Savoury Oats Pancake

This is a twist to the Vegetarian Omelet I had posted earlier in 2009. It is a favourite recipe for breakfast, or sometimes even for dinner.
I dedicate this recipe to my colleague and friend P, and her daughter K who love this recipe too.

Ingredients (Makes approx 4 pancakes):

Chickpea Flour / Besan: 6 tbsp
Quick rolled Oats (Quaker or any other brand of your choice): 6 tbsp

Suji / Semolina: 1 tbsp

2 slices bread, broken into very small pieces with hands

Malai / Cream (Can be replaced by milk): 1 tbsp (Optional)

1 medium Onion, finely chopped

1 medium Tomato, finely chopped

1 Green Chilli, finely chopped

a few sprigs of Coriander, finely chopped

Salt: To taste

Red chilli powder: 1/4 tsp

Oil (to cook): 1 tsp (or less) per pancake

Method to prepare the batter:

- Add all the ingredients, except the oil, in a bowl

- Add water to make a batter. The batter should not be too watery, nor too thick

- Cover for 5 minutes. This will allow the oats to soak up water

- Add more water if required

To Cook:

- Heat a non stick pan and grease it with a few drops of oil

- Reduce the heat to "low"

- Add a ladle (or two) of the batter. Spread it to form a pancake

- Add a few drops of oil on the sides

- Continue cooking on a low heat for the oats and besan to cook well

- When the top of the pancake is almost dried up, flip it to cook on the other side

- Add a few drops of oil of required

- You can increase the heat to medium. Press with a spatula to ensure that the cooking is even on all sides

- Remove from heat when both sides have cooked and are golden brown

- Serve hot with your favourite chutney or ketchup