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Friday, 2 June 2017

Oats Poha Cheela (Oats - Flattened Rice Crepes / Pancakes)


          The combination of oats and poha is just perfect for some guilt-free crepes / pancakes that can be relished with any side dish, chutney, raita or pickles. I gave a slight twist to the usual cheelas by adding some tadka (tempering) to the batter to give a different flavour. 

         These cheelas are a great substitute to any kind of flat Indian bread. You can go ahead and add any sort of finely chopped greens or veggies of your choice to make them more healthy and nutritious. Relish them for breakfast, lunch, dinner or lunch box meal. So go ahead and give it a try by following a step by step method to prepare them.





  • 1/2 cup oats
  • 1/2 cup poha (flattened rice)
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 tsp. ginger, grated
  • 1-2 green chilies,  chopped
  • 1/4 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • 1 tsp. kasuri methi (dry fenugreek leaves) crushed
  • buttermilk / water as required
  • oil to shallow fry





          Dry roast the oats and poha for 2 minutes or till you get a nice aroma coming through. Set aside to cool down. Blend into a fine powder and keep aside.

          Heat 1 tbsp. oil and temper with the cumin seeds. Saute for a few seconds. Now add the asafoetida, ginger, green chilies and turmeric powder. Stir fry for a minute on a medium flame.

          Add this tempering to the blended powder along with the rest of the ingredients. Make a smooth batter of pouring consistency by adding required quantity of buttermilk. 

          Keep aside for 15-20 minutes. Add more water if required. Heat a non-stick pan and brush with some oil. Pour 1-2 ladle ful of the batter and gently swirl around to make a round cheela.

          Drizzle some more oil around the edges and fry on a medium flame till it is cooked on one side. Gently flip it over to the other side and cook till done. Transfer to a serving plate.

          Make similar cheelas with the remaining batter and serve them hot with chutney, yoghurt, pickle or any side dish.

          


                 Dry roast the oats and poha for 2 minutes or till you get a nice aroma coming
                 through. Set aside to cool down. 




                               Blend into a fine powder and keep aside.



                  Heat 1 tbsp. oil and temper with the cumin seeds. Saute for a few seconds. Now
                  add the asafoetida, ginger, green chilies and turmeric powder. Stir fry for a minute
                  on a medium flame.



                 Add this tempering to the blended powder along with rest of the ingredients.
         


                    Make a smooth batter of pouring consistency by adding required quantity of                                     buttermilk. Keep aside for 15-20 minutes. 



                    Heat a non-stick pan and brush with some oil. Pour 1-2 ladle ful of the batter
                    and gently swirl around to make a round cheela.



                  Drizzle some more oil around the edges and fry on a medium flame till it is 
                  cooked on one side. 




                               Gently flip it over to the other side & cook till done. 






                               Serve them hot with chutney, yoghurt, pickle or any side dish.











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