- 1/2 cup Quaker® Oat Flour
- 1/2 cup besan (gram flour)
- 1/4 cup onion, finely chopped
- 1/4 cup tomato, finely chopped
- 1/2-inch fresh ginger, chopped
- 1 Tbsp. green chili, chopped finely
- 1/4 tsp. cumin seeds
- 2 Tbsp. chopped coriander leaves
- (cilantro leaves)
- 1/4 tsp. red chili powder
- 1/4 tsp. turmeric powder
- 1 1/2 cups water (or add as desired)
- Salt (as required)
- 2 Tbsp. oil
How to make it
- Mix ½ of Quaker® Oat Flour and 1/2 cup besan.
- Now add everything except for oil and water. Pour about 1 1/2 cups water into mixture.
- With a wired whisk, begin mixing everything. If the batter looks thick, then add 1 to 3 Tbsp. more water.
- Whisk to a smooth, flowing consistency in the batter without any lumps. Break lumps, if any, while mixing batter
Making oat chillas
- Heat a flat pan on a low flame. Let the pan become medium hot. Add oil to pan until hot.
- Then take a ladle full of the batter and pour on the pan (about 1/2 cup). Gently spread the batter with the back of the ladle.
- Spread lightly and gently so that the chilla does not break. On a low to medium flame, cook the oats chilla until the top begins to look cooked (about 1 to 2 minutes).
- As soon as you put the batter onto the hot pan, swirl the pan until the batter fills the bottom of the pan with a thin, even layer.
- Continue to cook until the base gets light golden. Then flip.
- Now cook the other side of oats chilla. Cook this side until you see golden spots on the oats besan chilla (about 1 minute).
- Fold and serve hot or warm. Can serve plain or with any chutney of your choice or with tomato sauce.