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Oats Beetroot Cheela

Mushrooms and bean sprouts in the stuffing are the surprise element in this colourful and healthy fusion cheela. All in all weight watchers’ delight.

New Update
Main ingredients Oats, Beetroot, Garlic, Button mushrooms, Green capsicum, Crushed black peppercorns, Bean sprouts, Cottage cheese, Gram flour, Ginger, Green chillies
Cuisine Fusion
Course Snack
Prep time 20-25 minutes
Cook time 25-30 minutes
Serve 4
Taste Mild
Level of cooking Easy
Others Vegetarian

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.
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