Low Sodium Oats Chilla
Start your day on a healthy and delicious note with this *Low Sodium Oats Chilla*, a quick and nutritious Indian-style savory pancake packed with the goodness of oats, gram flour, and vibrant vegetables. Perfect for anyone seeking low-sodium meal ideas, this recipe combines earthy cumin, aromatic turmeric, and a hint of spice from green chilies, creating a flavorful yet heart-healthy dish. It’s delightfully crisp on the outside and tender on the inside, requiring only 15 minutes of prep time and minimal oil for cooking. Serve these golden chillas hot with a side of low-sodium yogurt or chutney for a wholesome breakfast, snack, or even a light dinner. Plus, it’s naturally gluten-free, vegetarian, and a fantastic way to make your mornings brighter while keeping things guilt-free!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Gram flour (besan)
- 1 cup Water
- 0.5 cup Finely chopped onion
- 0.5 cup Finely chopped tomato
- 0.25 cup Grated carrot
- 0.25 cup Chopped cilantro
- 1 piece Green chili (finely chopped)
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Ground turmeric
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Begin by grinding the rolled oats into a fine powder using a blender or food processor.
In a mixing bowl, combine the ground oats and gram flour.
Gradually add water to the dry mixture, whisking continuously to avoid lumps. You should achieve a smooth, medium-thick batter, similar to pancake batter.
Fold in the chopped onion, tomato, grated carrot, cilantro, and chopped green chili into the batter.
Season the batter with cumin seeds, ground turmeric, and ground black pepper. Mix well to combine. Set the batter aside for 5 minutes.
Heat a non-stick pan or skillet over medium heat. Lightly grease it with a small portion of olive oil using a brush or a paper towel.
Pour a ladleful of batter onto the pan and spread it out gently with the back of the ladle to form a circular shape about 6 inches in diameter.
Cook the chilla for about 3-4 minutes on one side until golden brown. Drizzle a few drops of olive oil around the edges to help it crisp up.
Carefully flip the chilla with a spatula and cook the other side for an additional 2-3 minutes.
Once fully cooked, remove from the pan and place on a plate. Repeat with the remaining batter.
Serve the low sodium oats chilla hot with a side of low-sodium yogurt or chutney of your choice.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 14.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1481 mg | 32% | |
*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.
