Oats cheela recipe (Besan oats chilla)

Oats cheela recipe or Oats chilla - Healthy breakfast recipe made very quickly during busy mornings. This can also make good and filling evening snack.

I used to make besan ka cheela all the time. Because hubby loves it. But recently I came to know about the oats cheela recipe through Neeta Mehta’s recipes. I gave it a try and we both liked it.

Key Ingredients:

Oats: Oats provide enough strength and energy to carry yourself through busy and hectic mornings when eaten in breakfast. So be sure to include it in your breakfast.

Here I have used quick cooking rolled oats and powdered it into the grinder. You can use any variety of oats.

Besan (Gram flour): The batter and end produce made from only oats powder become slimy and sticky. So we are adding besan here to avoid that.

Even though little basen is added in this oats chilla, this taste totally different than besan cheela. It has more nutty taste because of the presence of powdered oats in it.

Mixed vegetables: Here I have used onion, carrot, capsicum and tomato. You can add any other or skip any vegetable. use whatever you like or whatever you have available. Be sure not to skip ginger, green chilies and coriander leaves.

Keep in mind that chilla made from oats are more filling and little heavier than the one only made from besan. Addition of ajwain (carom seeds) will help in easier digestion.

Check out other healthy snack/ breakfast using oats
Oats upma  //  Oats dhokla  // Oats uttapam  // Oats idli

How to make oats cheela recipe (Step by Step Photos):

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1) First powder the oats in grinder or blender. Take that in a bowl and also add besan to it.

2) In the oats besan mixture, add salt, ajwain, turmeric powder and red chili powder. Mix well.

3) Also mix in chopped green chilies, ginger and coriander leaves.

4) Now add chopped vegetables (onion, tomato, capsicum and grated carrot).

5) Mix well.

6) Now start by adding little water and keep mixing.

7) Make smooth, thick yet runny consistency batter. I have used ½ cup of water.

8) Now heat the pan or skillet on medium heat. Once hot, drizzle a teaspoon of oil in a pan and then add ladleful of batter and spread it evenly into round.

9) Make sure it is not too thick. Let the cheela cook. Be sure to cook on medium heat, so it doesn’t stay raw.

10) Once bottom side it cooked, drizzle some more oil on top surface.

11) and flip the chilla using spatula.

12) By pressing lightly, cook other side as well.

Once other side is cooked, remove the oats besan cheela in a plate and repeat the same frying process using rest of the batter.

Serve oats cheela hot/warm.

Serving suggestion: Serve oats chilla as a snack or breakfast with any chutney like coriander chutney, mint chutney or tamarind date chutney. It can be served with ketchup too. Many prefers to have it for breakfast with cup of tea or coffee.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Oats cheela recipe | Besan oats chilla

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Oats cheela recipe - Powdered oats are added into the traditional besan chilla batter. Hence the name besan oats cheela.

Author: Kanan

Course: Breakfast

Cuisine: Indian

Calories: 117kcal

Servings 4 cheela

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients  

1x2x3x

• ▢ ½ cup Oats powdered
• ▢ ¼ cup Besan (Gram flour)
• ▢ Salt - to taste
• ▢ ¼ teaspoon Turmeric powder
• ▢ ½ teaspoon Red chili powder
• ▢ ⅛ teaspoon Ajwain (Carom seeds)
• ▢ 1 small Green chili chopped finely
• ▢ ½ teaspoon Ginger freshly grated or finely chopped
• ▢ 1 tablespoon Cilantro or coriander leaves finely chopped
• ▢ 2-3 tablespoons Red onion finely chopped
• ▢ 2-3 tablespoons Carrot grated
• ▢ 2-3 tablespoons Tomato chopped
• ▢ 2-3 tablespoons Capsicum (Green bell pepper) finely chopped
• ▢ ½ cup Water
• ▢ Oil - as needed for frying the cheela

Instructions 

Making oats cheela recipe:

• First powder the oats in grinder or blender. Take that in a bowl and also add besan to it.
• In the oats besan mixture, add salt, ajwain, turmeric powder and red chili powder. Mix well.
• Also mix in chopped green chilies, ginger and coriander leaves.
• Now add chopped vegetables (onion, tomato, capsicum and grated carrot).
• Mix well.
• Now start by adding little water and keep mixing.
• Make smooth, thick yet runny consistency batter. I have used ½ cup of water.
• Now heat the pan or skillet on medium heat. Once hot, drizzle a teaspoon of oil in a pan and then add ladleful of batter and spread it evenly into round.
• Make sure it is not too thick. Let the cheela cook. Be sure to cook on medium heat, so it doesn’t stay raw.
• Once bottom side it cooked, drizzle some more oil on top surface.
• and flip the chilla using spatula.
• By pressing lightly, cook other side as well.
• Once other side is cooked, remove the oats besan cheela in a plate and repeat the same frying process using rest of the batter.
• Serve oats cheela hot/warm

Nutrition

Serving: 1cheela | Calories: 117kcal | Carbohydrates: 9.5g | Protein: 2.4g | Fat: 8g | Saturated Fat: 0.7g | Sodium: 166mg | Potassium: 154mg | Fiber: 1.8g | Sugar: 1.9g | Vitamin A: 1100IU | Vitamin C: 17.3mg | Calcium: 10mg | Iron: 0.9mg

*Nutrition information is a rough estimate for 1 serving

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