I was testing recipes and decided to add oats to the regular Chickpea Crepes (Cheela) and see how did it taste. And this was one of those very simple and successful experiments.
I love how Oats are so versatile and can be used in Savory and Sweet dishes alike with a lot of ease. Oats are a staple in my household and I use them in all the meals of the day and don’t restrict them to breakfast alone. Check out my favourite Oat Based recipes:
- Overnight Oats
- Oats – Mango Parfait
- Oats Idli
- Oats – Lentil Khichdi
- Oats – Banana Muffins
- Plum and Oats crumble
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
DIFFICULTY SCALE: Medium
- Chickpea flour (besan) – ½ cup
- Oats – ½ cup
- Onion – 1, medium
- Tomato – 1, large
- Green Chili – 1
- Ginger – 1 small piece, grated
- Coriander leaves – 1/3 cup, finely chopped
- Curry leaves – a few
- Oil – few tablespoons
- Salt – to taste
- Grind the oats to a fine powder in a blender.
- Add this powder in a bowl and add the chickpea flour.
- Finely dice the chilli, onion and tomato and add it to the bowl.
- Chop the coriander and curry leaves and add these as well.
- Grate a small piece of ginger and add it to the bowl.
- Add salt and mix water to come to a smooth runny batter. This should have the same consistency as the pancake batter.
7. Heat a non-stick pan and grease it with some oil.
8. Add a ladle full of this batter and make a crepe with it. Allow it to cook on one side for 4-5 minutes on low flame. Apply some oil on the crepe and flip it to cook on the other side for 3-4 minutes again till it turns golden brown.
9. Repeat the process till the entire batter is used.
10. Serve with any chutney or dip. I made a quick raw mango- garlic chutney.