Oat Masala Chilla Recipe

 

Oat Masala Chilla Recipe

Alright, let’s get into this oat masala chilla thing—it’s basically like an Indian pancake, but, you know, with actual flavor and some nutrition (no offense to plain pancakes, but come on).

What you’ll need

-          1 cup rolled oats (not the sad instant ones, the real deal)

-          1/2 cup of water

-          1/4 cup chopped onion (finely, unless you like big onion surprises)

-          1/4 cup grated carrot

-          1/4 cup chopped cilantro (or skip if you think cilantro tastes like soap, I guess)

-          1/2 tsp cumin seeds

-          1/2 tsp garam masala powder

-          1/4 tsp turmeric powder

-          Salt (just wing it)

-          1-2 green chilies, if you want some heat (go wild or play it safe)

Gear check:

-          Mixing bowl (obvious)

-          Non-stick pan or tava (if you have one of those, you fancy)

-          Spatula, unless you’re flipping with your hands (don’t)

How it goes down

1. Toss everything in a bowl—oats, water, onion, carrot, cilantro, all the spices, salt, and those chilies if you’re feeling brave. Just mix it up. No need to be precious.

2. Let it chill for 5-7 min. The oats will soak up the water and get all moody and thick.

3. Heat your pan—medium heat, not lava.

4. Scoop out a ladleful and plop it on the pan. Spread it into a circle. Or an uneven blob. Life’s messy.

5. Cook for 2-3 min, peek underneath, and if it’s golden, flip it. (If it falls apart, hey, rustic vibes.)

6. Same deal on the other side. You want it browned, not burnt.

7. Serve hot, obviously. Chutney or yogurt is top tier. Or eat it plain—no judgment.

Macros (because, why not)

-          Calories: 200-250 (depending on how heavy-handed you go with oil)

-          Carbs: 30-35g

-          Protein: 5-6g

-          Fat: 6-8g

-          Fiber: 4-5g

Pro tips & random upgrades

-          Switch up the spices. Seriously, whatever’s in your cabinet—coriander, chili powder, whatever.

-          Feeling extra? Toss in some cheese or nuts.

-          Garnish with more cilantro if you’re feeling fancy, or a dollop of yogurt if you want to look like you have your life together.

FAQ, because people always ask:

Can I make this in advance?

Yeah, sure. Mix it up, stick it in the fridge for a couple of hours. Don’t leave it for days, though.

Can I swap the spices?  

Duh. Make it yours. Just don’t blame me if you go wild and it tastes weird.

There you go. Healthy breakfast, snack, whatever. And it doesn’t taste like cardboard—promise.