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Oats Cheela with Paneer

Servings 2
Calories 400
This is a popular traditional Indian breakfast which is easy to prepare and can be served with pickle or chutney. These savoury pancakes are tasty, nutritious, filling and high in protein. If you have a busy morning and are looking at a late lunch in your schedule, this recipe is the perfect breakfast option to help you power through your busy morning schedule.

Ingredients

  • ½ Cup  Instant Oats
  • 100 g Shredded Paneer
  • ½ Cup Besan / Gram flour
  • 1 Small Chopped Onion
  • 1 Small Chopped Tomato
  • 1 tbsp Crushed Roasted Cumin seeds

  • ½ tbsp Red Chilli Powder

  • ¼ tbsp  Turmeric Powder
  • 2 tbsp Oil
  • Salt as per taste

Instructions 

  • Take ½ cup quick cooking oats in a mixer or grinder and grind to a fine powder. Take the ground oats flour in a mixing bowl. Add 1/2 cup besan. Now add everything except for oil and water.
  • Pour about 2/3 to 3/4 cup water. With a wired whisk begin to mix everything. If the batter looks thick, then add 1 to 3 tbsp more water. I overall added 3/4 cup water. Depending on the quality and texture of besan and oats, addition of water will be more or less.
  • Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
  • Heat a non-stick tawa or a flat pan on a low flame. If using iron griddle or tawa, then spread a bit of oil on the tawa. Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan.
  • Gently with the back of the ladle, begin to spread the batter. Spread lightly and gently so that the cheela does not break. On a low to medium flame cook the oats cheela till the top begins to look cooked.
  • Then drizzle few drops of oil on the cheela at the edges and all around. With a spoon spread the oil all over. Skip oil if you want to prepare oil free oats cheelas.
  • Continue to cook till the base gets light golden. Then flip. Now cook the other side of oats cheela. Fold and serve hot or warm. Repeat to make multiple cheelas. Can also be packed in tiffin box.
  • Skip Paneer to make it a vegan recipe.

Notes

Best served as: Breakfast Protein
Protein per serving: 17g 
 
 
Calories: 400kcal
Course: Breakfast