Oats Chilla Recipe

Oats chilla are delicious and quick pancakes made of oats spice, gram flour, herb and vegetables. Chilla is a healthy and tasty, and savory breakfast as dosa or an omelet. While Americans enjoy their blueberry pancakes and banana pancakes, Indians enjoy their spicy chilla or cheela. Crispy and fluffy, The Indian variant of pancakes is enjoyed by adults and children alike.

Oats Chilla

However, eating the same plain chilla or besan chilla (or that with filling) isn’t a great idea over time. If you’re in search of an alternative that’s equally healthy and delicious, you should bookmark this recipe. Oat flour gives a nutty taste to the batter, and the grated vegetables provide nutritional value.

Simple and fast to make since there’s no wait to prepare the batter. There is no fermentation or deepening of flavor is required. Along with protein, fiber, along with additional nutrients, oats chilla is a delicious morning snack or an evening meal. You can transform it into a healthy meal by adding an additional side dish.

About Oats Chilla

Chillas are basic sweet pancakes made of lentils and other cereals. The fluffy, crisp oats chilla includes chopped or grated vegetables that are coated in Oat flour and Besan batter, as well as spice and herbs.

Chilla is a very popular breakfast dish that can be found in several regions of India. Traditional chilla is made with fewer ingredients, including besan (gram flour) as well as onions, spices and.

In many cases, grated vegetables are included to improve the flavor as well as to provide an energizing snack. Although most chilla variants are typically savory, there are some sweet, sweet variations infused with date paste, jaggery, or even dates.

My Recipe

Oats Chilla

This recipe can help you create oats chilla in less than 20-25 minutes from when you prepare the batter until you cook the pancake over the stovetop. Oats chilla can be made vegan and gluten-free.

The Indian pancakes can be a fantastic and simple way of sneaking in some greens, such as dill and spinach. Additionally, you can increase your protein intake and nutrients by incorporating paneer grated or even tofu as filling.

I like adding vegetables to my chilla. They add that tart flavor to go with the sweet flavor of oatmeal, and onions add a delicious crunch. Fillings made of vegetables make this dish filling delicious, nutritious, and tasty for your kids.

Oats Chilla is an ideal solid meal for children who have reached one or are older. It is possible to add finely chopped, sauteed spinach. Your child isn’t likely to notice any difference in taste.

In terms of spices, do not use chili green if you’re cooking this recipe for children. Make use of different spices depending on your personal taste and tolerance to high heat.

Oats Chilla is best if they are eaten directly from the pan you cooked them in. The warm ones are tasty, also. For serving at a later time, you can store the roti in a box or in an insulated box. They will stay cool and moist.

It’s that with chilla refrigerated. They become less crisp and into a chewy and dense consistency. Create smaller quantities of chilla to eat immediately. You can also keep the chili batter in the fridge to use when necessary.

How to make Oats Chilla?


  1. Incorporate 1 cup of oats into a grinder container.
  2. Blend until a fine powder. If the powder is too fine, the oats chilla may break.
  3. Mix it in a bowl with
  • 1/4 cup besan
  • 1/2 to 3/4 Cumin seeds (jeera) or carom seeds (ajwain)
  • 1 teaspoon salt
  • 1/4 teaspoon of turmeric. There is no need to use turmeric. I just used it to give color.
  1. Add
  • 1/2 cup of grated carrots (optional)
  • 2 to 3 teaspoons chopped fine onions (optional)
  • 1 – 2 finely chopped green chilies
  • 1/2 teaspoon of ginger (grated and optional)
  • 2 tablespoons of coriander leaves, minced

If the onion is chopped too large, it’ll not properly cook.

  1. 1. Pour 1 cup of water.
  2. Mix the ingredients to create an oatmeal batter. Add water if needed. I added another 1/4 cup. It could depend on the type of oatmeal you use. If you’re using oatmeal that’s rolled, it will require about 1 1/4 cups of water. The batter should have a consistency of spreading comparable to the dosa batter. Add salt according to the needs.

Make Oats Chilla

  1. Heat your pan well. Once it’s hot enough, you can drizzle a few drops of oil, then smear it on a piece of cloth or tissue. If you are using a non-stick skillet, it is not necessary to grease the pan.
  2. Adjust the heat until it is at a medium flame. Mix the batter thoroughly. Pour 1 ladle of batter. It should be around 1/4 cup.
  3. Spread it out with soft hands. Be careful not to spread it out over. When the batter gets too dense, it will be difficult to spread it because it’ll stick to the ladle when you apply it. If this happens, add a little additional water. If the batter becomes too thin and thick, then the oats chilla is likely to become too stiff and spongy. If this happens, you might be required to add 1 tbsp of besan.
  4. Include half to one teaspoon of oil or Ghee on the edges. Cook until the center is set and well-set. Then flip it.
  5. Cook the other side, too, by pressing it down lightly with the spatula.
  6. Cook properly on both sides. For a crisp, lightly cooked serve, heat on a medium flame for about a minute. Repeat creating the remaining. By using this batter, you’ll have the ability to make six chillas. Mix the batter thoroughly before making the following oats chilla. If needed, sprinkle a little water. There may be a need for 1 or 2 tablespoons of water more as the batter gets thicker as it rests.

Serve your oatmeal chilled and warm. They are deliciously filled with coconut Chutney as well as onion the chutney.

Pro Tips

The trick to making a great chilla is making sure you don’t spread the batter thinly on the griddle or in the frying pan. Make use of Oats flour that you make yourself. You can grind rolled or regular Oats into a fine (not too thin) powder. Toast the chilla using Ghee instead of oil. The kids love the scent and flavor of Ghee.

Note that the rolled oatmeal flour is here. There is a need for additional liquid ( one cup) for the batter.

It is possible to substitute the besan (gram flour) to the recipe along with semolina to add a bit of crunch. Change the cumin seeds (jeera) in place of carom seeds (ajwain) while making chilla for children or elderly individuals in your family. Ajwain serves as a digestive aid.

Are you looking for a chilla of yours as soft as an omelet or pancake?

The trick lies in the leavingning. You can add 1/4 teaspoon baking powder and 1/8 teaspoon baking soda to the batter.

The time is now to prepare some nutritious and delicious oats chilla!

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