Gram flour-semolina cheela is a quick breakfast, but sometimes the biggest problem while making it is that the cheela sticks to the pan. This not only makes the cheela look bad but also takes a lot of time to cook. Especially when you use iron pan or steel pan instead of non-stick pan, this problem increases further. But if you add a special thing in the batter, then the cheela will not only not stick to the pan, but will also become light, crisp and perfectly round.
Add this thing in the batter – curd
To prevent the cheela from sticking to the pan and to make it smooth, the best solution is to add 1–2 tablespoons of fresh curd to the batter. Curd balances the consistency of the batter, makes it light and helps it spread easily on the pan. Besides, curd gives slight sourness, which also enhances the taste of cheela.
Tips to make perfect gram flour and semolina cheela
1. Let the batter rest
Before making cheela, keep the batter for 10-15 minutes. Due to this, the semolina swells and the batter sets properly, due to which the cheela does not break or stick.
2. Add some oil to the batter
By adding 1–2 spoons of refined or mustard oil to the batter, the cheela releases quickly on the pan. Due to this, the cheela also becomes slightly crisp from outside.
3. The pan should be slightly hot, not too hot.
If the pan overheats, the batter starts burning as soon as it falls and the cheela may stick. Heat the pan on medium flame and sprinkle some water on it to balance the temperature.
4. Always keep the pan lightly greased
Before adding cheela, make a light layer of oil on the pan with the help of a brush or tissue. If you wipe the pan after every cheela and apply light oil again, the cheela will not stick at all.
5. The batter should neither be too thick nor too thin.
Due to thick batter, cheela does not spread properly and sticks to the pan.
Thin batter may spread too much and break.
Keep the batter so thin that it spreads easily after spooning.
Recipe to make perfect gram flour-semolina cheela
Material:
1 cup gram flour
½ cup semolina
2 tbsp curd
1 onion finely chopped
1 tomato chopped
Green chilly
green coriander
salt as per taste
red chilli
Turmeric
a little oil
How to make-
Mix gram flour, semolina and curd in a bowl and make a smooth batter by adding water little by little.
Keep the batter covered for 10-15 minutes.
Now add onion, tomato, green chilli, spices and some oil to it.
Heat the pan on medium flame and brush lightly with oil.
Now add the batter and spread the cheela by rotating it in a circular motion.
Add some oil on the edges and fry until golden on both sides.
