy to make it and a pinch of jokes, but it is very tough for those who have to struggle while reversing the cheela. Many times it breaks, due to which women stop making it.

If you too are upset with this thing and have stopped making chila, there is no need to panic. Today we are going to tell you some easy kitchen hacks, by adopting which you can make perfect cheela.

Chila will not break

When you adopt these tricks, your cheela will not break at all while turning it off, nor will it stick on a pan or pen. Not only this, with the help of these measures, you will also be able to make the cheela crispy and tasty. You can also adopt this bean trick while making dosa, because the process of making both allmost is the same.

Follow these 3 steps

• First of all, you will prepare the solution of chila or dosa. After preparing it, keep the gas on medium flame and place a griddle or pen on it. When it becomes hot, you have to spread salt on it. After some time, when its color changes, then you wipe it with a cloth and clean it.
• When the salt is cleaned with a pen or pan, then you have to add a little mustard oil or refined oil to it and spread it well on the entire pan. When the oil is hot, add a little salt back and spread it well. Once again clean the griddle or pen with a tissue paper or clean cloth.
• Now apply a little oil on the pan in the third step. When it becomes hot, then add a final cheela or dosa solution on it. After this, medium the flame of gas. After adopting this remedy twice, your cheela will be perfect. You do not need to work extra hard for this. You just have to spread the salt on the pan in such a way that it can cover the entire pan, so that your dosa or cheela will not break while turning it nor will it stick.