Oats Chilla recipe (weight loss recipe)

Oats chilla recipe is a Quick and easy chilla recipe made with oats, gram flour, spices-herbs. Chilla is a savory pancake that is made with gram flour or different lentils.

These hearty Oats Chilla (savory pancakes) are the perfect way to start your day. Made with oats, these are nutritious, rich in fiber, and packed with veggies. also, add a side of chutney for dipping and you’ve got a healthy breakfast in 20 minutes!

You can totally have as many veggies as you like here. These oats chillas are full of nutrients (from veggies to oats) and filling to your tummy. Oats provide enough strength and energy to carry yourself through busy mornings when eaten for breakfast.

This Oats chilla can help you lose weight because it will help you feel full longer than other foods. The fiber content of oatmeal can also aid the digestive system.

Ingredients for oats chilla

• 1 cup rolled oats
• 2 tbsp Rava (fine suji)
• 1/4 teaspoon ajwain
• ¼ cup curd/yogurt
• 1 cup water
• 2 tbsp onion (finely chopped)
• 2 tbsp tomato (finely chopped)
• ½ tsp ginger paste
• ¼ teaspoon cumin seeds
• 1 green chili – chopped
• ½ tsp salt
• ¼ teaspoon turmeric powder
• oil as required
• ¼ cup chopped coriander leaves

Instructions

1. first dry roast rolled oats, 1 cup. As we are adding spices, take plain roast until the oats turn crisp.
2. Take quick cooking oats in a mixer or grinder and grind to a fine powder.
3. Pulse a few times to grind the oats into flour. Your oat flour is now ready.
4. Transfer the prepared oat flour to a large bowl
5. Add 2 tbsp Rava for binding. Now add ¼ cup curd
6. additionally, add 1/4 teaspoon ajwain, ¼ tsp turmeric, ½ tsp ginger paste, 2 chilies, and ½ tsp crushed cumin
7. Add 2 tbsp onion, 2 tbsp tomato, and ½ tsp salt.
8. Stir it together
9. Start adding water and mix everything using a wire whisk. I added around 1 cup of water at this point.
10. Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
11. Heat a tawa or a flat pan on a low flame. You can use an iron tawa or a nonstickPour a ladle full of batter into the center of the pan.
12. You can make smaller or bigger chillas depending on how much batter you use.
13. Spread lightly and gently so that the chilla does not break.
14. Pour little oil (around 1/2 to 1 teaspoon) around the edges of the chilla and also a few drops in the center.
15. Once one side has cooked, flip the chilla carefully using a spatula.
16. Press and cook the other side (uncovered) for additional 2 to 3 minutes until it is cooked and has brown spots.
17. Fold and serve hot or warm.

Serving Suggestions

I always serve this oats chilla with cilantro chutney. Serves prefer it with tomato ketchup.

You can also serve it with cilantro coconut chutney or tomato chutney.

It is not ideal, but I eat this chilla with a hot cup of coffee (or tea).

Tips & Notes

• you can add many more veggies here like tomato, green pepper, green onions, and spinach. Just make sure to finely chop all of them before adding them to the recipe.
• The texture of these chillas is so much better when the veggies are finely chopped.
•  Leftover chillas can be wrapped in a paper towel and then in an aluminum foil (this prevents them from getting soggy) and refrigerated.
• if you wish, you can make these more filling and protein-packed by pairing these with tofu scramble.
• For small kids, skip the green chilies and red chili powder.
• For rolled oats, grind in the same way. After making the batter, keep covered for 30 minutes.

Nutrition

Also read: tri-color Pasta (Independence day special)

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