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| How To Make Oats Besan Chilla |
About Oats Besan Chilla :
Oats and Besan Chilla is a quick and healthy breakfast option that tastes sumptuous. The main ingredients are oats and chickpea flour (besan) which is mixed with some fresh vegetables and spices. A thick batter is prepared and then savory pancakes are made.
Oats Chilla or Oats Cheela can be served without any side since it is quite flavorful on its own. Sometimes I just serve it with tomato ketchup or coconut chutney. Overall its a great dish for people who are on diet or just for anyone who wants to eat healthy.
Method :
- Mix the oats, besan, chopped spinach, onion, green chili, cilantro, salt, red chili powder, turmeric powder and garam masala in a bowl.
- Add water gradually while mixing till it forms a thick batter.
- Heat a griddle or dosa pan. Smear some oil on the pan and pour a ladle full of batter.
- Spread the batter evenly. Let it cook for couple of minute until one side is cooked. I usually close with a lid to cook it faster.
- Flip and cook the other side also. Chillas will become slightly crisp with a few brown spots. Remove it using a spatula and serve hot.
Ingredients :
- Oats – 3/4 cup
- Besan –1/2 cup
- Finely Chopped Spinach (or Grated Carrots or Chopped Mushrooms) 1/2 cup
- Onion (chopped)– 1/4 cup
- Green Chili (chopped) – 1
- Cilantro (chopped) – 2 tbsp
- Red chili powder – 1 tsp (optional)
- Turmeric powder – 1/8 tsp
- Garam Masala – 1/2 tsp
- Water – as needed
- Oil – for roasting
How To Make Oats Besan Chilla :
- Take all the ingredients for making the chilla. You can take increase the quantity of oats or besan depending on your personal preference. Also the vegetable can be changed.
- Mix the oats, besan, chopped spinach, onion, green chili, cilantro, salt, red chili powder, turmeric powder and garam masala in a bowl.
- Add water little by little and keep mixing to make a batter that you can pour but thick enough. See that there are no lumps. Let the batter rest for couple of minutes while the pan gets heated.
- Pre-heat a griddle or dosa kal on medium heat. Smear some oil and pour a ladle full of batter. Spread it slightly to form a thick pancake.
- If needed drizzle some oil on top. Cook till some brown spots appear at the bottom. Cover with a lid to speed up the cooking.
- Flip the chilla with a spatula. Cook the other side too.
- Once the chillas are cooked with brown spots, transfer it carefully to a serving plate.
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