Easy Oats Chilla (Savory Oats Pancakes)
Crispy savory Indian pancakes made with rolled oats, besan, fresh vegetables, and spices. Ready in 20 minutes, vegan, and great for breakfast or lunchboxes.
Ingredients
Batter
- ½ cup rolled oats old-fashioned, not quick oats
- ¼ cup besan chickpea flour
- ⅓ –½ cup water adjust for consistency
- 1 small onion finely chopped
- 1 small tomato seeds removed; finely chopped
- 1–2 green chillies finely chopped
- ½ tsp ginger grated
- 2 tbsp fresh coriander finely chopped
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- Salt to taste
- Oil for cooking
Optional add-ins
- 2 tbsp grated paneer or crumbled tofu
- Small handful baby spinach, finely chopped
- 1 tbsp sesame seeds
Instructions
Make the batter
- Pulse rolled oats in a blender until coarsely ground, about 5–6 pulses. Do not over-blend into a fine powder.
- Transfer to a mixing bowl. Add besan, onion, tomato, green chilli, ginger, coriander, cumin seeds, turmeric, red chilli powder, and salt.
- Add water gradually and mix to a thick, pourable batter. It should spread slowly, not flow freely. Rest for 5 minutes.
Cook the chilla
- Heat a non-stick tawa or skillet over medium heat until a drop of water sizzles on contact.
- Brush lightly with oil. Pour one ladleful of batter and spread into a 6–7 inch round with the back of the ladle.
- Drizzle a few drops of oil around the edges. Cook for 2–3 minutes until the surface is dry and edges lift.
- Flip carefully and cook the other side for 1–2 minutes until golden.
- Remove and serve immediately. Repeat with remaining batter.
Notes
If the chilla breaks when flipping, the batter may be too thin. Stir in 1 tbsp besan and wait until the surface is fully dry before the next flip.
Batter keeps refrigerated for up to 2 days. Stir well and add a splash of water if it thickens.
Cooked chillas can be refrigerated for 2 days and reheated on a dry tawa.
For gluten-free: use certified gluten-free rolled oats.
For besan-free: substitute with rice flour or blended soaked moong dal.
Tried this recipe?Let us know how it was!