Once mixed add water and make a semi thick batter. To check consistency dip a spoon in the batter and invert the spoon over the bowl of batter. The batter should coat the back of the spoon while still falling.
Heat a tawa or a flat pan on a low flame and let the pan become medium hot. Then take a ladle full of the batter and pour on the pan.
Gently with the back of the ladle, begin to spread the batter. Spread lightly and gently so that the cheela does not break.
On a low to medium flame cook the cheela till the top begins to look cooked. Then drizzle ½ to 1 tsp oil on the cheela at the edges and all around with a spoon spread the oil all over. Skip oil if you want to prepare oil free chelas.
Continue to cook till the base gets light golden, then flip. Now cook the other side. Cook this side till you see golden spots on the oats besan cheela.