Ingredients
- Oats flour (ground oats): 3/4 cup
- Semolina (rava/sooji): ¼ cup
- Curd: 2 tbsp
- Finely chopped onion: 2 tbsp
- Finely chopped tomato: 2 tbsp
- Finely chopped capsicum/carrot: 2 tbsp (any vegetables of choice)
- Green chili (finely chopped): 1 small (optional)
- Ginger paste: ½ tsp
- Cumin seeds: ½ tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp (optional)
- Salt: to taste
- Water: as needed
- Oil: 1-2 tsp (for cooking)
- Fresh coriander leaves (chopped): 1 tbsp
Preparation
In a mixing bowl, combine oats flour and semolina.
Add curd and mix well. Gradually add water to form a smooth batter (consistency like dosa batter).
Add chopped onions, tomatoes, capsicum/carrot, green chili, ginger paste, cumin seeds, turmeric powder, red chili powder, and salt.
Mix well to incorporate all ingredients. Adjust water if the batter is too thick.
Let the batter rest for 5-10 minutes to allow the semolina to soak up the water.
Heat a non-stick tawa or griddle on medium heat. Lightly grease it with a few drops of oil.
Pour a ladleful of batter onto the hot tawa and spread it gently in a circular motion to form a medium-thick chilla.
Drizzle a few drops of oil around the edges. Cook for 2-3 minutes on one side until golden brown.
Flip the chilla and cook the other side for another 1-2 minutes.
Once both sides are evenly cooked, remove it from the tawa.
Repeat the process with the remaining batter.
Serve hot Oats Rava Chillas with green chutney, or curd.
Pair it with a cup of buttermilk for a wholesome meal.
Notes
- The batter should be pourable but not runny. Adjust water accordingly.
- Use minimal oil for cooking to keep the recipe healthy.Let the batter rest so that the semolina softens and makes the chillas fluffy.
- Use vegetables of your choice, like spinach, grated zucchini, or finely chopped cabbage.
