Oats Chilla with Mint Chutney: Quick, Healthy Weekday Breakfast

Breakfast is often called the most important meal of the day, yet busy schedules mean many of us skip it or grab unhealthy snacks. In those hectic mornings, I find comfort in a warm, homemade oats chilla – a quick, savory pancake loaded with vegetables and fiber. Oats chillas can be made in just a few minutes, providing a nutritious start to the day. They taste fluffy and slightly crispy, much like an Indian-style pancake, and they’re packed with nutrients: oats are a gluten-free whole grain rich in soluble fiber and high-quality protein. This makes the chilla filling and blood-sugar friendly, perfect to keep you energized through a busy morning.

In my kitchen, I often double the recipe because leftovers can be stored or sent in lunchboxes. Kids especially love these chillas when the spice is toned down – one recipe suggests skipping chilies for small children, and even packing the chillas in their tiffin box. In fact, leftover chillas can be enjoyed later or paired with toast.

For the perfect accompaniment, a fresh mint-coriander chutney adds a tangy kick. This vibrant green chutney is made by blending fresh mint leaves, cilantro (coriander), green chilies and lemon juice into a smooth paste. It takes literally 2 minutes to make, and its spicy, citrusy flavor complements the oats chilla beautifully.

Wholesome Oats Chilla Recipe

Ingredients:

1 cup rolled oats (ground into a coarse flour) and ¼ cup gram flour (besan)

½ cup grated carrot and 2 tablespoons finely chopped onion

1–2 green chilies (finely chopped), ½ tsp grated ginger, and a handful of finely chopped spinach or fresh coriander leaves (optional)

½ teaspoon cumin seeds, a pinch of turmeric, and salt to taste

~1¼ cups water (adjust to achieve a pourable batter)

Oil or ghee for cooking


Directions:

1. Prepare the batter: Grind the oats into a coarse flour in a blender or coffee grinder (or use ready-made oat flour). In a mixing bowl, combine the oat flour and besan with cumin, turmeric, and salt. Stir in the grated carrot, onion, green chilies, ginger, and coriander (or spinach).


2. Mix to a batter: Add about 1 cup water to the bowl and whisk until smooth, then add more water as needed to form a thick but pourable batter. Let the batter rest briefly (it will thicken as it sits).


3. Cook the chillas: Heat a non-stick or cast-iron pan over medium heat. Lightly grease it with oil. Pour about ¼ cup of batter onto the hot pan and gently spread it into a ~6-inch circle. Drizzle a little oil around the edges. Cook until the bottom is set and brown spots appear on the surface, then flip and cook the other side until golden brown.


4. Repeat: Stir the batter before each chilla (it may thicken; add a splash of water if needed) and cook the remaining chillas similarly. Each pancake should turn golden-brown on both sides.


5. Serve hot: Serve the warm oats chillas immediately with mint chutney on the side. (They taste best fresh and crisp; if saving for later, keep them warm in an insulated container.)



Refreshing Mint-Coriander Chutney Recipe

Ingredients:

1 cup fresh mint leaves (stems removed)

1 cup fresh coriander (cilantro) leaves

1–2 green chilies, or to taste

1 small onion or a clove of garlic (optional)

Juice of 1 lemon (or 1 tablespoon tamarind paste)

Salt and ½ tsp roasted cumin powder, to taste

A little water for blending


Directions:

1. Combine ingredients: In a blender or food processor, add the mint leaves, cilantro, green chilies, and onion (if using). Squeeze in the lemon juice and add salt and cumin.


2. Blend to a paste: Pour in a splash of water and blitz until smooth, stopping to scrape down the sides as needed. The chutney should be a vibrant green, with a thick but pourable consistency. It literally takes a couple of minutes to make!


3. Adjust seasoning: Taste and adjust with more salt or lemon juice if desired. The chutney should be tangy and slightly spicy.


4. Serve: Transfer to a bowl and chill briefly to let flavors meld. Serve alongside the hot oats chillas.



Serving Suggestion:

Serve each golden oats chilla with a spoonful of mint-coriander chutney on the side. The spicy, tangy chutney perfectly balances the savory pancake.

Tip: Oats chillas are best eaten fresh off the pan. You can make the batter ahead and refrigerate it, then cook chillas on demand. Any leftover chillas can be kept warm in a roti box or insulated container until serving.