Low Fat Oats Chilla
Brighten up your mornings or enjoy a guilt-free snack with this flavorful *Low Fat Oats Chilla*! Perfectly combining the goodness of rolled oats, protein-packed chickpea flour, and creamy low-fat yogurt, this wholesome recipe is a delicious way to add nutrition to your day. The batter is boosted with vibrant veggies like onion, tomato, and a kick of green chili, while aromatic spices such as cumin, turmeric, and red chili powder elevate its savory flavor. Quick to prepare, taking just 30 minutes from start to finish, this easy, oil-light Indian pancake is ideal for busy schedules. Serve it hot with a tangy green chutney or refreshing yogurt, and enjoy a healthy, fiber-rich meal that doesn’t compromise on taste. Whether you’re looking for a low-fat breakfast, a vegan-friendly option, or a weight-loss-friendly snack, this oats chilla ticks all the boxes!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Chickpea flour (besan)
- 0.5 cup Low-fat yogurt
- 0.5 cup Water
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 small Green chili, finely chopped
- 2 tablespoons Coriander leaves, chopped
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Red chili powder
- 1 teaspoon Olive oil or any cooking spray
Instructions
Start by grinding the rolled oats in a blender to make a fine flour-like consistency.
In a large mixing bowl, combine the oats flour, chickpea flour, and low-fat yogurt. Gradually add water and mix well to form a smooth batter. Ensure there are no lumps.
Add the finely chopped onion, tomato, green chili, and coriander leaves to the batter.
Season the batter with cumin seeds, turmeric powder, salt, and red chili powder. Mix everything well.
Let the batter sit for about 5 minutes to allow the ingredients to meld together.
Heat a non-stick pan or skillet over medium heat. Lightly grease the surface with olive oil or spray cooking oil.
Pour a ladleful of batter onto the pan and spread it in a circular motion to form a chilla (pancake-like shape).
Cook the chilla on medium heat until the edges begin to lift slightly, which should take about 3 to 4 minutes.
Carefully flip the chilla using a spatula and cook the other side for another 2 to 3 minutes, or until golden brown.
Remove from the pan and repeat the process with the remaining batter. Adjust the oil or cooking spray as needed.
Serve hot, optionally with a side of low-fat yogurt or green chutney.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 24.5 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 380 mg | 29% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
