indianEasyveganvegetariangluten freedairy free

Oats Chilla

Name: Oats Chilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup oats (rolled oats or instant oats, ground into flour); 0.25 cup besan (chickpea flour); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 pcs green chili (finely chopped); 1 pcs carrot (small, grated); 2 tbsp coriander leaves (finely chopped); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 1 cup water (adjust for pouring consistency); 4 tsp oil (for shallow frying chillas)

RATING

4.4/5(55)

TASTE SCORE

8/10

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.

PREP

10m

COOK

15m

SERVES

1 PIECE

364 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grind rolled oats to a fine powder for a smooth batter; coarse oats make the chilla grainy.
2
Rest the batter for 5 minutes so the oats absorb water and the chilla holds together better.
3
If the batter thickens after resting, add a tablespoon of water to bring it back to pouring consistency.
4
Spread the batter thin like a dosa for crispy edges; thick chillas stay soft and chewy.
5
Cook on medium heat — high heat burns the outside while the inside stays raw.
6
Drizzle oil around the edges after pouring the batter to get that golden, crisp lace.
7
Make chillas ahead and reheat on a dry tawa for 30 seconds per side to restore crispness.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

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 oil

Low-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.

jain

Jain

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.

vegan