Description
Beetroot Oats Chilla is a nutritious and delicious savory Indian pancake made with grated beetroot, oats, and semolina. It’s a wholesome, fiber-rich breakfast or snack option that combines earthy flavors with a mild spice kick, cooked to a perfect crisp on a non-stick tawa.
Ingredients
Scale
Paste 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)
Main Batter Ingredients
- 1 cup instant oats
- 1 cup semolina (suji)
- Salt (to taste)
- 1–2 cups water
- Oil (for cooking, preferably olive oil)
Instructions
- Prepare the beetroot paste: Grind the fresh ginger, green chillies, peeled and chopped beetroot, and cumin seeds together with 1-2 tablespoons of water to form a smooth paste. This will infuse the batter with fresh, spicy, and earthy flavors.
- Toast the oats: Heat a pan over medium flame and dry roast the oats until they turn lightly browned and crisp, stirring continuously to prevent burning. Once toasted, transfer them to a bowl and allow to cool completely to avoid clumping when ground.
- Grind oats and mix the batter: Add the semolina to the cooled oats and grind both into a fine powder using a blender or spice grinder. In a mixing bowl, combine this powder with the prepared beetroot paste, salt to taste, and 1 to 2 cups of water to form a smooth batter. Mix well and let it rest for 5 minutes to allow the semolina to absorb moisture and thicken.
- Cook the chilla: Heat a non-stick tawa or flat pan over medium flame. Pour a ladleful of batter onto the tawa and spread it evenly into a circular pancake shape. Drizzle a little olive oil around the edges and on top. Cook the chilla until the bottom side is golden and crisp, then flip and cook the other side similarly until done. Both sides should be slightly crisp but tender inside.
- Serve: Serve the Beetroot Oats Chilla hot along with green chutney or yogurt for a wholesome breakfast or snack.
Notes
- You can adjust the water quantity to make a batter consistency that is spreadable but not too runny.
- Using instant oats helps to reduce cooking time; regular oats can be used but may require soaking or additional grinding.
- The chilla can be cooked on a non-stick tawa or a flat skillet. Avoid high heat to ensure even cooking without burning.
- Add chopped fresh coriander or a pinch of chaat masala for added flavor, if desired.
- This recipe is naturally gluten-free if using gluten-free oats and semolina alternatives; otherwise, semolina contains gluten.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
Keywords: Beetroot chilla, oats chilla, savory Indian pancake, healthy breakfast, gluten-free option, vegetarian snack
