Oats and Amaranth Cheela
Oats Amaranth Chilla is a Gluten Free,Vegan Indian savory pancake that is nutritious and filling. Served usually with Green Chutney along with a cup of Tea.
Equipment
- Bowl
- Tava / Skillet
- Spatula
Ingredients
- 1.5 cups Oats GF
- 1/2 cup Gramflour Besan
- 1 tsp salt
- 2/3 cup Red Amaranth leaves washed and chopped fine
- 2 Green Chillies minced fine
- 1/2 tsp Red Chilli Powder opt.
- 1/2 inch Ginger crushed (opt. I didnt use as this was a Jain version)
- 1/2 tsp Carrom seeds Ajwain - crushed - don't skip this for a unique flavour
- 1/2 tsp Turmeric
- 2 TBSP Oil approx 1/2 tsp for each cheela
Instructions
- Dry roast the Oats for 30-40 seconds till just warm, cool and powder.
- In a large bowl, add both the flours, salt, spices and mix well. Add 3-4 TBSP of water to make a thickish batter. Add the leaves and 1 tsp of oil and 5-6 TBSP more water to make a flowing batter.
- Check for salt and spices and rest batter for 10 mins by which time the tava / skillet heats up.
- On a medium hot tava / skillet, pour 1 large ladle of the batter to a thickish pancake. Drizzle oil on and around it. Let it cook to golden brown, flip and cook again for 1/2 min till crisp.
- Serve hot with some pickle or elaichi chai (Indian style Cardamom tea). It's spicy on its own, so really doesn't need a side.
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