Oats Chilla Recipe is a nutritious and tasty breakfast or Indian pancake recipe made with quick rolled oats and spices. It provides a healthy alternative to overnight oats or simply consuming oats with milk and fruits. This recipe is an extension of the traditional besan ka cheela recipe.
Cheela recipes have always been a part of Indian tradition, typically prepared with besan or chickpea flour. However, there are now many variants of cheela recipes using alternative ingredients. One such popular variant, especially in Indian cosmopolitan cities, is the oats chilla recipe. It has gained popularity due to the health benefits of oats while offering a taste similar to conventional cheelas. Personally, I prefer this pancake recipe over cold or sweet breakfast options like overnight oats or oats with milk.
The recipe for oats chilla is extremely simple, but here are some tips and variations. Firstly, I highly recommend dry roasting the oats before grinding them into a fine powder. Quick rolled oats can be roasted within minutes until they turn golden brown. Secondly, while I have used only onion and tomato as vegetables, you can also add finely chopped capsicum, carrots, and broccoli. Lastly, cook these pancakes in a non-stick pan until they turn golden brown. While roasting, spread some oil across the chilla to ensure even cooking. Flip them carefully without breaking them.
Ingredients: Oats Chilla Recipe
- 1 cup rolled oats
- 2 tablespoon rava / suji, fine/ semolina
- ¼ cup curd / yogurt
- 1 cup water
- ¼ tsp turmeric
- ½ tsp ginger paste
- 2 chillies, finely chopped
- ½ tsp crushed cumin / jeera
- 2 tbsp onion, finely chopped
- 2 tbsp tomato, finely chopped
- ½ tsp salt
- Olive oil, for roasting
Instructions: Oats Chilla Recipe
- Firstly, dry roast 1 cup of rolled oats until they turn crisp. Use unflavored oats as we are adding spices.
- Allow the roasted oats to cool completely, then blend them into a fine powder without adding any water.
- Transfer the powdered oats into a large mixing bowl.
- Add 2 tbsp of rava for binding.
- Now add ¼ cup curd and 1 cup water, and whisk to make a smooth, lump-free batter.
- Additionally, add ¼ tsp turmeric, ½ tsp ginger paste, 2 chopped chillies, and ½ tsp crushed cumin.
- Also, add 2 tbsp each of finely chopped onion and tomato, and ½ tsp salt.
- Mix well to form a thick, flowing consistency batter for chillas.
- Heat a non-stick pan and pour a ladleful of batter onto it. Spread the batter gently.
- Drizzle ½ tablespoon of olive oil over the chilla.
- Cover and cook on a medium flame for a minute.
- Flip the chilla and cook both sides, pressing gently.
- Finally, the oats chilla is ready to serve with green chutney.
FAQ about Oats Chilla Recipe
Can I use instant oats instead of rolled oats for this recipe?
Certainly, you can substitute instant oats for rolled oats. Just remember that there might be slight differences in texture and flavor.
Is it necessary to dry roast the oats before grinding?
Dry roasting the oats enhances their flavor and removes any excess moisture, resulting in a better texture for the chilla. It is recommended but not mandatory.
Can I add other vegetables to the chilla batter?
Absolutely! You can customize the chilla batter by adding a variety of vegetables such as finely chopped capsicum, carrots, spinach, or broccoli. This adds more flavor and nutrition to the dish.
How do I know when the chilla is cooked and ready to flip?
When cooking the chilla, wait for bubbles to form on the surface and the edges to slightly lift. This indicates that the bottom side is cooked and ready to be flipped.
Can I make a large batch of chilla batter and store it for later use?
Yes, you can prepare a larger quantity of chilla batter and store it in the refrigerator for up to 1-2 days. Just remember to cover the batter tightly to prevent it from drying out.
