Oats Chilla

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Ingredients 

  • Rolled Oats - 1/2 cup (40 g)
  • Gram Flour (Besan) - 1 tbsp
  • Semolina (Suji) - 1 tbsp
  • Water - 1/2 cup or as required
  • Oil or Ghee - 1 tsp
  • Salt - 1/4 tsp or as per taste
  • Green Chilli - 1/2 finely-chopped
  • Red Chilli Powder - 1 or 2 pinch
  • Green Coriander Leaves - 1 tbsp finely-chopped
  • Ginger - 1/4 tsp grated
  • Roasted Cumin Powder (Jeera) - a pinch
  • (Optional) Curd - 1 tbsp
  • (Optional) Onion - 1/2 medium-sized chopped
  • (Optional) Tomato - 1/2 medium-sized chopped
  • (Optional) Carom Seeds (Ajwain) - 1/4 tsp
Recipe 

  • This recipe makes 2 Chillas.
  • Take rolled oats and dry roast it for 2-3 minutes. If you feel oats are big you can grind them to make their fine mixture.
  • Take all the measured ingredients like roasted Oats, Semolina (Suji) and gram flour (besan) in a mixing bowl. Pour water with desired consistency and gently mix them to make it lump-free.
  • (Optional) You can add curd to the mixture to make the batter soft.
  • Now, add salt, green chilli, red chilli powder, green coriander leaves, ginger, cumin powder, and (optional) onion, tomato, and carom seeds to the bowl.
  • Beat all the ingredients, and make the batter of thick but pouring consistency.
  • Keep the batter aside for 5-10 minutes.
  • Heat the frying pan (Tawa) for 1-2 minutes, adjust the flame to medium, and grease it with little oil or ghee to ensure the batter doesn't stick.
  • (Optional) You can sprinkle a few drops of water on the pan to make the chilla crispier.
  • Now, pour a ladle full of batter on the pan, spread it towards the sides and try to make it thin and circular.
  • Cook until its colour turns golden-brown, then flip and cook till both sides turn golden-brown and crisp.
  • Serve hot with green chutney.

*Special Notes: 

1. You can avoid adding green chillies in the recipe in case you do not like spicy food.
2. The batter should not be too thick as the chilla will not cook properly."

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