Soak the lentils and cumin seeds in sufficient water overnight. Grind along with ginger, spinach, chilies and required quantity of water into a smooth paste. (the batter should be like dosa batter of pouring consistency).
Add the oats powder, all the powdered spices and extra water. Mix well. Keep aside for 15-20 minutes.
Heat a tawa / griddle and grease with some oil. Sprinkle water and once it sizzles off, wipe clean with a kitchen towel.
Now pour a ladleful of the batter and spread it in a circle with the back of the ladle. Drizzle some oil around the edges and allow it to cook on one side.
Flip it over and cook the other side too. Then pour some of the egg mix over the cheela and swirl it around so that it spreads evenly.
After it sets well, flip it over again and cook for a minute on a medium flame. Transfer to a serving plate.
Arrange the tikkis lengthwise, followed by the onion, coriander leaves, chilies and sauce.
Gently fold it and serve with more ketchup for breakfast.
