Oats Chilla: A Quick and Healthy Breakfast

wellhealthorganic.com Oats Chilla: This Besan Oats Chilla presents a swift and convenient chilla variant crafted with oats, gram flour, a blend of spices, and fresh herbs.

Oats Chilla

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Cuisine: North Indian

Course: Breakfast, Snacks

Diet: Vegetarian

Difficulty Level: Moderate

Ingredients:

• ½ cup quick-cooking oats (about 70 grams)
• ½ cup besan (gram flour) (about 50 grams)
• ¼ cup finely chopped onion (about 30 grams or 1 small onion)
• ¼ cup finely chopped tomatoes (about 50 grams or 1 small tomato)
• ¼ teaspoon cumin seeds or carom seeds (ajwain)
• ½ inch ginger, chopped
• 1 green chili, chopped
• ¼ cup chopped coriander leaves (cilantro leaves)
• ¼ teaspoon Kashmiri red chili powder
• ¼ teaspoon turmeric powder
• ¾ cup water, or as required
• Salt, to taste
• Oil, as required

Also Read: Radhaballavi 

Instructions:

Preparing Oats Chilla Batter:

1. In a mixer or grinder, grind ½ cup quick-cooking oats into a fine powder.
2. Transfer the ground oats flour to a mixing bowl. Add ½ cup besan.
3. Add all ingredients except oil and water.
4. Gradually pour about 2/3 to 3/4 cup water into the mixture.
5. Using a whisk, blend all ingredients. If the batter seems thick, add 1 to 3 tablespoons more water as needed. I used a total of 3/4 cup water.
6. Depending on the quality and texture of besan and oats, you may need more or less water.
7. Whisk until the batter achieves a smooth, flowing consistency without any lumps. Break up any lumps while mixing.

Making Oats Chilla:

1. Heat a tawa or flat pan over low heat. You can use an iron tawa or a non-stick pan.
2. If using an iron griddle or tawa, lightly spread oil on the surface. Let the pan heat to a medium temperature.
3. Take a ladleful of the batter and pour it onto the pan.
4. Gently spread the batter with the back of the ladle, ensuring a light and careful spread to prevent breakage.
5. Cook the oats chilla over low to medium heat until the top begins to appear cooked.
6. Drizzle ½ to 1 teaspoon of oil around the edges and over the chilla. Use a spoon to spread the oil evenly. Skip oil for an oil-free version.
7. Continue cooking until the base turns lightly golden, then flip.
8. Cook the other side of the oats chilla until golden spots appear.
9. Fold and serve hot or warm. It can also be packed in a tiffin box.
10. Serve oats chillas plain or with your choice of chutney or tomato sauce.

Also Read: Khoya Barfi

Notes:

• For young children, omit green chilies and red chili powder.
• The recipe can be doubled or tripled.
• For rolled oats, grind in the same manner. After preparing the batter, cover and let it rest for 30 minutes.