Oats Chilla (Spiced Savory Oats Pancakes)
May 31, 2022
These vegan Oats Chilla are savory pancakes made with rolled oats, besan (gram flour) and veggies. These are mildly spiced, packed with fiber, nutrients and are great for breakfast or lunch!
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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. These are also vegan and can be easily made gluten-free.
Chilla aka savory pancakes are one of my favorite things to eat for breakfast. I grew up eating besan chilla for breakfast, it was hearty and filling and it was no wonder that mom loved feeding us that for breakfast.
Now, I make chilla not only for breakfast but also for my lunches and dinner. I mean why should these only be a breakfast thing? These Oats Chilla are my favorite chilla especially when I feel like having chilla for lunch. I honestly think, these taste even better than the traditional besan chilla.
The method to make these is very similar to besan chilla, but the addition of oats makes them even more nutritious. They are lightly spiced, vegan and so hearty.
These Oats Chilla
- make a great breakfast or lunch.
- are rich in fiber and nutritious.
- are vegan and can be made gluten-free.
- great way to add veggies to your diet.
- can be made in advance.
You can totally as many veggies as you like here. I have added peppers, spinach and they work really well.
Ingredients & Substitutions
Rolled oats: for this recipe, I like old-fashioned rolled oats which I toast a little in the pan and then grind into flour. Instant/quick oats will also work here.
Besan & sooji: for binding the mixture, I have used a little bit of besan (gram flour). You can also use atta (whole wheat flour) in place to bind the mixture. And sooji (semolina) adds to the texture of the chilla.
Spices & seasonings: these oats chilla is flavored with ajwain (carom seeds), turmeric, ginger, chilies, and cilantro. You can also add spices like garam masala, and coriander powder if you like.
Veggies: I have added onion and carrots to this chilla, but you can make it loaded with veggies. Other veggies which you can add include tomato, pepper, spinach, grated beets, green onions, etc.
Step by Step Instructions
1- To a pan on medium heat, add 1 cup of rolled oats. Dry roast for 2 to 3 minutes until the oats are a little fragrant, we are not looking for any color change here. Remove pan from heat.
2- Transfer the oats to a grinder/blender. I like using a spice grinder for this.
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 along with the following:
- 2 tablespoons besan
- 1 tablespoon sooji
- 1/4 teaspoon ajwain
- 1/4 teaspoon turmeric
- 1/2 to 3/ 4 teaspoon salt (to taste)
- pinch of Kashmiri red chili powder
5- Then add the following:
- 1 teaspoon chopped ginger
- 1 chopped green chili
- 2 tablespoons chopped cilantro
- 1/4 to 1/3 cup grated carrots
- 1/4 to 1/3 cup finely chopped onions
Stir it together using a spatula.
6- Now, start adding water and mix everything using a wire whisk. I added around 3/4 cup water at this point.
7- Then cover the bowl with a plate and let it sit for 10 minutes.
8- After 10 minutes, the mixture would appear thicker as it will absorb water. Now, add remaining water and stir. In total, I added around 1 & 1/4 cup water. It can be little more or less depending on the brand of flour being used.
9- The final consistency of the batter should be reasonably and pouring. It should not be runny and it should not be super thick either.
10- Heat a pan on medium heat, I like using my cast iron skillet. Pour a ladle full of batter into the center of the pan. You can make smaller or bigger chillas depending on how much batter you use.
11- Spread the batter using the ladle until you have a circle of around 6-inches diameter.
12- Pour little oil (around 1/2 to 1 teaspoon) around the edges of the chilla and also few drops in the center.
13- Cover with a lid and cook for 2 to 3 minutes.
14- Once one side has cooked, flip the chilla carefully using a spatula.
15- Press and cook the other side (uncovered) for additional 2 to 3 minutes until it is cooked and has brown spots.
16- Carefully remove chilla from the skillet. Make all chilla similarly until the batter is finished. You will get 5 to 6 chillas from the batter (or more of you have smaller chillas). Serve them with cilantro chutney or ketchup.
Serving Suggestions
I always serve this oats chilla with cilantro chutney. Sarvesh prefers it with tomato ketchup.
You can also serve it with cilantro coconut chutney or tomato chutney.
Can This Be Made Gluten-Free?
This recipe can be easily made gluten-free with the following steps!
- use certified gluten-free rolled oats in the recipe. The oats that I have used are not gluten-free.
- skip the sooji (semolina).
The rest of the recipe will remain same.
Can This Be Made Ahead?
Yes, absolutely. You can make the whole chilla and referigerate them.
