Destination. The place we all are heading towards. It is destination that sets our journey. We decide each movement and each important step in our life basis the destination we set for ourselves. It is our life’s destination that allow us to have a purpose. Our destination gives direction to our hopes and our efforts. We are supposed to be focused, fixing our sight strictly on destination. And, our journey is supposed to end when we reach the set destination.
This holds true when our life moves in a linear direction. But we human don’t take much time to change the track of our life in a moment. Suddenly, the destination which meant everything to us does not hold good anymore. Our focus shifts to something we find more relevant to us and we set the gear of our life to achieve our next destination.
Probably this is what life is. Things which made sense yesterday, loses its significance today. As a human being we are constantly evolving. Our role changes, our priorities change with time. Whether it is career or personal, we face transitions. And people who realise they are still writing the story, adapt to the new changes in life and hence change their set destination. Thus start another cycle of focusing all efforts and hopes towards reaching the new set destination.
So, from my last blog where I set ‘Oats Upma’ the ultimate destination for oats, with restless and never satisfied will, this week I change the destination for these Oats to ‘Besan, Oats & Egg Chilla’. Not sure whether it is a destination or journey, but I am moving towards creating deep connection with oats while changing my destination posts and creating exclusive stories like any other.
Here is the step-by-step recipe for ‘Besan, Oats & Egg Chilla’
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Recipe: Besan, Oats & Egg Chilla
Preparation Time: Around 18 minutes Cooking Time: 5 minutes per chilla Equipment Used: Mixing Bowl, Chopping Board, Knife, Peeler, Grater, Scissor (to chop green chilly), Skillet Pan, Wooden Spatula
Yield: 9 Chillas
Ingredients:
- 1 cup besan or gram flour
- 1 cup oats
- 1/8 cup suji or semolina
- 2 eggs
- 1 medium sized onion chopped
- 1 tomato chopped
- 1 carrot
- 1 green chilly
- 3 cm X 2 cm ginger piece
- 1and ½ teaspoon salt
- ½ teaspoon sugar
- 1/8 teaspoon garam masala powder
- 1 and 1/8 cup water
- ½ cup refined oil
Method:
- In a container or mixing bowl add, besan, oats, suji, eggs, chopped onion and chopped tomato
- Clean, peel and grate a carrot into the bowl
- Chop green chilly and grate ginger into the bowl, followed by 1 teaspoon salt, ¼ teaspoon sugar, and garam masala powder
- Whisk and add water little by little, till you get a batter with perfect consistency for pan cake (I have added 1 cup and 1/8 cup water)
- Taste the batter and adjust salt and sugar. I have added another ½ teaspoon salt and ¼ teaspoon sugar
- Whisk again to mix the salt and sugar and keep the batter ready
- Now take out around ½ cup oil in a bowl. Keep the bowl aside
- Heat a skillet pan
- Pour and spread 1 teaspoon oil from the bowl in the skillet pan
- As light smoke appears from the oil, spread batter on the pan with the help of a ladle
- Cook the batter taking the form of chilla or pan cake on low flame. Flip the chilla as the edges from all sides turn crisp and the chilla can be flipped easily with a spatula
- Cook the other side for a minute or two. Transfer chilla from the pan to a plate
- Repeat the process for rest of the batter, while adding ½ teaspoon oil per chilla
In a container or mixing bowl add, besan, oats, suji, eggs, chopped onion and chopped tomato .
Grate a carrot into the bowl.
Chop green chilly and grate ginger into the bowl, followed by 1 teaspoon salt, ¼ teaspoon sugar, and garam masala powder.
Whisk and add water little by little.
Taste the batter and adjust salt and sugar.
Keep 1/2 cup oil in a bowl ready.
Spread 1 teaspoon oil from the bowl in a hot skillet pan.
As light smoke appears from the oil, spread batter on the pan with the help of a ladle.
Cook the batter taking the form of chilla or pan cake on low flame.
Flip the chilla and cook for another 2-3 minutes. Transfer chilla to a plate.
Tips:
- You can use any vegetable available in your pantry as per your preference
- If you are using non-stick skillet pan. Heat the pan on low flame
- While it is not mandatory, but it is recommended to cook the chillas on low flame to avoid getting burnt or over cooked chillas
- The batter might come together while you scoop the batter in the pan. In that case slowly spread the scooped batter with the help of your ladle
