"My moong dal chilla sticks to the pan": 5 easy fixes to make crispy and non-sticky chilla

Moong dal chilla is a protein-rich breakfast loved by people of all age groups. Whether you eat it plain or stuff it with protein-rich tofu, paneer, veggies, or chicken, it makes for a healthy treat, which is also good for office or school tiffin. But one common problem with chilla that people often complain about is that their moong dal chilla sticks to the pan and also turns soggy instead of crisp. If you can also relate to this, here are a few simple adjustments rather than a complete overhaul of your recipe.

Heating the pan or kadhai matters a lot. When it comes to chilla, the first and most important step is preheating your pan properly. This is where many people go wrong and pour the batter onto a pan that isn’t evenly heated. A properly heated tawa ensures that the batter begins cooking immediately, forming a thin crust that naturally releases from the surface. To test whether your tawa is ready or not, sprinkle a few drops of water on the pan, if they sizzle and evaporate, the tawa is ready.

When it comes to chilla, whether you are using an iron tawa or non-stick, , a thin layer of oil makes a big difference. Always use a brush, a cloth or a cut onion to spread a few drops of oil evenly before pouring each chilla.

If your batter is too thick, it won’t spread well and may cling to the pan. If it’s too thin, it can break apart easily. Hence it is important to get the batter right and ideally it should be somewhere between pancake and dosa batter—smooth and pourable, but not watery.

According to Chef Pankaj Bhadouria, the trick is to add a few drops of water around the edges of the chilla and then cover it with a lid. This helps with even cooking of the chilla and also makes the edges crispy.

To make chilla crispy, consider adding a small ingredient tweak for better texture. Using rice flour or sooji makes a lot of difference and can significantly improve crispness and reduce sticking.

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