Healthy and easy #beetroot #oats crepe recipe #quickrecipes #breakfastrecipes

Beetroot oats chilla/crepe Ingredients • 1 cup rolled oats • 1/4 cup chickpea flour (besan) • 1 medium-sized beetroot, peeled and cut into quarters • 2 green chillies, roughly chopped (adjust to taste) • 1 inch piece of ginger, grated • Salt to taste • Black pepper to taste • 1/2 teaspoon cumin powder • Water, as needed • Oil for cooking Instructions 1. Dry Roast the Oats: • Heat a pan over medium heat and dry roast the oats until they turn slightly golden and emit a nutty aroma. This should take about 5-7 minutes. • Transfer the roasted oats to a bowl and let them cool. 2. Prepare the Batter: • In a blender, combine the roasted oats, chickpea flour (besan), beetroot quarters, green chillies, and ginger. • Add water gradually and blend to a fine paste. The consistency should be similar to pancake batter – not too thick and not too runny. 3. Season the Batter: • Transfer the batter to a mixing bowl. • Add salt, black pepper, and cumin powder to the batter. Mix well to ensure all ingredients are evenly distributed. 4. Cook the crepe: • Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil. • Pour a ladleful of batter onto the skillet and spread it out gently to form a thin pancake. • Drizzle a little oil around the edges and cook for 2-3 minutes on each side, or until golden brown and crispy. 5. Serve: • Serve the oats beetroot crepe hot with your favorite chutney.