These 20 mins super quick savory oatmeal pancakes are a great gluten-free and vegan breakfast option.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 6
  • Category: Breakfast
  • Cuisine: Indian

Ingredients

  • 1 cup oats ((rolled or instant))
  • ¼ cup besan ((gram flour) (substitute with semolina))
  • 1¼ water ((2 tbsps more or adjust as needed))
  • ½ to ¾ teaspoon cumin seeds ((jeera or carom seeds / ajwain))
  • ½ teaspoon salt ((adjust to taste))
  • ⅛ teaspoon turmeric ((optional))
  • ½ cup carrot ((grated, more if needed))
  • 2 tablespoons onion ((fine chopped, optional))
  • 1 to 2 green chilies (chopped)
  • ½ teaspoon ginger ((grated, optional))
  • 2 tablespoons coriander leaves (chopped)
  • 1 tablespoon oil (or ghee (adjust to taste))

Method

Preparation

  1. Add oats to a grinder jar and made a slightly coarse powder. If the powder is too coarse the chillas may break.
  2. To a mixing bowl, transfer the ground oats, gram flour, salt, turmeric, green chilies, cumin, ginger, carrot, onions & coriander leaves.
  3. Pour 1 cup water and mix to a lump free batter. Pour another ¼ cup water and mix to make a thick batter. It must be of pourable and spreading consistency.

How to Make Oats Chilla

  1. Heat a pan on a medium heat. If using a cast iron pan, Once the pan is hot enough drizzle few drops of oil and spread with a tissue or cloth. Let it heat up well.
  2. When the pan is hot enough, stir the batter well and pour ¼ cup of batter in the center of the pan.
  3. Spread it gently to a slightly thin pancake of about 6 inches. Drizzle half tsp to tbsp oil or ghee around the edges.
  4. Let it cook on a medium heat until the base is set and cooked well.
  5. Turn it to the other side and cook pressing down with the spatula. You will see brown to golden spots when the oats chilla is cooked.
  6. If you prefer crisp chilla, cook them on a low heat for a minute or 2. Remove to serving plate.
  7. To make the next chilla, stir the batter well and make sure the pan is hot enough but not very hot. Also the batter thickens as it rests, you can splash 1 to 2 tbsps of water if required as you make them.
  8. Serve oats chilla warm or hot with 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.