Oats chickpea pancake, No oil

These nutrient dense pancakes made from oats and chickpea flour is called oats besan chilla. Any vegetable can be added to the batter that is used for preparing the pancake. I added zucchini and bell pepper. The chilla turned out soft and tasty. 

 

The constituents are...

 

 

Rolled oats - 1/2 cup

Shallots - 7

Ginger - 1/2 inch

Turmeric powder - a pinch

Chili powder - 1/4 tsp

Nutritional yeast - 1/4 tsp

Salt - 1/4 tsp

Pepper - 1/4 tsp

Chickpea flour - 1/2 cup

Water - 1/2 cup

Cumin seeds - 1/4 tsp

Carom seeds - a smidgeon

Green chili - 1

Zucchini, grated - 1/2 cup

Green capsicum - 1/2 

The modus operandi...

 

 

Soak oats in water for an hour. This will soften them. After an hour, strain and wash the oats in clean water a couple of times. Cast the oats into a blender jar. Add in 4 roughly chopped shallots and ginger, turmeric powder, chili powder, salt, pepper, yeast, chickpea flour and water. 

 

 

 

 

 

Blend well into a nice liquid batter. Pour into a glass bowl.

 

 

 

 

Add cumin seeds into it. Crush carom seeds gently with your hands and add them too, into the batter. 

 

 

 

 

Throw in finely minced chili and 3 shallots. 

 

 

 

 

 

Peel zucchini. Deseed zucchini and capsicum. Grate zucchini and slice capsicum into small pieces. Fling in zucchini and capsicum into the batter. 

 

 

 

 

 

Combine well.

 

 

 

 

 

Heat a nonstick flat bottomed pan on slow flame. Using a small deep bottomed spatula, spoon 2 heapfuls into the middle of the pan. With the back of a teaspoon, press gently to spread the batter thinly on the pan. 

 

 

 

 

Cover with a lid and cook for a few minutes. Remove lid and flip the pancake. Cook for a minute more. Plate it and serve with pickle or coconut chutney or tomato sauce.