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Oats chilla
- Natasha Kanade
- January 23, 2022
- Easy
- Servings - 2
- Calories - 537
Nutrients
- Protein - 21g
- Fats - 17g
- Carbs - 72g
- Fiber - 14g
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 chili – chopped
- ¼ cup chopped coriander leaves (cilantro leaves)
- ¼ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ¾ cup water or add as required
- salt as required
- oil as required
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Making Oats Chilla Batter.
- Take ½ cup quick-cooking oats in a mixer or grinder and grind to a fine powder.
- Take the ground oats flour in a mixing bowl. Add 1/2 cup besan.
- Now add everything except for oil and water.
- Pour about 2/3 to 3/4 cup water.
- 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, the addition of water will be more or less.
- Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
Making Oats Chilla
- Heat a tawa or a flat pan on a low flame. You can use an iron tawa or a non stick pan.
- 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.
- Gently with the back of the ladle, begin to spread the batter. Spread lightly and gently so that the cheela does not break.
- On a low to medium flame cook the oats cheela till the top begins to look cooked.
- 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.
- Continue to cook till the base gets light golden. Then flip.
- Now cook the other side of oats cheela.