Healthy Indian Oats Pancake Recipe

Start your day on a healthy and delicious note with Healthy Indian Oats Pancakes, a modern twist on the traditional North Indian cheela. Made with wholesome rolled oats, fine rava, yogurt, and a blend of vibrant spices, this recipe is quick, tasty, and high in nutrition. The subtle earthiness of oats pairs beautifully with the gentle heat from green chilies, the aromatic ginger, and the freshness of onions and tomatoes. It’s a fantastic alternative to plain oats and milk, especially for those who prefer a savory breakfast over something sweet or cold.

Oats Chilla is perfect for busy mornings—or any meal, really—balancing heartiness and lightness in every bite. The batter comes together in minutes, ready to hit the hot pan, crisp up to golden perfection, and deliver that satisfying crunch outside with a soft, flavorful inside. Versatile and customizable, you can toss in more veggies like bell peppers or carrots for extra color and crunch. Serve this protein-packed pancake with your favorite green chutney or tangy yogurt dip, and enjoy a filling meal that keeps you energized for hours.

Healthy Indian Oats Pancake Recipe

Print Recipe

By Malini Serves: 6 Prep Time: 5 minutes Cooking Time: 15 minutes

Ingredients

• 1 cup rolled oats
• 2 tbsp fine rava (semolina/suji)
• 1/4 cup curd (yogurt)
• 1 cup water
• 1/4 tsp turmeric powder
• 1/2 tsp ginger paste
• 2 green chillies, finely chopped
• 1/2 tsp crushed cumin seeds (jeera)
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped tomato
• 1/2 tsp salt
• Olive oil, for roasting

Instructions

1

Begin by dry roasting the rolled oats in a pan on medium heat until they become slightly golden and crisp. Allow the oats to cool completely, then grind them into a fine powder using a blender.

2

Transfer the oats powder to a large mixing bowl. Add the fine rava, curd, and water, and whisk until you achieve a smooth, lump-free batter.

3

Mix in turmeric powder, ginger paste, chopped green chilies, crushed cumin, onion, tomato, and salt. Stir well to create a thick yet flowing chilla batter.

4

Heat a non-stick tawa or skillet on medium flame. Pour a ladleful of batter onto the tawa and gently spread to form a round pancake.

5

Drizzle a little olive oil around the chilla, cover, and cook for about a minute.

6

Flip the chilla carefully and cook the other side, pressing gently, until both sides are golden brown and crisp.

7

Repeat with the remaining batter. Serve hot with green chutney for the best flavor.

Notes

Tips:
For enhanced flavor, always dry roast the oats before grinding., Customize by adding grated carrots, chopped bell peppers, or blanched broccoli for extra nutrition., Cook on medium heat and ensure you spread the oil evenly for even crisping., Carefully flip the chilla to keep it from breaking., Adjust water to maintain a thick, pourable batter consistency.