wellhealthorganic.com Oats Chilla: This Besan Oats Chilla presents a swift and convenient chilla variant crafted with oats, gram flour, a blend of spices, and fresh herbs.
Oats Chilla
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Cuisine: North Indian
Course: Breakfast, Snacks
Diet: Vegetarian
Difficulty Level: Moderate
Ingredients:
- ½ cup quick-cooking oats (about 70 grams)
- ½ cup besan (gram flour) (about 50 grams)
- ¼ cup finely chopped onion (about 30 grams or 1 small onion)
- ¼ cup finely chopped tomatoes (about 50 grams or 1 small tomato)
- ¼ teaspoon cumin seeds or carom seeds (ajwain)
- ½ inch ginger, chopped
- 1 green chili, chopped
- ¼ cup chopped coriander leaves (cilantro leaves)
- ¼ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ¾ cup water, or as required
- Salt, to taste
- Oil, as required
Also Read: Radhaballavi
Instructions:
Preparing Oats Chilla Batter:
- In a mixer or grinder, grind ½ cup quick-cooking oats into a fine powder.
- Transfer the ground oats flour to a mixing bowl. Add ½ cup besan.
- Add all ingredients except oil and water.
- Gradually pour about 2/3 to 3/4 cup water into the mixture.
- Using a whisk, blend all ingredients. If the batter seems thick, add 1 to 3 tablespoons more water as needed. I used a total of 3/4 cup water.
- Depending on the quality and texture of besan and oats, you may need more or less water.
- Whisk until the batter achieves a smooth, flowing consistency without any lumps. Break up any lumps while mixing.
Making Oats Chilla:
- Heat a tawa or flat pan over low heat. You can use an iron tawa or a non-stick pan.
- If using an iron griddle or tawa, lightly spread oil on the surface. Let the pan heat to a medium temperature.
- Take a ladleful of the batter and pour it onto the pan.
- Gently spread the batter with the back of the ladle, ensuring a light and careful spread to prevent breakage.
- Cook the oats chilla over low to medium heat until the top begins to appear cooked.
- Drizzle ½ to 1 teaspoon of oil around the edges and over the chilla. Use a spoon to spread the oil evenly. Skip oil for an oil-free version.
- Continue cooking until the base turns lightly golden, then flip.
- Cook the other side of the oats chilla until golden spots appear.
- Fold and serve hot or warm. It can also be packed in a tiffin box.
- Serve oats chillas plain or with your choice of chutney or tomato sauce.
Also Read: Khoya Barfi
Notes:
- For young children, omit green chilies and red chili powder.
- The recipe can be doubled or tripled.
- For rolled oats, grind in the same manner. After preparing the batter, cover and let it rest for 30 minutes.