In This article provides a quick, nutritious, and delicious breakfast option using oats and fresh vegetables.
Ingredients
Oats: 1 cup (Rolled or Instant)
Besan (Gram Flour): 2-3 tbsp (for binding)
Curd (Yogurt): 1/4 cup
Vegetables: Finely chopped Onion, Tomato, Green Capsicum, and Carrots.
Spices: Turmeric powder, Red chili powder, Cumin powder, and Salt.
Herbs: Fresh coriander leaves and Green chilies (optional).
Water: As needed for batter consistency.
Oil/Ghee: For cooking.
Preparation Steps
1. Prepare the Oats Powder
Take 1 cup of oats and grind them into a fine powder using a mixer-grinder.
Transfer the powdered oats into a large mixing bowl.
2. Make the Batter
Add Besan (gram flour) to the oats powder for better binding and texture.
Add Curd and some Water. Mix well to ensure there are no lumps.
The consistency should be similar to a regular dosa or pancake batter—not too thick and not too watery.
3. Add Vegetables and Spices
Add the finely chopped vegetables (Onion, Tomato, Capsicum, Carrot).
Mix in the spices: Salt (to taste), Turmeric, Red chili powder, and Cumin powder.
Add chopped Green chilies and fresh Coriander leaves for flavor.
Let the batter rest for 5–10 minutes so the oats can absorb the moisture.
4. Cook the Chilla
Heat a non-stick tawa (griddle) and grease it lightly with oil or ghee.
Pour a ladleful of batter in the center and spread it gently in a circular motion to form a medium-sized pancake.
Drizzle a little oil around the edges.
Cook on medium flame until the base turns golden brown and crisp.
Flip and cook the other side for another 1–2 minutes until well-cooked.
Serving Suggestion
Serve hot with Green Chutney, Tomato Ketchup, or a side of yogurt.
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