Chilla is one of my absolutely favourite breakfasts to eat.
When I first started making chillas, it would turn into a mess time and again. Sometimes a pudding, sometimes too hard, sometimes too soft.
It was almost impossible to crack the right recipe, the correct SOP to get it done.
Until one day, it did click.
Now I am an expert at at lease two types of chillas: besan chilla and ragi chilla.
The proportion of suji, the amount of curd to add, the duration of fermentation, the duration for which to let it cook before you flip it.
Our lives, I believe, are a version of the chilla syndrome.
We start anything new first, and we are messy. It is only after repeated events of iteration, getting better and constant focus that we find our mojo.
The question is not about just “not giving up” but the bigger question is in the process of not giving up, are you:
(a) trying better each time,
(b) not repeating the same mistakes.
Of course, please don’t give up, bit please give up on the parts that aren’t useful.
The road to expertise is begins with mess and is treaded with careful elimination.