Oats Chilla Recipe | Healthy Oats Cheela
User Reviews
4.8
Oats Chilla Recipe | Healthy Oats Cheela
Description
The Oats Chilla Recipe starts by grinding quick cooking oats into a fine flour, which is then mixed with besan, onions, tomatoes, cumin seeds, ginger, green chili, and coriander leaves. Kashmiri red chili powder and turmeric add color and gentle spice. Water is added to create a smooth batter with the right pouring consistency. Salt is adjusted to taste.
Cooking on a medium-hot flat pan (tawa) with a light coating of oil, the batter is spread into pancakes. Cooking on moderate heat ensures the chilla cooks evenly with a slightly crisp surface and moist interior. The cumin and ginger provide a warm aroma, while the fresh veggies add texture and brightness.
The oats cheela can be customized by leaving out chilies for children or increasing the batter quantity for more servings. It's enjoyed hot as a nutritious, filling meal that combines protein from besan with the fiber of oats and vegetables.
Letting the batter rest covered for 30 minutes before cooking helps improve texture.
Ingredients
- ½ cup oats or 70 grams quick cooking oats, quick cooking
- ½ cup besan (gram flour) or 50 grams besan
- ¼ cup onion or 30 grams onions or 1 small onion, finely chopped
- ¼ cup tomato or 50 grams tomatoes or 1 small tomato, finely chopped
- ¼ teaspoon cumin seeds or carom seeds (ajwain)
- ½ inch ginger - chopped
- 1 green chilli - chopped
- ¼ cup Coriander leaves cilantro leaves, chopped
- ¼ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ¾ cup water or add as required
- salt as required
- oil as required
Instructions
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, 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.
- Cook this side till you see golden spots on the oats besan cheela.
- Fold and serve hot or warm. Can also be packed in tiffin box.
- Serve oats cheelas plain or with any chutney of your choice or with tomato sauce.
Notes
- Omit green chilies and red chili powder for a milder taste suitable for children.
- You can double or triple the recipe to serve more people.
- Use rolled oats ground finely if quick cooking oats are unavailable.
- Allow the batter to rest covered for 30 minutes to improve consistency and cooking results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 1265mg | 53% |
| Potassium | 339mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 19mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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