Oats Chilla
Savory oatmeal crepes packed with fresh vegetables and mild spices for a quick, wholesome breakfast. Crispy on the edges and soft in the center, these chillas come together in minutes without any fermentation. Perfect with a side of mint chutney or a dollop of yogurt.
For 4 servings
- prep · ~1 min
Grind the oats into flour.
Add rolled oats to a blender jar. Grind to a fine powder, similar to flour consistency. Transfer to a mixing bowl.
- mix · ~5 min
Prepare the chilla batter.
1.Add besan, turmeric powder, red chili powder, and salt to the ground oats.2.Pour in water gradually while whisking to make a smooth, lump-free batter.3.Adjust water to get a flowing, dosa-like consistency. Rest for 5 minutes.TIPThe batter thickens as it rests. Add a splash of water later if needed. - mix · ~1 min
Add vegetables to the batter.
1.Fold in the chopped onion, tomato, green chili, and grated carrot.2.Add cumin seeds and chopped coriander leaves. Mix everything well. - fry · ~5 min
Cook the chilla on a hot tawa.
1.Heat a tawa or non-stick pan over medium heat. Lightly grease with a few drops of oil.2.Pour a ladleful of batter in the center and gently spread it outward in a circular motion.3.Drizzle a teaspoon of oil around the edges. Cook for 2-3 minutes until the bottom turns golden brown.4.Flip carefully with a spatula and cook the other side for another 2 minutes until crisp.TIPKeep the heat medium — too high will burn the outside before the inside cooks. - garnish
Serve the chillas hot.
Slide the cooked chilla onto a plate. Repeat with the remaining batter. Serve immediately with mint chutney or tomato ketchup.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind rolled oats to a fine powder for a smooth batter; coarse oats make the chilla grainy.
- 2Rest the batter for 5 minutes so the oats absorb water and the chilla holds together better.
- 3If the batter thickens after resting, add a tablespoon of water to bring it back to pouring consistency.
- 4Spread the batter thin like a dosa for crispy edges; thick chillas stay soft and chewy.
- 5Cook on medium heat — high heat burns the outside while the inside stays raw.
- 6Drizzle oil around the edges after pouring the batter to get that golden, crisp lace.
- 7Make chillas ahead and reheat on a dry tawa for 30 seconds per side to restore crispness.
Adapt it for your goals.
High-protein
Replace ¼ cup of oat flour with an extra ¼ cup of besan (chickpea flour) for a protein boost. Perfect for post-workout breakfast or anyone looking to increase plant protein intake.
low oilLow-oil
Skip the oil drizzle and cook the chilla on a well-seasoned non-stick pan. The batter already contains enough moisture to release easily, making this a lighter option for calorie-conscious cooks.
jainJain
Omit onion, garlic, and green chili; substitute with grated zucchini, chopped spinach, and a pinch of asafoetida (hing) for a Jain-friendly version that still packs flavor.
veganVegan
This recipe is already vegan since it uses no eggs or dairy. Serve with coconut chutney instead of yogurt-based dips for a fully plant-based meal.
cheesyCheesy
Sprinkle grated paneer or mozzarella on the chilla right before flipping for a gooey, indulgent twist that adds richness and a subtle milky flavor.
Why this is on our healthy list.
High in Fiber
Oats and chickpea flour provide a generous amount of soluble and insoluble fiber, promoting healthy digestion and sustained energy.
Rich in Plant Protein
The combination of oats and besan delivers a complete protein source that supports muscle repair and keeps you full longer.
Low in Saturated Fat
This dish uses a minimal amount of vegetable oil for shallow frying, keeping the saturated fat content low while still achieving a satisfying crisp.
Packed with Micronutrients
Carrots add beta-carotene (vitamin A), tomatoes contribute lycopene and vitamin C, and coriander leaves offer antioxidants and iron.
Frequently asked questions
Add a tablespoon of oat flour or besan to thicken it. Let the batter rest for a couple of minutes before adjusting further.
