I am a total Desi …as declared by my tween son.
Ah you would be wondering what is a tween ? Well the word does not exist in oxford dictionary. Coined by us, A tween is a boy or a girl who’s still not teenage, a child at heart and a t mind but love to think that they are teen !!
So Breakfast is always a tussle when it comes to my picky tween. When he was small, he would love eating paranthas made by his grannies, but when it comes to me, he wants me to totally cook non desi stuff aka pizza, burgers, egg parantha rolls, quesadillas, peanut butter sandwiches, or sandwiches of any sort for any meal of the day. Drives me crazy enough !! I am always experimenting new things so that we have some common ground to agree.
Well I deal with not just generation gap but a cultural gap. Born in Delhi in a total Punjabi family, but living in melting pot of Dubai since he was 5 year old, he has experienced a wide variety of platters at such a young age.
When he first joined school here, he would gladly take paranthas in his tiffin. Then one day he came and told me not to pack parantha. What to pack for his tiffin is another great tension, thankfully due to covid school and home was merged so i don’t have to think a lot about it these days.
Almost a year back i discovered this healthy OATS CHILLA recipe, and it works well in tiffin as well because the Chilla stays soft even after hours, so can be eated cold as well. Oats are a storehouse of nutrition and they stay light on stomach as well.
I never buy Oats flour from market. We have quick oats always in house. So what I do is to grind the oats in the mixer. This gives you the oats in the powder form.
Oats Chilla Recipe
- Take 1.5 cup of oats and grind it to powder form in a grinder.
- Take 2 spoons of Sooji and dry roast it on the tawa/pan.
- Mix, oats powder, roasted Sooji.
- Add 1/4 cup of curd, salt, chilly powder, coriander powder to the above mixture and mix it properly. Add water to loosen the mixture, but take care not to make mixture too runny. The chillas are very soft so if your mixture is too fluid it won’t stand together.
- Add cut veggies like finely chopped onion, coriander, capsicum, tomatoes etc. The veggies should be finely chopped.
- Let this stand for around 15- 30 min as onions do leave a little water.
- Heat the tawa and spread brush a thin layer of oil over it.
- Pour a ladle full of the thick mix on the center of the pan. Now from the round surface of the ladle, spread the chilla starting from the center to the edges in a circular motion to make it look round
- Let it cook on one side ( around 3 min ) and then flip over carefully. Let it cook for around 1-2 minutes.
- Chilla is ready to be served with chutney /pickle/ mayonnaise/ tomato sauce.
I make Oats waffles also, but will save recipe for another day. Do let me know if you tried it.