Bright and vibrant, these Oats and Beetroot Chila are a delightful addition to your nutritious breakfast. Not only are they easy to prepare, but they also require just a handful of ingredients, making them a quick and wholesome choice. To complement their flavors, serve them with a delicious coriander coconut chutney.
Ingredients: for Oats and Beetroot Chila
- 1 cup instant oats
- 1 cup sooji/semolina
- 1 small steamed beetroot
- 2 green chillies
- 1-inch piece of ginger
- 1 teaspoon cumin seeds
- Water (as needed)
- Salt (to taste)
- Ghee (for cooking)
Instructions for Oats and Beetroot Chila
- Begin by toasting the oats in a pan until they turn a light brown and become slightly crisp. Allow them to cool completely.
- Transfer the toasted oats to a mixer grinder along with the semolina and grind them into a fine powder. Set this mixture aside.
- In a small mixer jar, combine the steamed beetroot, green chillies, ginger, cumin seeds, and a tablespoon of water. Blend until you achieve a smooth paste.
- In a bowl, combine the ground oats and semolina mixture with the beetroot paste. Add salt and the required amount of water to achieve a batter of the desired consistency. Mix everything thoroughly and let it rest for about 5 minutes.
- Heat a griddle or pan. Pour a ladleful of the batter onto the center and spread it out to form a chila. Drizzle some ghee around the edges and cook until both sides turn crisp and golden.
- Serve the Oats and Beetroot Cheela with a side of fresh coriander coconut chutney for a delightful and nutritious breakfast. Enjoy the vibrant colors and flavors!
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