INGREDIENTS
1 cup oats (powdered)
¼ cup curd / yogurt
½ cup mixed vegetables (onion,
carrot, capsicum, tomato – finely
chopped)
Salt to taste
½ teaspoon cumin seeds
Water as needed
1 teaspoon oil (for cooking)
STEPS
Dry roast oats lightly and grind into a coarse flour. In a bowl, mix oats flour, curd, salt, and cumin seeds. Add water gradually to make a thick, pourable batter. Rest the batter for 10 minutes. Heat a non-stick tawa and lightly grease it. Pour a ladle of batter and spread gently. Sprinkle chopped vegetables
evenly on top and press lightly. Cook on medium flame until the base turns golden. Flip and cook the other side with minimal oil. Serve hot with chutney or curd.