Oats Chilla with green chutney
Makes 4 Chillas (2 servings). Nutrition info provided for one serving.
Equipment
- Food processor
Ingredients
For Green chutney (coriander chutney)
- 50 grams finely chopped Coriander (2 cups)
- 25 grams chopped garlic (about 6-7 cloves)
- 4 chopped green chillies
For Oats Chilla
- 8 tbsp steel cut oats
- 2 tbsp chia seeds
- 2 tbsp ground flax seed
- ½ tsp rock salt
- ¼ tsp garam masala
- ¼ tsp amchur powder
- ¼ tsp turmeric powder
- ½ cup chopped onions
- ½ cup grated carrot
- ½ finely chopped tomato (medium sized)
- 4 tbsp chopped coriander leaves
- 2 chopped green chillies
- 1½ cup water
Instructions
- For Green chutney
- In a grinder, add garlic and chillies first
- Add 2 tablespoons of water
- Grind to a paste
- Add salt as per taste
- Keep adding a little bit of coriander to the grinder
- Add 1 tablespoon water if needed and grind
- Repeat till all the coriander has been grinded
- The consistency of the chutney should be thick (I had used 5 tbsp water)
- For Oats Chilla
- Grind oats to powder
- Transfer oats powder to a big bowl
- Add chia seeds, ground flax Seed, rock salt, garam masala, amchur powder, 1/4 teaspoon turmeric powder to the oats powder
- Add 1 measuring cup water and mix all ingredients well
- The mixture will expand and thicken quite a bit as both chia seeds and oatmeal will expand
- Allow it to sit for 15-20 mins
- After 15-20 mins (once it has expanded), add 1/2 measuring cup water and mix well
- Add chopped onions, grated carrots and chopped tomato
- Mix well
- The consistency should be like dosa batter - not too thin and on the thicker side
- Add chopped coriander and green chillies
- Mix well
- The oatmeal chilla batter is ready
- Now prepare some salt water -- mix 1/2 tsp salt in about 1/2 a small bowl of water
- In another small bowl add 1 teaspoon oil
- Heat a non-stick pan on a burner
- Dip a piece of kitchen towel / any clean cloth in the salt water and rub it on the hot pan
- Be sure the pan is not too hot when putting the batter on it, it's best to bring the pan off the burner to spread the batter
- Add 3 scoops of batter to the pan
- First, spread like a dosa then use a flat spatula to spread the batter, it will spread smoothly
- Cook on medium-high, if needed can lower later as well
- Sprinkle some oil around the edges of the chilla
- After some time, try lifting the edges to check if it has cooked
- If you are able to lift across the bottom of the chilla, then flip the chilla - it should be a nice golden brown colour. The texture of the chilla is soft, so be careful when flipping it
- Once the other side is cooked, flip the chillla again. Again, be very careful when flipping to avoid breaking it
- Enjoy it with the chutney!
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