Firstly, take a blending jar, add instant oats into the jar and powder them finely.

Take a bowl, transfer the powdered oats into the bowl.

Into it, add wheat flour, rice flour, salt to taste.

Add beaten yogurt into it.

Add some freshly chopped coriander leaves, grated carrots, very finely chopped onions and mix all the ingredients well.

Add water gradually and keep mixing the batter until a semi thick batter is obtained.

The batter should not be too thin and should have the consistency of dosa batter.

Place a non stick tawa on the stove and heat it.

Apply some oil all over the tawa with an oil brush.

Take a ladle full of batter and drop it at the centre.

Spread it carefully and thickly in a circular motion and in the form of a small round pan cake.

Smear oil at all the corners of the chilla and also on the chilla.

Cook the bottom side for few minutes on low to medium flame.

Flip the chilla and cook the other side too for few minutes until it is cooked well.

Flip it again and cook for few minutes.

Take it out on a plate.

Repeat the same procedure with the rest of the cheela batter.

Switch off the flame.

Serve hot with sauce or chutney or dip or ketchup.