Steps
1. Heat oil in a pan over medium heat.
2. Add jeera and let it crackle.
3. Add chopped tomato and sauté until soft.
4. Stir in the sooji and oats, and roast for 2-3 minutes until golden.
5. Add chilli powder and salt, mixing well.
6. Pour in the water, bring to a boil, and stir continuously to avoid lumps.
7. Cook until the mixture thickens and the water is absorbed, about 5 minutes.
8. Garnish with fresh coriander if desired and serve hot.