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Oats Chilla

Oats Chilla


  • 50 to70 grams of oats.
  • Upto 50 grams of besan flour.
  • Take one small onion and tomato.
  • One fourth spoon of cumin.
  • Half inch of chopped ginger and green chilly.
  • One fourth quantity of chopped coriander leaves.
  • One fourth quantity of kashmiri red chili powder.
  • One fourth tsp turmeric powder.
  • Add water as required.
  • Salt to taste.
  • oil for crispy. 


  • Take half cup oats and grind it to fine powder.
  • Take oats in bowl, Add ½ cup gram flour, Add everything except for water and oil.
  • Add some quantity of water make sure the liquid is not more thick, addition of water will be more or less.
  • Whisk slowly (add little amount repeatedly) upto the smooth consistency in the batte.
  • Heat a non stick pan, let the pan become medium hot. Pour the batter on the pan.
  • Spread lightly and make sure cheela does not break.
  • On medium flame cook the cheela till the upperside look cooked. Use the small quantity of oil on the chilla at the edges and all around.
  • With a spoon spread the oil all over. Flip the base gets light golden and repeat the same for other side.
  • fold and serve hot or warm. can also be packed in tiffin box.
  • serve hot oats cheela with any chutney of your choice.