Oats Cheela with Mixed Vegetables

• •1 cup Rolled oats
• •1 cup Semolina (Sooji) (fine or coarse)
• •1 cup Plain yogurt
• •1 cup Water (or more, as needed for batter consistency)
• •1 cup Onion (finely chopped)
• •1 cup Carrot (finely grated or very finely chopped)
• •1 cup Bell pepper (any color) (finely chopped)
• •1 cup Fresh spinach (finely chopped, optional)
• •1 tsp Ginger (grated)
• •1 piece Green chili (finely chopped, adjust to taste)
• •1 tsp Turmeric powder
• •1 tsp Cumin powder
• •1 tsp Coriander powder
• •1 tsp Asafoetida (Hing) (optional, but adds flavor)
• •2 tbsp Fresh cilantro (finely chopped)
• •to taste Salt
• •2 tbsp Oil or Ghee (for cooking cheelas)

Instructions

1. 1

   Grind the rolled oats into a fine powder using a blender or food processor. Set aside.

2. 2

   In a large mixing bowl, combine the ground oat flour, semolina, plain yogurt, and 1/2 cup of water. Mix well to form a thick batter. Let it rest for 10 minutes to allow the semolina to absorb moisture and soften.

3. 3

   While the batter rests, finely chop all your vegetables (onion, carrot, bell pepper, spinach) and green chili. Grate the ginger.

4. 4

   After resting, add the chopped vegetables, grated ginger, chopped green chili, turmeric powder, cumin powder, coriander powder, asafoetida (if using), chopped cilantro, and salt to the batter. Mix everything thoroughly.

5. 5

   Adjust the consistency of the batter by adding a little more water, a tablespoon at a time, until it's pourable but still thick enough to coat the back of a spoon – similar to pancake batter.

6. 6

   Heat a non-stick tawa or frying pan over medium heat. Lightly grease it with a few drops of oil or ghee.

7. 7

   Pour about 1/4 to 1/3 cup of batter onto the hot pan and gently spread it evenly into a thin circle (about 5-6 inches in diameter) using the back of a ladle.

8. 8

   Drizzle a little oil or ghee around the edges and on top of the cheela. Cook for 2-3 minutes until the bottom turns golden brown and the edges start to crisp up.

9. 9

   Flip the cheela and cook for another 2-3 minutes on the other side until it's also golden brown and cooked through.

10. 10

    Repeat with the remaining batter, greasing the pan lightly between each cheela. Serve hot with green chutney, ketchup, or a side of yogurt.

Chef's Tips

• 💡For extra crispiness, you can add 1 tablespoon of rice flour to the batter.
• 💡Feel free to experiment with other finely chopped vegetables like corn, peas, or grated zucchini.
• 💡If you don't have semolina, you can use just oat flour, but the texture might be slightly less crispy.
• 💡Ensure your pan is hot enough before pouring the batter to prevent the cheelas from sticking.