Air fryer recipe · Breakfast
Oats Cheela
Ground oats and curd batter set into a light savory cheela.
- 16 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 245kcal
- 9.1 gprotein
- 37.8 gcarbs
- 7.7 gfat
- 5.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- oats1 cup, ground
- curd1/2 cup
- carrot1/4 cup, grated
- coriander leaves2 tbsp, chopped
- saltto taste
- oil1 tsp
Method
Grind the oats
Grind the oats to a coarse powder, then whisk with curd and a splash of water into a thick, lump-free batter and rest for 10 minutes. Resting lets the oats soak up liquid, so the cheela binds and does not crumble.
Add vegetables
Stir in the grated carrot, chopped coriander and salt to a thick, spreadable batter. Squeeze the grated carrot lightly first so extra water does not thin the batter and leave the centre soggy.
Spread on tray
Line the tray with parchment and spread the batter into thin rounds about 1 cm thick. Keep them thin and even, as a thick cheela stays wet in the middle while the edges dry out too fast.
Air fry until set
Cook at 180°C for 13 min, then flip and cook a further 3 min. A quick flip browns the second side evenly. It is ready when the cheela feels firm and springs back with no wet centre.