Or you can also toast the oats, grind it, mix it with besan and sooji and keep the mix ready in an airtight container. When it’s time to make the chilla, just add the spices, veggies, salt and make the chilla. That will save you time, especially on busy mornings.
Tips & Notes
- Load up on veggies: I have added only onions and carrots here but you can add many more veggies here like tomato, green pepper, green onions, spinach. Just make sure to fine chop all of them before adding to the recipe.
- Fine chop the veggies: The texture of these chilla is so much better when the veggies are finely chopped. So, I like using a food processor to finely chop the onions and grate the carrots using a grater and I highly recommend you do the same. Or finely chop with knife if you have the skills!
- Re-heating: Leftover chillas can be wrapped in a paper towel and then in an aluminum foil (this prevents them from getting soggy) and refrigerated. To re-heat you can pop them in the microwave or heat in a pan over medium heat.
- Make them more filling: if you wish, you can make these more filling and protein-packed by pairing these with tofu scramble. You can serve the scramble on the side or place it inside the chilla and serve.
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Oats Chilla
Ingredients
- 1 cup rolled oats old fashioned, 100 grams
- 2 tablespoon besan gram flour
- 1 tablespoon sooji semolina
- 1/4 teaspoon ajwain carom seeds
- 1/4 teaspoon turmeric
- 1/2-3/4 teaspoon salt adjust to taste
- pinch Kashmiri red chili powder optional, or use regular chili powder
- 1 teaspoon ginger finely chopped
- 1 green chili finely chopped, add more to taste
- 2 tablespoons chopped cilantro
- 1/4-1/3 cup grated carrots I used the thicker side of the grater
- 1/4-1/3 cup red onion finely chopped, I used a food processor to finely chop it
- water as needed to form a batter, around 1 & 1/4 cups of water
- 4-5 teaspoons oil as needed, to cook the chilla
Instructions
- To a pan on medium heat, add the rolled oats. Dry roast for 2 to 3 minutes until the oats are little fragrant, we are not looking for any color change here. Remove pan from heat.
- Transfer the oats to a grinder/blender. I like using a spice grinder for this. Pulse a few times to grind the oats into flour. Your oat flour is now ready.
- Transfer the prepared oat flour to a large bowl and also add the following: besan, sooji, ajwain, turmeric, salt (to taste) and pinch of Kashmiri red chili powder (optional).
- Then add the following: chopped ginger, green chili, cilantro, grated carrots and finely chopped onions. Stir it together using a spatula.
- Now, start adding water and mix everything using a wire whisk. I added around 3/4 cup water at this point. Then cover the bowl with a plate and let it sit for 10 minutes.
- After 10 minutes, the mixture would appear thicker as it will absorb water. Now, add remaining water and stir. In total, I added around 1 & 1/4 cup water. It can be little more or less depending on the brand of flour being used.The final consistency of the batter should be reasonably and pouring. It should not be runny and it should not be super thick either.
- Heat a pan on medium heat, I like using my cast iron skillet. Pour a ladle full of batter into the center of the pan. You can make smaller or bigger chillas depending on how much batter you use.
- Spread the batter using the ladle until you have a circle of around 6-inches diameter. Pour little oil (around 1/2 to 1 teaspoon) around the edges of the chilla and also few drops in the center.
- Cover with a lid and cook for 2 to 3 minutes. Once one side has cooked, flip the chilla carefully using a spatula.Press and cook the other side (uncovered) for additional 2 to 3 minutes until it is cooked and has brown spots.
- Carefully remove chilla from the skillet. Make all chilla similarly until the batter is finished. You will get 5 to 6 chillas from the batter (or more of you have smaller chillas). Serve them with cilantro chutney or ketchup.
Notes
- I have added only onions and carrots here but you can add many more veggies here like tomato, green pepper, green onions, spinach. Just make sure to fine chop all of them before adding to the recipe.
- The texture of these chilla is so much better when the veggies are finely chopped. So, I like using a food processor to finely chop the onions and grate the carrots using a grater and I highly recommend you do the same. Or finely chop with knife if you have the skills!
- Leftover chillas can be wrapped in a paper towel and then in an aluminum foil (this prevents them from getting soggy) and refrigerated. To re-heat you can pop them in the microwave or heat in a pan over medium heat.
- If you wish, you can make these more filling and protein-packed by pairing these with tofu scramble. You can serve the scramble on the side or place it inside the chilla and serve.
- To make these gluten-free, use gluten-free rolled oats and skip sooji (semolina).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Manali, made these oats pancakes and really enjoyed them.
Will make them again☺️