Dry roast the oats and poha for 2 minutes or till you get a nice aroma coming through. Set aside to cool down.
Blend into a fine powder and keep aside.
Heat 1 tbsp. oil and temper with the cumin seeds. Saute for a few seconds. Now add the asafoetida, ginger, green chilies (opt) and turmeric powder. Stir fry for a minute on a medium flame.
Add this tempering to the blended powder along with rest of the ingredients.
Make a smooth batter of pouring consistency by adding required quantity of buttermilk. Keep aside for 15-20 minutes.
Heat a non-stick pan and brush with some oil. Pour 1-2 ladle ful of the batter and gently swirl around to make a round cheela.
Drizzle some more oil around the edges and fry on a medium flame till it is cooked on one side.
Gently flip it over to the other side & cook till done.
Serve them hot with chutney, yoghurt, pickle or any side dish.
