Step 1: Roast Oats

Heat a non-stick pan and add 1 cup of oats. Roast on a slow flame for about 2 minutes until a good flavor is released.

Step 2: Cool and Grind Oats

Turn off the flame and let the roasted oats cool down to room temperature. Transfer the cooled oats to a mixer grinder and grind them coarsely.

Step 3: Combine Dry Ingredients

Transfer the coarsely ground oats to a large bowl. Add 2 tablespoons of sooji (semolina), 1/4 cup of wheat flour, and 1/4 cup of besan (gram flour).

Step 4: Add Vegetables

To the bowl, add 1/4 cup grated carrot, 1/4 cup chopped capsicum, 1 chopped large tomato, 1 chopped large onion, and 1/2 cup chopped coriander.

Step 5: Add Spices and Flavorings

Add 1/2 teaspoon ajwain (carom seeds), 1 teaspoon roasted cumin powder, salt to taste, 1/6 teaspoon hing (asafoetida), 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 tablespoon ginger chilli paste, 1/2 teaspoon chaat masala, and 1 tablespoon lemon juice.

Step 6: Prepare Batter

Mix all the ingredients thoroughly. Gradually add water, mixing continuously, until you get a smooth, flowing batter without any lumps. The consistency should be neither too thick nor too thin.

Step 7: Rest the Batter

Cover the bowl and let the batter rest aside for 10 minutes. This allows the sooji and flours to absorb water and swell.

Step 8: Adjust Batter Consistency

After 10 minutes, check the batter. It will have thickened. Add a little more water as needed to achieve a flowing consistency suitable for spreading chillas.

Step 9: Heat and Grease Pan

Heat a non-stick pan on medium flame. Grease it lightly with a few drops of oil.

Step 10: Cook First Side

Pour a ladleful of batter onto the hot pan and gently spread it as thinly as possible to form a round chilla. Drizzle a few drops of oil around the edges. Cover the pan with a lid and cook for about 2 minutes on medium flame.

Step 11: Cook Second Side

Remove the lid. When the edges start to crisp and the top looks cooked, carefully flip the chilla using a spatula. Drizzle a few more drops of oil around the edges. Cover and cook for another 30 seconds to 1 minute until crispy and golden brown on both sides.

Step 12: Serve

Once cooked and crispy, remove the chilla from the pan. Repeat the process for the remaining batter. Serve the hot Oats Vegetable Chilla with coriander chutney, tomato ketchup, or your preferred accompaniment.

• Roasting oats enhances flavor.

• Grinding oats coarsely is optional; whole oats can also be used if not old.

• Batter should be smooth, flowing, and lump-free.

• You can add other grated vegetables like bottle gourd, beetroot, or cabbage.

• Spread the chilla as thin as possible for best results.

• Cook chillas in small sizes to prevent breaking when flipping.

• Covering the pan helps chilla cook thoroughly and become crispy.

• Add other grated vegetables like bottle gourd, beetroot, or cabbage

• Adjust spices to taste