Oats Chilla - By Chef Mahesh Singh

Ingredients:

- ½ cup oats

- ½ cup curd

- ¼ cup chopped onion

- 1 finely chopped green chilli

- 1 service spoon roasted peanuts (optional)

- ¼ teaspoon cumin seeds

- ½ inch ginger - chopped

- ¼ cup chopped coriander leaves

- ¼ teaspoon red chilli powder

- ¼ teaspoon turmeric powder

- ¾ cup water or add as required

- Salt as required

- Oil as required

Method:

Making Oats Chilla batter:

1. Take ½ cup oats in a mixing bowl.

2. Add ½ cup curd.

3. Now add everything except for oil and water.

4. Pour about 2/3 to 3/4 cup water.

5. With a wired whisk, begin to mix everything. If the batter looks thick, then add 1 to 3 tbsp more water. I overall added 3/4 cup water. Depending on the quality and texture of oats, addition of water will be more or less.

6. Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps, if any, while mixing batter.

Making Oats Chilla:

1. Heat a tawa or a flat pan on a low flame. You can use an iron tawa or a non-stick pan.

2. If using an iron griddle or tawa, then spread a bit of oil on the tawa. Let the pan become medium hot. Then take a ladle full of the batter and pour it on the pan.

3. Gently with the back of the ladle, begin to spread the batter. Spread lightly and gently so that the chilla does not break.

4. On a low to medium flame, cook the oats chilla till the top begins to look cooked.

5. Then drizzle ½ to 1 tsp oil on the chilla at the edges and all around. With a spoon, spread the oil all over. Skip oil if you want to prepare oil-free oats chilla.

6. Continue to cook till the base gets light golden. Then flip.

7. Now cook the other side of oats chilla.

8. Cook this side till you see golden spots on the oats chilla.

9. Serve hot or warm. Can also be packed in a tiffin box.

10. Serve oats chilla with jeera salted curd or any chutney of your choice.

Additional Tips:

- For small kids, skip the green chilli and red chilli powder.

- Recipe can be doubled or tripled.

- For rolled oats, grind in the same way. After making the batter, keep it covered for 30 minutes.