Stuffed Oats Cheela Roll

Name: Stuffed Oats Cheela Roll
Cuisine: Indian
Ingredients: 1 tbsp each of chana dal, split urad dal, split moong dal, masoor dal and tuvar dal; 1/2 cup oats powder; 1 cup spinach, chopped; 1 tsp cumin seeds; 1" ginger; 2 green chilies; to taste salt; 1/2 tsp turmeric powder; 1 tsp cumin powder; 1 tbsp coriander powder; 3 eggs, beaten with a pinch of salt; few leftover aloo (potato) tikkis; sliced onion to serve; coriander leaves to serve; chopped green chilies to serve (opt); tomato sauce to serve; oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#zaike - If you are in a dilemma as to what to prepare for breakfast that is both healthy, nutritious and at the same time wholesome, then do try this very easy cheela made with oats and some mixed lentils. I also ground some spinach into it. The stuffing is that of some leftover aloo tikki (potato patties).

You can add any filling of your choice. Skip the potato and instead add some stir fried mixed veggies or sauteed sprouts for a diabetic friendly meal. Enjoy as a snack too or pack for your kiddies lunch.

Bethica Das @kitchen_flavours

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Ingredients

1 tbspeach of chana dal, split urad dal, split moong dal, masoor dal and tuvar dal
1/2 cupoats powder
1 cupspinach, chopped
1 tspcumin seeds
1" ginger
2green chilies
to tastesalt
1/2 tspturmeric powder
1 tspcumin powder
1 tbspcoriander powder
3eggs, beaten with a pinch of salt
few leftover aloo (potato) tikkis
sliced onion to serve
coriander leaves to serve
chopped green chilies to serve (opt)
tomato sauce to serve
oil to shallow fry

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Steps

1

Soak the lentils and cumin seeds in sufficient water overnight. Grind along with ginger, spinach, chilies and required quantity of water into a smooth paste. (the batter should be like dosa batter of pouring consistency).
2

Add the oats powder, all the powdered spices and extra water. Mix well. Keep aside for 15-20 minutes.
3

Heat a tawa / griddle and grease with some oil. Sprinkle water and once it sizzles off, wipe clean with a kitchen towel.
4

Now pour a ladleful of the batter and spread it in a circle with the back of the ladle. Drizzle some oil around the edges and allow it to cook on one side.
5

Flip it over and cook the other side too. Then pour some of the egg mix over the cheela and swirl it around so that it spreads evenly.
6

After it sets well, flip it over again and cook for a minute on a medium flame. Transfer to a serving plate.
7

Arrange the tikkis lengthwise, followed by the onion, coriander leaves, chilies and sauce. Gently fold it and serve with more ketchup for breakfast or as a snack. They can also be a great lunch box meal too.