Masala Oats And Veggie Chilla Recipe

About this recipe

Masala Oats and Veggie Chilla is a wholesome and flavorful breakfast option that combines the goodness of fiber-rich oats and fresh vegetables in a savory Indian pancake. Packed with protein from besan (gram flour) and flavored with a medley of spices, this chilla is perfect for an active lifestyle and supports weight loss goals. A great way to start your day, this recipe delivers a balanced meal that is both satisfying and nutritious. Serve it with a side of chutney or yogurt for an extra burst of flavor.

Ingredients

• 100 g Oats Jumbo
• 500 g Tomato - Hybrid
• 500 g Onion
• - Low Fat Dahi (Pouch)
• - Besan
• 50 g Black Pepper Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 1 liter Sunflower Oil
• 20 g Turmeric Powder

Instructions

1. 1. Grind the rolled oats into a fine powder using a blender or food processor.
2. 2. In a mixing bowl, combine the ground oats, gram flour, turmeric powder, cumin seeds, red chili powder, garam masala, black pepper, and salt.
3. 3. Add the chopped tomato, onion, green chili, and coriander leaves to the dry mixture and mix well.
4. 4. Gradually add the low-fat yogurt and enough water to form a smooth, pourable batter of medium consistency. Let it rest for 10 minutes.
5. 5. Heat a non-stick pan or tawa on medium heat and lightly grease it with a small amount of oil.
6. 6. Pour a ladleful of batter onto the pan and spread it evenly into a thin pancake using the back of the ladle.
7. 7. Cook the chilla on medium heat for 2-3 minutes until the edges lift slightly, then flip and cook the other side for another 2-3 minutes until golden brown.
8. 8. Repeat with the remaining batter, greasing the pan as needed between chillas.
9. 9. Serve the masala oats and veggie chilla hot with chutney or low-fat yogurt for a delicious and healthy breakfast.