½ to ¾teaspooncumin seeds(jeera or carom seeds / ajwain)
½teaspoonsalt(adjust to taste)
½cupcarrot (grated, more if needed)
2tablespoonsonion(fine chopped, optional)
1 to 2green chilieschopped
1tablespoonoil or ghee (adjust to taste)
How to make the recipe
Add oats to a grinder jar and made a slightly coarse powder. If the powder is too coarse the chillas may break.
To a mixing bowl, transfer the ground oats, gram flour, salt, turmeric, green chilies, cumin, ginger, carrot, onions & coriander leaves.
Pour 1 cup water and mix to a lump free batter. Pour another ¼ cup water and mix to make a thick batter. It must be of pourable and spreading consistency.
Make oats chilla
Heat a pan on a medium heat. If using a cast iron pan, Once the pan is hot enough drizzle few drops of oil and spread with a tissue or cloth. Let it heat up well.
When the pan is hot enough, stir the batter well and pour ¼ cup of batter in the center of the pan.
Spread it gently to a slightly thin pancake of about 6 inches. Drizzle half tsp to tbsp oil or ghee around the edges.
Let it cook on a medium heat until the base is set and cooked well.
Turn it to the other side and cook pressing down with the spatula. You will see brown to golden spots when the oats chilla is cooked.
If you prefer crisp chilla, cook them on a low heat for a minute or 2. Remove to serving plate.
To make the next chilla, stir the batter well and make sure the pan is hot enough but not very hot. Also the batter thickens as it rests, you can splash 1 to 2 tbsps of water if required as you make them.