Crispy Oats Chilla With Spiced Tomato Chutney Recipe

About this recipe

Crispy Oats Chilla with Spiced Tomato Chutney is a delightful Indian breakfast that combines nutrition and taste seamlessly. The chilla, made from a batter of ground oats and chickpea flour, is loaded with finely chopped vegetables and fragrant spices like mustard seeds and turmeric. It’s cooked until golden and crispy on a hot skillet. Paired with a tangy tomato chutney infused with red chili powder and mashed preserved salted black beans, this dish is a flavor-packed way to start your day. With 38g of protein and 960 calories per serving, it supports your energy levels and keeps you satisfied. Ideal for a busy morning or a leisurely weekend breakfast, this recipe is straightforward to cook and brings vibrant, fresh flavors to your plate. Perfect for vegetarians and anyone looking for a hearty, wholesome breakfast option.

Ingredients

• 400 g Quaker Rolled Instant Oats
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• - Onion-250 Gms
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 50 g Pluckk Organic Curry Leaves
• - Black Mustard Seeds (Rai)-80Gm
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 500 g Desi Tomato (Tamatar)
• - Ginger Powder
• - Red Chilli Powder
• 500 G Preserved Dried Salted Black Beans

Instructions

1. 1. Grind the rolled oats into a fine flour using a mixer or grinder and transfer it to a large mixing bowl.
2. 2. Add chickpea flour, turmeric powder, salt, and water into the bowl. Whisk until a smooth, lump-free batter forms.
3. 3. Stir in finely chopped onion, green chilies, fresh coriander, and curry leaves into the batter.
4. 4. Heat 1 tbsp of oil in a non-stick pan and add mustard seeds. Let them splutter before pouring a ladle of batter onto the pan.
5. 5. Spread the batter evenly into a thin circle using the back of the ladle. Cook on medium heat until the edges crisp up.
6. 6. Flip the chilla carefully and cook the other side until golden brown. Repeat for the remaining batter.
7. 7. For the chutney, heat 1 tbsp of oil in a separate pan and sauté chopped tomatoes until they soften and become pulpy.
8. 8. Add ginger powder, red chili powder, and the mashed preserved dried salted black beans to the tomatoes. Cook for 5 minutes, stirring occasionally.
9. 9. Blend the chutney mixture to a smooth consistency using a hand blender or masher.
10. 10. Adjust the seasoning of the chutney with salt if needed and simmer for an additional minute.
11. 11. Serve the crispy oats chilla hot with the spiced tomato chutney on the side.