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It is necessary to make the right batter, the preparation of the pan and turn at the right time to make the cheela. The correct proportion of semolina or gram flour, throwing the batter well and use a light hot griddle.
Highlights
- Keep the correct thickness of semolina or gram flour.
- Whisk the batter well so that the flexibility comes.
- Use light hot griddle on medium flame.
Chila is a very healthy, tasty and instant option of Indian kitchen. Be it breakfast or light dinner, people of all ages like semolina or gram flour. But many times when we try to make cheela at home, it bursts, starts sticking to the griddle or breaks from the edges. In such a situation, the taste is available but the look and texture is not perfect. But there is nothing to worry about! If you also want to make a perfect round and an untouched cheela, then you have to take care of some special things while making the batter.
Correct ratio of semolina or gram flour
The most important thing about the batter of the cheela is its thickness. The batter should neither be very thin nor very thick. The thin batter can break while spreading on the pan and the thick batter will not spread properly. If you are using semolina, soak it in water and leave it for at least 15–20 minutes so that it swells. Mix water slowly in gram flour and mix so that the lumps do not form.
Better the batter
Whether you use semolina or gram flour, it is necessary to throw the batter well. This brings a mild water in the batter and when you put the cheela on the pan, it spreads well and also becomes crispy. Beating brings flexibility in both gram flour or semolina, which does not break the cheela.
Tave preparation
Many times the cheela also bursts because the griddle does not heat properly or becomes too hot. To make cheela, use non-stick or iron griddle and heat it on medium flame. When the griddle becomes light, then add some oil and then wipe it once. After this, add the batter and spread it with light hands.
Put these things in the batter
If you want your cheela to be both soft and crispy, then you can add a little curd or a pinch of baking soda to the batter. This brings lightness to the batter and makes the cheela absolutely good. Apart from this, finely chopping vegetables like green chillies, onions, tomatoes, coriander also increases the taste and the texture also becomes good.
The right time to overturn the cheela
Do not try to turn immediately after putting the cheela on the pan. First, let it cool well until his edges dry up and light golden color does not come from below. Flip only after that. This will not break the cheela and the perfect round will come in shape. It is easy to make cheela, but to make perfect cheela, a little understanding and trick is required. Follow the tips mentioned above and next time you make a chila of semolina or gram flour, it will not only be excellent in taste but will also take a very restaurant style to see.
Vividha Singh is a journalist in News18 Hindi (News18). He has a Bachelor and Masters degree in journalism from Delhi University. She has been working in the field of journalism for 3 years. Currently News 18 …Read more
Vividha Singh is a journalist in News18 Hindi (News18). He has a Bachelor and Masters degree in journalism from Delhi University. She has been working in the field of journalism for 3 years. Currently News 18 … Read more
