My mom’s not home this week, which means I should prepare my dad’s meals. The most difficult is breakfast, because my dad can’t eat much in the mornings. Although he really needs to, he’s diabetic. Egg every morning is boring and bread isn’t healthy. So I thought of cheela, an Indian vegetarian omelette, usually made from Semolina (Suji) – not so healthy – and vegetables. I found a fun healthier recipe made with Oats. That’s healthy, isn’t it? It is. Oats is the perfect replacement.
- 1 cup Oats
- 1 cup Gram Flour (Besan)
- 1 big or 2 small chopped Onion (Pyaaz)
- 2 chopped Tomato (Tamatar)
- 1 tbsp chopped Ginger (Adrak)
- 2 chopped Green Chilli (Hari Mirch)
- 1/2 cup chopped Cilantro/Coriander (Dhania Patta)
- Salt to taste
- 1/4 tsp Cumin Seeds (Jeera)
- 1/4 tsp Carom Seeds (Ajwain)
- 1 tbsp Kashmiri Red Chili powder
- 1/4 tsp Turmeric Powder (Haldi)
- 3/4 cup Water (add to correct consistency of batter)
- Oil as required
- Grind 1 cup oats to a fine powder.
- Mix gram flour and oats together.
- Add tomatoes, onion, ginger, green chili, ginger.
- Season with salt, red chili powder, turmeric powder, cumin and carom seeds. Mix well!
- Pour 2/3 cup water into mix and whisk till batter looks thick. Add tablespoons of water as required.
- Heat a flat pan or tawa. Spread a bit of oil when pan is hot.
- Pour batter on pan using a ladle or a big spoon. Spread batter using the back of the spoon. Gently!
- Cook cheela for 20-30 seconds till batter stays put. Drizzle oil on and around the cheela.
- Flip it over and cook the other side. Cook till base is golden brown. Then flip.
- Cook the other side till sizzling stops.
- Serve hot with or without Green Chutney (made from cilantro, mint leaves, chili and lemon juice) .
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