Step-by-Step Instructions

1. 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.

2. 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.

3. 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).

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Heat and Grease Pan

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

10. 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.

11. 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.

12. 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.