Quick Oats Chilla Recipe | Instant Oats Cheela
Quick oats chilla is a healthy, protein-packed savory pancake made with instant oats, besan and veggies—perfect for a quick, nutritious meal!
Recipe Info
Nutrition
Calories: 147kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Fiber: 4g
Equipment
Ingredients For Quick Oats Chilla Recipe | Instant Oats Cheela
- 1 Cup Besan (Gram Flour)
- 2 Tablespoons Quick Oats
- 1 Small Onion
- 1/2 Green Capsicum (Bell Pepper / Shimla Mirch)
- 1 Small Carrot (Gajar)
- 1 Small Tomato
- 4 Garlic Cloves
- 1 Green Chilli
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Cumin Powder (Jeera Powder)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt or to taste
- 2 Tablespoons Coriander Leaves (Cilantro or Dhaniya)
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Quick Oats Chilla Recipe | Instant Oats Cheela
- Wash and peel the vegetables of your choice. I have used onion, capsicum (bell peppers), carrot and tomato. Also take some garlic cloves and green chillies.1 Small Onion, 1/2 Green Capsicum (Bell Pepper / Shimla Mirch), 1 Small Carrot (Gajar), 4 Garlic Cloves, 1 Green Chilli, 1 Small Tomato
- Coarsely grind all the vegetables in a chopper. You can also grate them, or finely chop them by hand.
- In a mixing bowl, take some besan (gram flour).1 Cup Besan (Gram Flour)
- Add in coriander powder, cumin powder, turmeric powder, red chilli powder and salt.1 Teaspoon Red Chilli Powder, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Cumin Powder (Jeera Powder), 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt
- Then add the grated vegetables to the mixture.
- Also add some finely chopped coriander leaves.2 Tablespoons Coriander Leaves (Cilantro or Dhaniya)
- Then add roughly 1/2 cup of water slowly while mixing to remove all the lumps.
- Add in the instant or quick oats.2 Tablespoons Quick Oats
- Mix everything together to make a batter of slightly thick flowing consistency.
- Heat a griddle and brush it with some oil. Then pour a ladle full of batter in the center and spread it out slightly in a round disc. Let one side cook for a 1-2 minutes on a low-medium flame. Drizzle a few drops of oil around the edges while it cooks.
- When the bottom side has cooked, flip over the chilla and cook the other side. You can cover with a lid in between to cook it faster.
- Quick oats chilla is ready. Serve it hot with some green chutney, tomato ketchup, butter or yogurt.
