Perfect Chilla Recipe : Chilla, a popular Indian breakfast dish, is not only easy to make but also packed with health benefits. It keeps you full for hours and aids in weight loss. However, many struggle with chillas sticking to the pan or breaking while flipping. If you’re tired of dealing with messy, broken chillas, follow these foolproof tips for a soft, spongy, and perfectly cooked chilla every time.

 Perfect the Batter Consistency

The key to a flawless chilla lies in its batter. It should be neither too thick nor too runny. For the ideal texture:

  • Use a mix of rice flour, besan (gram flour), or whole wheat flour.

  • Add lukewarm water gradually while whisking to avoid lumps.

  • A pinch of baking soda makes the chilla light and fluffy.

Pro Tip: Let the batter rest for 10-15 minutes for better binding.

 Use the Right Pan

A non-stick or well-seasoned cast-iron tawa (griddle) works best. Here’s how to prep it:

  • Heat the pan on medium flame (not high heat).

  • Sprinkle a few water drops—if they sizzle and evaporate, the pan is ready.

  • Lightly grease with oil or ghee before pouring the batter.

Avoid: Using an unseasoned iron tawa, as it increases sticking chances.

 Control the Heat

High heat burns the chilla, making it stick and break. Instead:

  • Cook on low to medium flame for even cooking.

  • Cover with a lid for a minute to help it cook through before flipping.

 Flipping Technique Matters

  • Wait until the edges lift easily before flipping.

  • Use a flat spatula and flip gently in one swift motion.

Bonus Tips for Extra Perfection

  • Add finely chopped veggies (onions, spinach, carrots) for extra nutrition.

  • For crispiness, spread the batter thin. For softness, keep it slightly thick.