Oats chilla is a quick and easy recipe made with oats, gram flour, some vegetables, spices and herbs. This savoury pancake can be served for breakfast or dinner and leaves you feeling full for a long time.
This recipe takes less than 30 minutes to cook and can be made with easily available ingredients. This chilla is soft and has the taste of oats and makes a great tiffin box recipe. For the oats flour, you can grind cooking oats or oatmeal in a mixer grinder. Rest of the recipe is the same way as besan chilla recipe which I have shared earlier. Adding vegetables such as carrots, tomatoes etc. makes these chillas tastier.
These oats chilla can be served plain or with a side chutney, even sweet tamarind chutney or tomato ketchup.
We all know the health benefits of oats and this recipe is a way of including oats in our diet…..
Ingredients
- 1 cup quick Cooking Oats
- ½ cup Gram Flour (Besan)
- ¼ cup Onion, finely chopped
- ½ inch Ginger, chopped
- ¼ tsp. Carom seeds (Ajwain)
- ¼ cup Tomatoes, finely chopped
- 1 Green Chilli, chopped
- ¼ cup Coriander leaves, chopped
- ¼ tsp. Kashmiri red chilli powder
- ¼ tsp. Turmeric powder
- ¾ cup Water or add as required
- ¼ cup Carrots, grated
- Salt, as required
- Oil, as required
Method
For making oats chilla batter
- Take 1 cup quick cooking oats in a mixer grinder and grind to a fine powder.
- Take the ground oats flour in a mixing bowl. Add 1/2 cup besan. Add everything except for oil and water.
- Pour about 2/3 to 3/4 cup water.
- With a wired whisk mix everything. If the batter looks thick, then add 1 to 3 tablespoons more water. Whisk the batter to a smooth flowing consistency without any lumps. Break lumps if any, while mixing batter.
For making oats chilla
- Heat a tawa or a flat griddle on a low flame. If using iron griddle or tawa, then spread a bit of oil on the tawa.
- Let the pan become medium hot, then take a laddle full of the batter and pour on the pan.
- Gently with the back of the laddle, begin to spread the batter. Spread lightly and gently so that the chilla does not break.
- On a low to medium flame cook the oats chilla till the top begins to look cooked.
- Then drizzle ½ to 1 teaspoon oil on the chilla at the edges and all around. With a spoon spread the oil all over. Skip oil if you want to prepare oil free oats chillas.
- Continue to cook till the sides and base of the chilla turns light golden. Flip the chilla and cook the other side.
- Fold and serve warm.
- Serve oats chilla plain or with any chutney of your choice or with tomato ketchup.
