Oats chilla recipe with step by step photos. This is a quick, easy and healthy chilla variant made with oats, gram flour, spices and herbs. Chilla is a savory pancake that is made with gram flour or different lentils.
Here is another tasty oats chilla recipe that takes less than 30 minutes to make. So quick and easy enough for morning breakfast. This cheela is soft and has the taste of oats in it, unlike the regular Besan chilla. They taste good. You can even pack these in the tiffin box.
I make this variation of cheela at times with oats flour. For the oats flour, just grind quick cooking oats or oatmeal in a mixer-grinder and rest of the recipe is the way I make besan chilla.
Few more Oats recipes already posted in the blog are Oats upma, Oats dosa, Oats idli and Oats uttapam recipe.
If you are making them for the small kids then I suggest to skip adding green chili and red chili powder. You can also make them as an after school snack or evening snack. They can also be packed in tiffin box with a side of whole wheat bread.
These oats chillas can be served plain or with a side of chutney. You can also have with green chutney or coconut chutney or mint chutney. Even sweet tamarind chutney or a tomato ketchup also goes very well.
This recipe can be easily doubled or tripled.
How to make Oats Chilla
1. Take ½ cup quick cooking oats in a mixer or grinder or a coffee grinder or spice grinder.
2. Grind to a fine powder. A semi fine powder is also fine.
3. Take the ground oats flour in a mixing bowl.
4. Add ½ cup besan (gram flour).
5. Add ¼ teaspoon cumin seeds or carom seeds, ¼ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric powder.
6. Next add ¼ cup finely chopped onion, ¼ cup finely chopped tomatoes, ¼ cup chopped coriander leaves, ½ teaspoon finely chopped ginger, ½ to ⅔ teaspoon finely chopped green chilies.
7. Season with salt as per taste.
8. Pour about ⅔ to ¾ cup water.
9. With a wired whisk begin to mix everything. If the batter looks thick, then add 1 to 3 tbsp more water. I overall added ¾ cup water. Depending on the quality and texture of besan and oats, addition of water will be more or less.
10. Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
11. Batter consistency can be seen in the below pic. For rolled oats, grind in the same way. After making the batter, keep covered for 30 minutes.
12. Heat a tawa or a flat pan on a low heat. 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.
13. Gently with the back of the ladle, begin to spread the batter. Spread lightly and gently so that the cheela does not break.
14. On a low to medium heat cook the oats chilla till the top begins to look cooked.
15. Then drizzle ½ to 1 teaspoon oil on the oats chilla at the edges and all around. Skip oil if you want to prepare oil free chillas.
16. With a spoon spread the oil all over.
16. Continue to cook till the base gets light golden then flip using a spatula.
17. Now cook the other side.
18. Cook this side till you see golden spots on the besan oats cheela.
19. Fold and serve the oats chilla hot or warm. This way make all the chilla and regulate the heat as needed.
20. Serve oats cheela plain or with any chutney of your choice or with sweet tamarind chutney or coconut chutney or tomato sauce.
They can also be packed in a tiffin box with bread.
If you are looking for more Breakfast recipes then do check:
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Oats Chilla Recipe | Healthy Oats Cheela
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 chilli – 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
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
- For small kids, skip the green chilies and red chili powder.
- Recipe can be doubled or tripled.
- For rolled oats, grind in the same way. After making the batter, keep covered for 30 minutes.
Nutrition Info (Approximate Values)
This Oats Chilla post from the blog archives first published in June 2016 has been updated and republished on December 2022.
