To begin, finely powder the rolled oats. This forms the foundation of your wholesome, high-fiber cheela batter.
In a dish, mix the ground oats with the yogurt, water, and salt. To get a smooth, pourable batter, thoroughly stir.
Dice vegetables (carrots, tomatoes, onions, and green chilies) finely. Stir them into the batter to provide more nutrients and crunch.
Add black pepper, turmeric, coriander powder, and cumin seeds to enhance the flavor. To suit your tastes, adjust the seasoning.
Heat a tawa or nonstick pan over medium heat. Grease it lightly with ghee or oil to stop the cheela from sticking.
A ladleful of batter should be added to the heated pan and evenly spread in a circular motion. Cook until the edges are browned and golden.
After the cheese has become crispy on one side, turn it over and continue cooking. Serve hot with yogurt or chutney for a filling supper.