Oats Poha Cheela | How to make Oats Poha Cheela

By Bethica Das  |  19th Mar 2018  |  
5 from 1 review Rate It!
  • Photo of Oats Poha Cheela by Bethica Das at BetterButter
Oats Poha Cheelaby Bethica Das
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About Oats Poha Cheela Recipe

The combination of oats and poha is just perfect for some guilt-free crepes / pancakes that can be relished with any side dish, chutney, raita or pickles for an evening snack or after-school snack. I gave a slight twist to the usual cheelas by adding some tadka (tempering) to the batter to give a different flavour.

Oats Poha Cheela

Ingredients to make Oats Poha Cheela

  • 1/2 cup oats
  • 1/2 cup poha
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • 1 tsp. kasuri methi (dry fenugreek leaves) crushed
  • buttermilk / water as required
  • oil to shallow fry

How to make Oats Poha Cheela

  1. Dry roast the oats and poha for 2 minutes or till you get a nice aroma coming through. Set aside to cool down. Blend into a fine powder and keep aside.
  2. Heat 1 tbsp. oil and temper with the cumin seeds. Saute for a few seconds. Now add the asafoetida, ginger, green chilies and turmeric powder. Stir fry for a minute on a medium flame.
  3. Add this tempering to the blended powder along with rest of the ingredients.
  4. Make a smooth batter of pouring consistency by adding required quantity of buttermilk. Keep aside for 15-20 minutes.
  5. Heat a non-stick pan and brush with some oil. Pour 1-2 ladle ful of the batter and gently swirl around to make a round cheela.
  6. Drizzle some more oil around the edges and fry on a medium flame till it is cooked on one side. Gently flip it over to the other side & cook till done.
  7. Serve them hot with chutney, yoghurt, pickle or any side dish.

Reviews for Oats Poha Cheela (1)

pragati sisodiaa year ago

:yum: yummy