Oats Beetroot Cheela

Ingredients

• 1 cup roasted oats
• 2 medium beetroot, boiled, peeled and roughly chopped
• 1 tablespoon oil + for drizzling
• 1 teaspoon chopped garlic
• 4-5 button mushrooms, sliced
• Salt to taste
• 2 tablespoons finely chopped green capsicum
• Crushed black peppercorns to taste
• ½ cup bean sprouts
• ¾ cup grated cottage cheese (paneer)
• ½ cup gram flour (besan)
• ½ inch ginger, chopped
• 2 green chillies, chopped
• Green chutney to serve

Method

1. To make the stuffing, heat oil in a non-stick pan, add garlic and saute for 1 minute.
2. Add mushrooms, mix and sauté for 2-3 minutes. Add salt, green capsicum and crushed black peppercorns, mix well and saute for 1 minute. Transfer the mixture into a bowl.   6
3. Add bean sprouts and cottage cheese and mix well. 
4. To make the batter, put roasted oats in a mixer jar. Add gram flour, ginger, green chillies, salt, boiled beetroot and 1 cup water and grind to a fine paste. Pour the mixture into a bowl.
5. To make each cheela, heat a non-stick shallow pan. Add a ladleful of the batter and spread it into a disc. Drizzle oil all around, cover and cook for 2-3 minutes. 
6. Place a portion of the stuffing on one side of the disc and fold the other side over the stuffing. Cook for a few seconds. 
7. Transfer onto a serving plate. Serve hot with green chutney.