You can make Sweet Cheela in any pan. But non-stick pan is the best option to make cheela.
Sieve the flour in a bowl.
Put jaggery in a pan with 3 cup water and let it boil. Once the jaggery dissolves completely in the water, let it cook for a while on low flame. Turn off the flame.
Let the jaggery cool down and then sieve it. Put this sieved jaggery water into the flour and make a batter. Make sure that the lumps are not formed. Keep the consistency of the batter thin. Pour some water if you require to make the batter thin. Now pour 1 table spoon into the batter and whisk well. Leave the batter for 15-20 minutes to set. Mixture to make cheela is ready.
Put the pan over the stove to heat it. Pour 2-3 drops of oil on the pan and then wipe it with a cloth.
Take 1 table spoon mixture and spread it on the pan making a round of 10-12 inches. Cheela is spread like a dosa on the pan. Pour little over over the cheela. 2 tea spoon oil is enough to cook the cheela.
Let it cook on low flame. Once the upper surface turns dark brown in colour and the lower surface gets light brown flip the side of the cheela with the help of a ladle. Once the surface at the top turns brown take it out from the pan and keep it over the napkin spread on the plate. Prepare more cheelas in the same manner.
Serve the cheela with chutney, pickle, matar aloo recipe or curd. You can also pack them for your kid's lunch box with pickle and fried potatoes.