It is a healthier option compared to eating oats overnight or just having oats with milk and fruits. This recipe is like a twist on the traditional besan ka chilla recipe. These oats chillas are packed with nutrients from the veggies and oats, and they will keep you feeling full. Eating oats for breakfast gives you the energy you need to tackle busy mornings.
It is a great recipe that can be included in your Weight Loss Diet Plan.
Oats Chilla Ingredients
- 40 grams of rolled oats, roughly ground
- 20 grams of besan (gram flour)
- Salt (add how much you like)
- ¼ teaspoon of turmeric powder
- ½ teaspoon of red chili powder
- 1 small green chili, finely chopped
- 1 teaspoon of ginger garlic pastes
- 1 tablespoon of finely chopped coriander leaves
- 25 grams of finely chopped red onion
- 25 grams of grated carrots
- 25 grams of chopped tomato
- 25 grams of finely chopped Beet root
- ½ cup of water
- Around 6 grams of sesame seed oil
How to make Oats Chilla
- Mix together the roughly ground oats and besan in a bowl.
- Add salt, red chili powder and turmeric powder. Stir everything well.
- Put in ginger garlic paste, chopped green chili, coriander leaves, and the veggies (onion, tomato, carrot, bell pepper). Mix them all up.
- Slowly add a bit of water while mixing until you get a smooth batter without any lumps. The batter should be like dosa batter, easy to spread.
- Heat up a pan or skillet on medium heat. Put a little oil in the pan and spread it around. Pour two spoonful’s of batter in the middle and spread it out into a medium-thick, round chilla.
- Cook it on medium-low heat until the bottom gets a few golden brown spots and looks slightly crispy on top. Then, add some oil on top.
- Flip it over and cook the other side until it’s golden brown. Lightly press it with a spatula a few times to cook faster and make it a bit crispy.
- Once it’s cooked on both sides, take it out of the pan and serve. Repeat this for the rest of the batter.
Notes:
- Use roughly ground oats for the best texture. If they are ground too finely, the batter will be sticky and the chilla will be dense.
- Chop the veggies finely or grate them so they cook faster along with the chilla.
Nutrition Facts (per serving)
| Calories | Fats | Carbs | Proten | Fiber |
| 166.65 | 7.56 | 15.65 | 5.66 | 6.69 |
FREQUENTLY ASKED QUESTIONS
Is oats chilla good for weight loss?
Yes, it is good for weight loss because it is full of fiber and vegetables, making it a better choice than regular breakfast or dinner options.
Oats Chilla
This oats chilla with veggies and spices is the best way to enjoy savory pancakes for breakfast. Serve it with chutney for dipping, and you have got a healthy breakfast in just 20 minutes!It is a healthier option compared to eating oats overnight or just having oats with milk and fruits. This recipe is like a twist on the traditional besan ka chilla recipe. These oats chillas are packed with nutrients from the veggies and oats, and they will keep you feeling full. Eating oats for breakfast gives you the energy you need to tackle busy mornings.It is a great recipe that can be included in your Weight Loss Diet Plan.
Ingredients
- 40 grams rolled oats roughly ground
- 20 grams besan gram flour
- Salt add how much you like
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 small green chili finely chopped
- 1 teaspoon ginger garlic pastes
- 1 tablespoon finely chopped coriander leaves
- 25 grams finely chopped red onion
- 25 grams grated carrots
- 25 grams chopped tomato
- 25 grams finely chopped Beet root
- ½ cup water
- 6 grams sesame seed oil
Instructions
- Mix together the roughly ground oats and besan in a bowl.
- Add salt, red chili powder and turmeric powder. Stir everything well.
- Put in ginger garlic paste, chopped green chili, coriander leaves, and the veggies (onion, tomato, carrot, bell pepper). Mix them all up.
- Slowly add a bit of water while mixing until you get a smooth batter without any lumps. The batter should be like dosa batter, easy to spread.
- Heat up a pan or skillet on medium heat. Put a little oil in the pan and spread it around. Pour two spoonful’s of batter in the middle and spread it out into a medium-thick, round chilla.
- Cook it on medium-low heat until the bottom gets a few golden brown spots and looks slightly crispy on top. Then, add some oil on top.
- Flip it over and cook the other side until it’s golden brown. Lightly press it with a spatula a few times to cook faster and make it a bit crispy.
- Once it’s cooked on both sides, take it out of the pan and serve. Repeat this for the rest of the batter.
Notes
- Use roughly ground oats for the best texture. If they are ground too finely, the batter will be sticky and the chilla will be dense.
- Chop the veggies finely or grate them so they cook faster along with the chilla.
