Oats Chilla is a quick and easy savory pancake made with oats, gram flour and vegetables. The batter is seasoned with spices and herbs for added flavor. This healthy chilla recipe is perfect for breakfast or a light meal.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Breakfast, Snacks
  • Cuisine: North Indian

Ingredients

  • ½ cup quick cooking oats (or 70 grams quick cooking oats)
  • ½ cup besan ((gram flour) or 50 grams besan)
  • ¼ cup finely chopped onion (or 30 grams onions or 1 small onion)
  • ¼ cup finely chopped tomatoes (or 50 grams tomatoes or 1 small tomato)
  • ¼ teaspoon cumin seeds (or carom seeds (ajwain))
  • ½ inch ginger (- chopped)
  • 1 green chilli (- chopped)
  • ¼ cup chopped coriander leaves ((cilantro leaves))
  • ¼ teaspoon kashmiri chilli powder
  • ¼ teaspoon turmeric powder
  • ¾ cup water (or add as required)
  • salt as required
  • oil as required

Method

making oats chilla batter

  1. Take ½ cup quick cooking oats in a mixer or grinder and grind to a fine powder.
  2. Take the ground oats flour in a mixing bowl. Add 1/2 cup besan.
  3. Now add everything except for oil and water.
  4. Pour about 2/3 to 3/4 cup water.
  5. With a wired whisk begin to mix everything. If the batter looks thick, then add 1 to 3 tbsp more water. I overall added 3/4 cup water. Depending on the quality and texture of besan and oats, addition of water will be more or less.
  6. Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.

making oats chilla

  1. Heat a tawa or a flat pan on a low flame. You can use an iron tawa or a non stick pan.
  2. If using iron griddle or tawa, then spread a bit of oil on the tawa. Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan.
  3. Gently with the back of the ladle, begin to spread the batter. Spread lightly and gently so that the cheela does not break.
  4. On a low to medium flame cook the oats cheela till the top begins to look cooked.
  5. Then drizzle ½ to 1 tsp 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.
  6. Continue to cook till the base gets light golden. Then flip.
  7. Now cook the other side of oats cheela.
  8. Cook this side till you see golden spots on the oats besan cheela.
  9. Fold and serve hot or warm. Can also be packed in tiffin box.
  10. Serve oats cheelas plain or with any chutney of your choice or with tomato sauce.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.