Take a mixing bowl and add oats, suji, rice flour and all ingredients except for beetroot and oil.
Pour curd and water as required and whisk to mix everything to make a free flowing batter.
(quantity of water varies depending on the quality and texture of suji, besan and oats)
Heat a tawa on a medium flame and spread a bit of olive oil on the tawa.
Pour a ladle full of the batter on the tawa
and gently with the back of the ladle, begin to spread the batter lightly in circular motion.
When the oats cheela is cooked from one side drizzle 1/2 teaspoon oil on the chilla at the edges and all around.
Now flip over and spread grated beetroot and cook until the other side also gets light golden in colour.
Take it out on a plate and serve hot or warm or pack in kids tiffin with any chutney of your choice or with tomato sauce.
