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Oat and Vegetable Chilla: A Healthy Indian Pancake

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Rozlin loves to cook healthy food for her loving family, and she wants to share this recipe with her readers.

Oat and vegetable chilla served with curd

Oat and vegetable chilla served with curd

Yummy Oat and Vegetable Chilla

Oat and vegetable chilla is a savoury Indian pancake prepared with oats, gram flour, semolina, spices and vegetables. Soft and crispy on the edges, this delicious pancake can be served for breakfast, lunch or dinner. It can also be carried in a tiffin box. Serve it plain or with a side of chutney, ketchup or curd. Children and adults alike love this dish.

Oats and gram flour are both excellent sources of protein. Oats are high in fibre and low in calories. If you'd like to make this chilla gluten free, simply omit the semolina.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

3 servings

Ingredients

  • 1 cup oats
  • 1 1/2 tablespoons semolina
  • 4 tablespoons gram flour
  • salt, to taste
  • 1/4 teaspoon carom seeds
  • 1 cup water
  • 1 small onion, chopped
  • 1 green chilli, chopped
  • 1/2 carrot, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 teaspoon turmeric powder
  • oil, for frying

Instructions

  1. Dry-roast oats for 4-5 minutes. Transfer the oats to a mixing bowl.
  2. To the mixing bowl, add semolina, gram flour, salt and carom seeds. Mix well.
  3. Add ½ cup water and mix. Set aside for 10 mins.
  4. Chop the veggies (onion, green chilli, red bell pepper and carrot).
  5. After 10 minutes have passed, add the veggies to the prepared batter. Mix well.
  6. Add ½ cup water (or as required) little by little and mix well to get a thick batter.
  7. Add turmeric powder and mix. The batter is now ready.
  8. To make chilla, heat a nonstick pan and add 2 teaspoons of oil.
  9. Once hot, add 2 ladles of the batter to the pan and spread well.
  10. Let it cook over low flame.
  11. When the edges start turning brown, flip and cook the other side.
  12. Cook until both sides are golden brown. Serve hot with chutney, tomato ketchup or curd.

Suggestions and Variations

  • Vegetables: You can add your favourite vegetables to this pancake. Chop them up very small if you're trying to hide the veggies from your kids!
  • Spice level: You can increase or decrease the number of green chillies as per your taste (or omit them entirely for a completely non-spicy option).
  • Carom seeds: Carom seeds relieve indigestion. If you do not like the taste of carom seeds, you can omit.
  • Oil substitution: You can make this pancake using ghee instead of oil.
  • Serving options: You can serve this recipe for breakfast, lunch or dinner. You can also pack it in a tiffin box. You can serve it plain or with a side of tomato ketchup, curd, chutney or any favourite dip.

Photo Guide

Dry roast oats for 4-5 mins.

Dry roast oats for 4-5 mins.

Transfer oats in a mixing bowl and add semolina.

Transfer oats in a mixing bowl and add semolina.

Also add gramflour.

Also add gramflour.

Add salt and carom seeds.

Add salt and carom seeds.

Scroll to Continue

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Mix all well.

Mix all well.

Add ½ cup water and give it a good mix. Set aside for 10 mins.

Add ½ cup water and give it a good mix. Set aside for 10 mins.

Now, chop the veggies (onion, green chilli, red bell pepper and carrot).

Now, chop the veggies (onion, green chilli, red bell pepper and carrot).

After 10 mins, add these veggies to the prepared batter. Mix well.

After 10 mins, add these veggies to the prepared batter. Mix well.

Add ½ cup water or as required little by little and mix well to get thick batter.

Add ½ cup water or as required little by little and mix well to get thick batter.

Add turmeric powder and mix it.

Add turmeric powder and mix it.

Batter is ready.

Batter is ready.

To make chilla, heat a nonstick pan and add 2 teaspoons of oil.

To make chilla, heat a nonstick pan and add 2 teaspoons of oil.

Once hot, add 2 ladles of the batter to the pan and spread well.

Once hot, add 2 ladles of the batter to the pan and spread well.

Let it cook on the low flame. When the edges start turning brown, flip it and cook it on the other side.

Let it cook on the low flame. When the edges start turning brown, flip it and cook it on the other side.

Cook until both the sides turn golden brown.

Cook until both the sides turn golden brown.

Serve it hot with chutney, tomato ketchup or curd.

Serve it hot with chutney, tomato ketchup or curd.

© 2022 Rozlin

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