Ingredients:

• 1 cup oats, ground into a fine powder
• 1/4 cup suji (semolina)
• 1/4 cup besan (gram flour)
• 1/4 cup dahi (yogurt)
• 1 cup water
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 green bell pepper (capsicum), chopped
• 1 green chili, finely chopped
• 7-8 coriander leaves, chopped
• 1/2 tsp cumin seeds
• 1/2 tsp kitchen king masala
• 1/2 tomato, chopped
• 1/2 onion, chopped
• 1/2 carrot, chopped
• Ginger and beetroot for garnish
• 1 tsp salt
• 1/4 tsp turmeric powder
• 1/2 tsp red chili paprika
• 1/4 tsp crushed black pepper
• 1 tsp Eno (fruit salt)
• Oil spray

Instructions:

Prepare the Batter: Grind oats into a fine powder. Mix oats powder, besan, suji, dahi, and water to make a thick batter. Add all chopped vegetables, salt, cumin seeds, turmeric powder, red chili powder, and kitchen king masala. Let it sit for 5 minutes.

Cooking the Omelette: Heat a pan and spray with oil.

Stir crushed black pepper and Eno into the batter.

Pour the batter onto the pan, spreading it evenly.

Garnish with coriander leaves, beetroot, and ginger.

Cover and cook for 2-3 minutes until golden brown on both sides.

Serve: Serve hot with chutney. Enjoy!

Serving Size: This recipe makes approximately 2-3 servings.