Oats Chilla Recipe
Oats Chilla is a healthy, vegan, and gluten-free Indian breakfast recipe. It has moong dal, oats, and vegetables.
Servings: 6
Calories: 250kcal
Equipment
- Grinder
- Tawa/Griddle
Ingredients
Ingredients For Batter:
- 1 Cup yellow moong dal
- ½ Cup instant oats or whole oats
- 1 teaspoon fenugreek (methi) seeds
- 1 green chilli
- 1 tablespoon roughly chopped ginger
- Salt to taste
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin (jeera) powder
- ¼ Cup cooking oil
Ingredients For Topping:
- 1 Cup finely chopped onion
- 1 Cup finely chopped tomato
- ¼ Cup finely chopped coriander
Instructions
Prepare Batter:
- To prepare the Oats Moong Dal Chilla, first make powder of oats in mixer. Transfer to a bowl and set aside.
- Wash and soak yellow moong dal and fenugreek seeds in water for 4 - 5 hours. After soaking, drain the water from the yellow moong dal.
- In the mixer, grind the soaked moong dal to a fine paste along with green chili, ginger using ¼ cup water. Make sure not to use more than ¼ Cup of water.
- In a mixing bowl combine together powdered oats, moong dal paste, spices, and salt. Whisk to make a smooth, lump-free batter. The batter will be similar to the consistency of a dosa batter or pancake batter.
Prepare Chilla (Pancake):
- Once batter is ready, heat a non stick pan over medium heat. Grease the pan with a teaspoon or so of cooking oil.
- Pour a ladle full of batter on the pan and spread it in a circular motion to form a pancake style chilla. Sprinkle chopped onion, tomato, coriander on the chilla.
- Drizzle little oil around the chilla, cook it until you notice the edges are getting brown and leaving the pan easily. Flip and cook on the other side for a few seconds
- Once Oats Moong Dal Chilla is crisp on both sides, transfer it to a plate and proceed to make the chillas with the remaining batter.
- Serve the Oats Moong Dal Chilla with green chutney/pickle for the wholesome breakfast or lunch.
Video
Notes
- Soaking moong dal is very essential to make a smooth dal chilla batter. Grind soaked moong dal to a smooth consistency.
- The pancake batter should be smooth and of spoon dropping consistency.
- Always use a cast-iron skillet or a heavy bottom pan for making chilla.
- It is very important to let chilla turn crisp from one side. Then, flip it to cook from the other side. Moong Dal Chilla is not flipped again and again.
- While cooking, allow dal chilla to turn crisp from the bottom. Once it starts leaving the pan, then only flip it. Keep the stovetop flame from medium to high.
- DO NOT try to remove dal chilla forcefully from the pan to flip. The chilla will break apart and would turn mushy.
- You can store the chilla batter in the refrigerator for 2 - 3 days. Bring it to room temperature before using.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 128mg | Fiber: 5g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg