Besan-Oat Chilla
A wholesome and savory Indian pancake made with protein-rich chickpea flour and fibrous oats. Finely chopped vegetables and mild spices make this a perfect, quick, and nutritious breakfast or snack.
For 4 servings
Prepare the dry ingredients.
In a blender, grind the rolled oats into a fine powder. In a mixing bowl, combine the besan, powdered oats, turmeric powder, cumin powder, and salt.
Make the chilla batter.
- Add the finely chopped onion, tomato, green chili, grated ginger, and coriander leaves to the dry flour mix.
- Gradually pour in about 1 cup of water while whisking continuously to form a smooth, lump-free batter.
- The batter should have a pouring consistency, similar to a pancake batter. Adjust water if it's too thick or too thin.
TIPPouring water slowly while mixing prevents lumps from forming.Rest the batter.
Cover the bowl and let the batter rest for 10 minutes. This allows the flours to hydrate and flavors to meld.
Cook the chillas.
- Heat a non-stick tawa or skillet over medium heat.
- Grease the pan lightly with about 1/2 teaspoon of oil.
- Once hot, pour a ladleful of batter (about 1/4 of the total) onto the center and gently spread it into a thin circle, about 5-6 inches in diameter.
- Cook for 2-3 minutes on medium flame, or until the top looks cooked and the edges start to lift.
TIPDon't spread the chilla too thin, or it might break when flipping.Flip and finish cooking.
- Drizzle a few drops of oil around the edges and on top.
- Flip the chilla carefully and cook the other side for another 1-2 minutes until golden brown spots appear.
- Press gently with a spatula to ensure even cooking.
Serve the chillas.
Slide the cooked chilla onto a plate. Repeat the process with the remaining batter to make 3 more chillas. Serve hot with green chutney or yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is of the right consistency. If it's too thick, the chilla will be dense; if too thin, it will be hard to spread and flip.
- 2Using a non-stick pan is highly recommended to cook chillas with minimal oil.
- 3Keep the flame on medium. High heat can burn the chilla from the outside while leaving it uncooked inside.
- 4For extra flavor and nutrition, you can add other finely chopped vegetables like bell peppers, grated carrots, or spinach.
- 5Chillas are best served immediately as they can lose their crispness over time.
Frequently asked questions
Yes, it is very healthy. It's a great source of plant-based protein from besan and dietary fiber from oats, which helps in digestion and keeps you full. It's low in fat and packed with nutrients from the vegetables.
