Oats & Besan Chilla

A healthy snack for the calorie conscious.

• 1 bowl (200ml) of rolled oats
• 1 cup of water
• 2 tablespoons of besan (gram flour)
• 2 tablespoons each of chopped or grated vegetables like carrot, capsicum, cabbage, onion and coriander.
• 1/2 tablespoon of chopped ginger and green chilli
• 1/2 teaspoon of chilli flakes
• 1/2 teaspoon of cumin and coriander powder
• 1/4 teaspoon of black pepper powder
• 1/4 teaspoon of turmeric powder
• Salt, as per taste
• Anantya Organic Cold Pressed Coconut Oil, as required

• Cook the oats for 3-4 minutes in a pan on low flame.
• Once it cools down put it in a blender and grind it till it turns into flour.
• Add the besan, carrot, capsicum, cabbage, onion, coriander and water to the flour and mix well.
• Keep aside for 10 minutes until the oats puff up.
• Heat Anantya Organic Cold Pressed Coconut Oil on a tava over a low flame before spreading the chilla batter evenly.
• Add more oil to the chilla and cook it over on low-medium heat for 1-2 minutes.
• Flip it over once it starts turning brown.
• Keep cooking till it turns golden brown.

 

Serve with ketchup or chutney.