Oat chillas

A while back, my mom bought a large bag of oats. When we were at the store, she went on and on about all the dishes we were going to make with the oats, and by the time we were at the billing counter, I was looking forward to all those meals she had promised. Fast forward a couple of weeks, and that bag of oats is still untouched in the pantry. 

I figured it was about time we used them, so I decided to make a traditional Indian breakfast food, chillas, and tweak the recipe so I could put the oats to use.

Ingredients

• ⅓ cup oats (soaked in water for 15 minutes and then drained)
• 1 cup water
• ⅓ cup chickpea flour
• 5 shallots
• 1 teaspoon Himalayan pink salt 
• 1 tsp cumin
• 1 tsp carom seeds
• A pinch of asafetida  
• Half a red onion finely chopped
• 1 green chili
• 1 grated carrot
• 4-5 finely chopped curry leaves

Directions 

• Blend the oats, water, chickpea flour, shallots, Himalayan pink salt, cumin, carom seeds, and asafetida until you get a pancake batter consistency.
• After blended, add chopped onion, chili, grated carrot, and curry leaves.
• Mix until the batter comes together
• Spread sesame oil on a hot griddle and pour the batter. Gently spread it around the griddle and cook thoroughly.
• Serve with a chutney or sweetened yogurt.