Dinner

Beetroot Oats Chilla Recipe

Name: Beetroot Oats Chilla Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1-inch piece of fresh ginger; 2 green chillies; 1 small beetroot (chukandar, peeled and chopped); 1 tsp cumin seeds; 1-2 tbsp water (for grinding beetroot); 1 cup instant oats; 1 cup semolina (suji); Salt (to taste); 1-2 cups water; Oil (for cooking, preferably olive oil)

ByLana Polati October 16, 2025October 16, 2025

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Introduction

Beetroot Oats Chilla is a nutritious and vibrant Indian savory pancake, perfect for a healthy breakfast or snack. Combining the natural sweetness of beetroot with the goodness of oats and semolina, it’s both tasty and filling. Try this colorful dish for a flavorful twist on your morning routine.

The image shows two deep red, thin, folded crepes placed on one side of a white round plate. The crepes have a smooth texture with a slightly visible grainy finish on the surface. Next to the crepes is a small round metal bowl filled with a thick, bright green chutney that has a slightly coarse texture. The plate sits on a white marbled surface with scattered red roses and green leaves around it, along with a textured red woven cloth and a pink woven mat peeking from the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-inch piece of fresh ginger
2 green chillies
1 small beetroot (chukandar, peeled and chopped)
1 tsp cumin seeds
1-2 tbsp water (for grinding beetroot)
1 cup instant oats
1 cup semolina (suji)
Salt to taste
1-2 cups water
Oil for cooking

Instructions

Step 1: Grind the ginger, green chillies, beetroot, and cumin seeds into a smooth paste, adding a little water as needed to help blend.
Step 2: Heat a pan over medium flame and toast the oats until they turn lightly brown and crisp. Transfer the toasted oats to a bowl and allow them to cool.
Step 3: Add the semolina to the cooled oats and grind the mixture into a fine powder. Combine this powder with the beetroot paste, salt, and 1 to 2 cups of water to form a batter. Let it rest for 5 minutes.
Step 4: Heat a non-stick tawa or pan over medium flame. Pour a ladle of batter onto the pan and spread it evenly into a circular shape. Drizzle some oil around the edges and cook until both sides are slightly crisp and cooked through.
Step 5: Serve the Beetroot Oats Chilla hot, ideally with green chutney or your favorite dip.

Tips & Variations

For extra flavor, add finely chopped onions, coriander leaves, or grated ginger to the batter before cooking.
Adjust green chillies according to your spice preference, or omit for a milder taste.
You can substitute semolina with chickpea flour (besan) for a gluten-free version.

Storage

Store leftover chillas in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet over medium heat to retain their crispness. Avoid microwaving as it may make them soggy.

How to Serve

Two folded deep red crepes with a soft, slightly textured surface rest side by side on a large white plate, each crepe thin and smooth with subtle edge irregularities. Next to them is a small round steel bowl filled with thick, vibrant green chutney that has a slightly chunky texture. The plate sits on a white marbled surface decorated with scattered bright red roses, a green leafy pattern, a red woven coaster, and a pink woven placemat, adding contrast and color around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen or cooked beetroot instead of fresh?

Fresh beetroot is best for texture and flavor, but you can use cooked or frozen beetroot. If using cooked, reduce the added water in the batter to avoid it becoming too thin.