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Oats Chilla with Mint Chutney

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Quick healthy oats savory pancake.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

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

Instructions

  • 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).
  • 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).
  • 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.
  • 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.
  • 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
  • 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
  • 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.
  • 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!
  • Adjust seasoning: Taste and adjust with more salt or lemon juice if desired. The chutney should be tangy and slightly spicy.
  • Serve: Transfer to a bowl and chill briefly to let flavors meld. Serve alongside the hot oats chillas.