The 5 Mistakes You're Making with Your Cheela and How to Fix Them

Cheela, a savory Indian pancake, is a beloved breakfast and snack option across the country. It's quick, it's nutritious, and it's incredibly versatile. Whether you make it with gram flour (besan), semolina (suji), or lentils (dal), the goal is always the same: a cheela that is perfectly soft on the inside with delightfully crispy edges.But sometimes, getting that perfect texture can be tricky. You might end up with a cheela that's too thick, too soggy, or one that sticks to the pan. If you've been struggling to master the art of the cheela, these five simple tips will help you make a soft, crispy, and delicious one every single time.1. Get the Batter Consistency Just RightThe most crucial step in making a great cheela is the batter. The consistency should be spot on—not too thick and not too thin. A thick batter will result in a heavy, undercooked pancake, while a very thin, watery batter will be difficult to spread and won't hold together.The Golden Rule: Aim for a smooth, flowing consistency, similar to that of a pancake or crepe batter. It should coat the back of a spoon without being clumpy.The Mixing Technique: When mixing, add water gradually to your flour. This allows you to control the consistency and prevent lumps from forming. A whisk works better than a spoon for getting a smooth, airy batter.A Touch of Rice Flour (Optional but Recommended): For that extra crunch, add a tablespoon or two of rice flour to your besan or dal batter. It’s a secret weapon for achieving that coveted crispiness.2. Let the Batter RestThis is a simple step that many people skip, but it makes a world of difference. Letting your batter rest for at least 15-20 minutes allows the ingredients to fully absorb the liquid and for the flavors to meld together.For Besan Cheela: Resting allows the gram flour to hydrate properly, which results in a softer cheela.For Suji Cheela: This step is non-negotiable for semolina. Suji absorbs a lot of water, and resting the batter gives it time to do so. You may need to add a little more water just before cooking, as the batter will thicken as it sits.3. The Art of Seasoning the PanA cheela that sticks to the pan is a cook's nightmare. The secret to a non-stick experience, even without a non-stick pan, is to season your griddle (tava) properly.Heat is Key: Make sure your tava is well-heated before you pour the batter. A cold pan is a recipe for a sticky disaster. The pan should be hot enough that a drop of water sizzles and evaporates immediately.The Onion-Oil Trick: This is a classic Indian kitchen hack. Cut an onion in half, dip the flat side in a little oil, and rub it all over the hot surface of the tava. This not only greases the pan but also creates a temporary non-stick layer.4. Pour and Spread with ConfidenceHow you pour and spread the batter is key to a perfectly round and evenly cooked cheela.The Pour: Use a ladle to pour the batter right in the center of the hot tava.The Spread: Using the back of the same ladle, gently and quickly spread the batter in a circular motion, moving from the center outwards. Don't press too hard, as this can tear the cheela. Aim for a thin, even layer.5. Cook on the Right Heat (and Don't Be Impatient!)Cooking your cheela on the right flame is the final step to perfection.Medium Heat is Best: Cook the cheela on a steady medium flame. High heat will cook the outside too quickly, leaving the inside raw, while low heat can make it tough and dry.Look for the Signs: Let the first side cook until you see the edges start to lift from the pan and the top surface looks set and less glossy. This is when you know it's ready to be flipped. Drizzle a little oil around the edges to help it crisp up.The Flip: Flip it confidently with a flat spatula and cook the other side for another minute or two, until you see golden-brown spots.With these five tips in your arsenal, you're all set to make cheelas that will have everyone asking for your secret. Happy cooking!