Oats Chilla Recipe – Easy Indian Savory Pancakes with Carrots & Yogurt

Last Updated on 1 month by Neha Deshmukh

Oats Chilla Recipe – Easy Indian Savory Pancakes with Carrots & Yogurt

Hey everyone! If you’re anything like me, you’re always looking for quick, healthy, and delicious breakfast or snack options. And honestly, this Oats Chilla recipe has become a total lifesaver in my kitchen. It’s so simple to whip up, packed with goodness, and the kids actually ask for it – which is a win in my book! I first made this when I was trying to sneak more oats into my family’s diet, and it was an instant hit. Let’s get cooking!

Why You’ll Love This Recipe

This Oats Chilla isn’t just another pancake. It’s a fantastic way to use up leftover yogurt and veggies, and it’s incredibly versatile. It’s light, fluffy, and subtly sweet from the oats, making it a delightful change from traditional chillas. Plus, it’s ready in under 20 minutes – perfect for busy mornings or when those snack cravings hit! It’s a healthy and satisfying meal that everyone will enjoy.

Ingredients

Here’s what you’ll need to make these yummy chillas:

• 1 cup instant oats
• 0.25 cup wheat flour (approx. 30g)
• 0.25 cup rice flour (approx. 30g)
• Salt to taste
• 0.5 cup yogurt (approx. 120ml)
• 1 tablespoon freshly chopped coriander leaves
• 1 tablespoon grated carrots
• 2 tablespoons finely chopped onions
• 2 cups water (approx. 480ml)

Ingredient Notes

Let’s talk ingredients! Using instant oats is key here – they blend up so easily and give the chilla a lovely texture. You don’t need to grind them super fine, but it does help.

Now, about the flours. Wheat flour (atta) is a staple in Indian kitchens, but you can experiment! Some people like to use a mix of whole wheat and all-purpose flour, or even a little besan (gram flour) for a nuttier flavor. Rice flour adds a nice crispness.

And finally, yogurt! I usually use plain yogurt, but you can use Greek yogurt for a thicker chilla, or even flavored yogurt (though that will affect the taste, of course!). Dahi (Indian yogurt) works beautifully too.

Step-By-Step Instructions

Alright, let’s make some chillas!

1. First, blend the instant oats in a blender until they become a fine powder. Don’t worry if it’s not completely smooth.
2. In a mixing bowl, combine the powdered oats, wheat flour, rice flour, and a pinch of salt. Give it a good mix.
3. Add the yogurt, chopped coriander leaves, grated carrots, and finely chopped onions to the bowl. Mix everything together well.
4. Now, gradually add water, mixing as you go, until you get a semi-thick batter. It should be similar to dosa batter – easily pourable but not too runny.
5. Heat a non-stick pan or tawa over medium heat. Lightly grease it with a little oil.
6. Pour a ladleful of batter onto the hot pan and gently spread it into a thick circular shape.
7. Drizzle a little oil around the edges of the chilla. Cook for a few minutes until the base turns golden brown and you see bubbles forming on the surface.
8. Carefully flip the chilla and cook the other side until it’s fully done and golden brown.
9. Repeat with the remaining batter. Serve hot!

Expert Tips

• Don’t overcrowd the pan. Cook one chilla at a time for the best results.
• If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of flour.
• Make sure the pan is hot enough before pouring the batter – this helps create a crispy chilla.
• A well-seasoned tawa works wonders for non-stick cooking!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for plant-based yogurt (like almond or soy yogurt).
• Gluten-Free Adaptation: Use gluten-free flours like jowar flour (sorghum flour) or bajra flour (pearl millet flour) instead of wheat flour.
• Spice Level Adjustment: My friend loves adding a finely chopped green chili or a pinch of red chili powder to the batter for a little kick. You can also add a dash of turmeric for color and flavor.
• Festival Adaptation: In my family, we often make these during breakfast on festive days, especially during Janmashtami or Ganesh Chaturthi as a light and quick offering.

Serving Suggestions

Oats Chilla is delicious on its own, but it’s even better with a side of chutney! I love serving it with:

• Mint-coriander chutney
• Tomato chutney
• Coconut chutney
• Or even just a dollop of ketchup for the kids!

Storage Instructions

If you have any leftover chillas (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them on a pan or in the microwave before serving. The batter can also be stored in the fridge for a day, but it might thicken, so add a splash of water before cooking.

FAQs

What is the best way to grind the oats for the chilla?

A regular blender works perfectly! You don’t need a high-powered one. Just blend until you get a fine powder.

Can I use buttermilk instead of yogurt?

Absolutely! Buttermilk will give the chilla a slightly tangy flavor, which is delicious.

Can I add other vegetables to this chilla?

Definitely! Feel free to add grated zucchini, spinach, peas, or any other veggies you like.

What type of chutney pairs best with Oats Chilla?

Mint-coriander chutney is a classic pairing, but tomato chutney and coconut chutney are also fantastic.

How can I make the chilla crispier?

Make sure the pan is hot enough, and use a little more oil while cooking. Adding a bit more rice flour to the batter can also help.