Partially cooked oats and peas, half an inch of ginger, two or three cloves of garlic, one or two green chilies, half a teaspoon of ajwain, a sprinkle of hing, salt to taste, and half a teaspoon of desi ghee are the ingredients.
Let rolled oats soak overnight. First boil peas for a minute or two before preparing cheela. Make a paste with peas, ginger, garlic, green chile, ajwain, hing, and salt. Soak oats overnight, then drain. Add pea paste to finely mashed oats. Combine everything. Desi ghee on a tawa. Both sides cook cheela batter. Serve hot.
Here are the ingredients: 1 cup of oats, 1 chopped small onion, 1 chopped small tomato, 2 tablespoons of chopped carrot, 2 green chilies, 2 tablespoons of peas, 1/2 teaspoon of garam masala, 1 tablespoon of turmeric powder, salt to taste, and 2 green chilies.
To begin, toast the oats until they get crunchy. Next, toast the cumin seeds in a skillet with some ghee. Saute for one more minute after adding ginger-garlic paste. Chop the onion and heat it until it becomes translucent. Toss in the vegetables and cook for another 5 to 6 minutes. Put in the salt and turmeric powder.
Be sure to mix well. Put in the garam masala, coriander powder, and red chili powder, and stir one more. After adding the toasted oats, pour in water as needed. Keep the cover on for 5 to 6 minutes. Hot is best.
This recipe calls for 1/2 cup of oats, 4 eggs, 1/2 cup of milk, 2 chopped onions, 1 chopped tomato, 1 grated carrot, 1 chopped capsicum, 5-6 crushed garlic cloves, 2 chopped green chilies, a pinch of black pepper powder, a pinch of turmeric powder, 1 teaspoon of oregano powder, salt to taste, and 1/2 tablespoon of olive oil.
To start, get the oats into a powder by grinding them in a blender. The next step is to stir together in a big basin the oat flour, salt, turmeric, oregano, and pepper. Combine all of the ingredients, including the milk, and stir until a batter forms.
Beat in the eggs and mix everything together well. In a large skillet, heat the olive oil. Saute for three to five minutes after adding the chopped vegetables. Gradually add the oats and eggs to the batter. Sauté the omelet on both the top and bottom. Before serving, slice the omelet into half or quarters.