Simple, practical, and full of everyday flavour, oats chilla recipe | oats cheela | how to make oats chilla recipe is a vegetarian north indian breakfast made with rolled oats, rava / semolina / suji, and curd / yogurt in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 6 Servings
- Category: Breakfast
- Cuisine: north indian
Ingredients
- 1 cup rolled oats
- 2 tbsp rava / semolina / suji (fine)
- ¼ cup curd / yogurt
- 1 cup water
- ¼ tsp turmeric
- ½ tsp ginger paste
- 2 chilli (finely chopped)
- ½ tsp cumin / jeera (crushed)
- 2 tbsp onion (finely chopped)
- 2 tbsp tomato (finely chopped)
- ½ tsp salt
- olive oil (for roasting)
Method
- firstly dry roast 1 cup rolled oats. take unflavoured oats as we are adding spices.
- roast until the oats turn crisp.
- cool the oats completely and blend to a fine powder without adding any water.
- transfer the powdered oats into a large mixing bowl.
- also, add 2 tbsp rava for binding.
- now add ¼ cup curd and 1 cup water.
- whisk and mix make smooth lump free batter.
- additionally, add ¼ tsp turmeric, ½ tsp ginger paste, 2 chilli, ½ tsp crushed cumin.
- also add 2 tbsp onion, 2 tbsp tomato and ½ tsp salt.
- mix well forming thick flowing consistency chilla batter.
- further, pour a ladleful of batter onto a hot tawa and spread gently.
- pour ½ tsp of olive oil over chilla.
- cover and allow cooking on a medium flame for a minute.
- now flip the chilla and cook both sides pressing gently.
- finally, oats chilla is ready to serve with green chutney.
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.
