Oats beetroot cheela

• 1 cup rolled oats (blended into flour)
• 1/4 cup rice flour
• 1 tbsp Besan (Gram Flour)
• 1/2 cup fresh beetroot puree (boiled and blended into paste)
• 1/2 inch ginger
• 1 medium green chilli (roughly chopped)
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon salt (to taste)
• 1 tablespoon ghee or oil (for cooking)
• 1/4 cup water (as needed for batter consistency)

Instructions

1. 1

   Blend rolled oats into a fine flour using a mixer or food processor. Add rice flour, besan, beetroot paste, ginger, chopped green chilli, cumin seeds, salt and water. Blend again and add water gradually to make a smooth, pourable batter similar to dosa batter consistency.

   💡 Tip: Don't overmix — stir just until combined for fluffier cheelas
2. 2

   Heat a non-stick tawa or griddle over medium heat and lightly coat with ghee or oil.

   💡 Tip: Let the tawa get hot enough so a drop of batter sizzles immediately
3. 3

   Pour a ladleful of batter onto the hot tawa and gently spread it into a thin, even round using the back of the ladle, similar to making a dosa.

   💡 Tip: Work quickly but gently — don't press too hard
4. 4

   Let it cook for 3-4 minutes until the edges turn golden and the bottom is lightly crispy. Drizzle a little ghee around the edges.

   💡 Tip: You'll see the cheela set from the edges inward
5. 5

   Carefully flip the cheela and cook the other side for another 2-3 minutes until golden brown. Transfer to a plate and repeat with remaining batter.

   💡 Tip: If the cheela tears while flipping, your tawa might need a touch more heat
6. 6

   Serve hot cheelas with mint chutney, red chutney, or a spoonful of curd. They're best enjoyed fresh and warm!

   💡 Tip: Stack them between warm plates to keep them soft and pliable

Nutrition Per Serving

* Nutritional values are approximate and per serving.

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