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Cheela Making Tips – Whomer it’s breakfast or a light Evening Snack, there’s hardly a better and healthier option than chela! Whather it’s a spicy gram flour cheela or a soft semolina cheela, it’s the perfect combination of flavor and health. Topped with a smattering of colorful vegetables, its filling and tastes fantastic.

However, we know that making cheela can of a challenging task. Someimes it sticks to the pan and breaks, and someimes it’s so thick that it feels like a pancake raather than a dosa. To make the perfect cheela every time, Remember these 5 simple tips. Your cheela will be crispy and plump every time!

A great cheela every time: these five things are important

1. Batter Consistency is King

Thin batter: If the batter is too thin, the cheela won’t properly on the pan and will break when flipping.

Thick batter: A batter that is too thick will pool in one spot on the pan, resulting in a thicker batter.

The correct method: The batter should have a consistency that flows easily when dropped from a spoon, but not be too thin.

Semolina secret: If you’re making semolina cheela, cover the batter and let it rest for at least 15-20 minutes. This will allow the semolina to swell and make the cheela soft.

Gram flour lumps: When making the gram flour batter, be careful not to form lumps. If there lumps, the cheela will cook unevenly.

2. Don’t forget whisking

This is the most underrated tip! Whather it’s semolina or gram flour, whisking the batter thoroughly is crucial. Whisking adds air to the batter, which in turn adds elasticity.

Flexibility allows the cheela to spores easily when poured onto the pan.

This makes your cheela crispy and eliminates the risk of it breaking.

3. Keep the temperature of the pan correct

Often, the reason for the cheela breaking or sticking is the wrong temperature of the pan.

Use a non-picture pan or an iron pan.

Heat the Pan Over Medium Heat.

When the pan is slightly hot, add a drop or two of oil and then wipe it thoroughly with a cloth or tissue. This Evens out the temperature of the pan.

After this, pour the batter and make the cheela.

4. A Little ‘Magic’ for Softness

To make the cheela soft and flavorful, try this recipe:

Add a teaspoon of yoghurt or just a pins of baking soda to the batter. This will make the cheela fluffy and soft.

Always Chop Vegetables Like Onions, Tomatoes, Green Chillies, and Coriander Finely. Coarsely Chopped Vegetables Can Cause the Cheela to Break.

5. Don’t rush to flip it

Sabar Fruit is Sweet, and so is the perfect cheela! Never try to flip the cheela immedialy after placing it on the pan.

Let it cook slowly.

Flip it only when the edges of the cheela dry and it begins to turn light golden on the bottom.

Flipping at the right time will prevent your cheela from breaking and will result in a perfectly round shape!

So, next time you make cheela, Remember these tips! Tell us, what’s your favorite cheela recipe: gram flour or semolina?