Looking for a healthy and tasty breakfast recipe? Try Oats Chilla – a savoury and protein-packed Indian pancake. Be sure to watch the video!
Estimated reading time: 3 minutes
- My Tried and True Tips
- Watch Oats Chilla Video
- Serving Suggestion
- Oats Chilla Recipe
Oats Chilla is a healthy, vegan, gluten-free Indian breakfast recipe. It has moong dal, oats, vegetables, and all kinds of good nutrients required to start your day.
For those new to the dish, ‘chilla’ or ‘cheela’ is the Indian term for savoury, egg-free pancakes or crepes. There are a variety of chilla recipes. Like besan chilla , dal cheela , and so on.
Recipe Highlights
- healthy, wholesome, fulfilling
- gluten-free & vegan
- highly customizable
- meal-prep friendly
- easy to prepare
The Chilla Batter
This gluten-free oats chilla batter is made with two key ingredients:
- Oats : I use quick breakfast oats for making the chilla batter.
- Yellow Moong Dal: The yellow moong dal adds a protein quotient to the chilla and gives it a crisp texture.
This is a meal-prep-friendly batter . You can store it in the refrigerator for 2 – 3 days. Then, please bring it to room temperature before making the chilla.
My Tried and True Tips
- Soaking moong dal is essential to make a smooth dal chilla batter.
- Grind soaked moong dal to a smooth consistency. It should not be coarse or lumpy.
- Always use a cast-iron skillet for making roti, dosa, or cheela.
- It is very important to let chilla turn crisp from one side. Then, flip it to cook from the other side. Oats Chilla is not flipped again and again . Only twice ( refer to recipe video ). Once crisp from the base, flip and cook from the topping side.
Watch Oats Chilla Video
Serving Suggestion
The indulgent Indian breakfast recipes are the things of the weekend. For busy weekdays, meal-prep-friendly breakfast recipes like oats moong dal chilla are on my list.
You can serve oats chilla with a variety of side dishes like mint raita or masala curd, green chutney or pickle , masala potato fry or any other dipping sauce of your choice
More Healthy Oats Recipes
- Oats Soup
- 4 Overnight Oats
- Apple Oats Muffin
- Homemade Oat Milk
- Oats Apple Pancakes
- Moong Dal Oats Khichdi
- Gluten-Free Oats Cutlet
- Mango Oats Breakfast Smoothie
Ingredients
Ingredients For Batter:
- ▢ 1 Cup yellow moong dal
- ▢ ½ Cup instant oats or whole oats
- ▢ 1 teaspoon fenugreek (methi) seeds
- ▢ 1 green chilli
- ▢ 1 tablespoon roughly chopped ginger
- ▢ Salt to taste
- ▢ ½ teaspoon red chili powder
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon cumin (jeera) powder
- ▢ ¼ Cup cooking oil
Ingredients For Topping:
- ▢ 1 Cup finely chopped onion
- ▢ 1 Cup finely chopped tomato
- ▢ ¼ Cup finely chopped coriander
Instructions
Prepare Batter:
- To prepare the Oats Moong Dal Chilla, first make powder of oats in mixer. Transfer to a bowl and set aside.
- Wash and soak yellow moong dal and fenugreek seeds in water for 4 – 5 hours. After soaking, drain the water from the yellow moong dal.
- In the mixer, grind the soaked moong dal to a fine paste along with green chili, ginger using ¼ cup water. Make sure not to use more than ¼ Cup of water.
- In a mixing bowl combine together powdered oats, moong dal paste, spices, and salt. Whisk to make a smooth, lump-free batter. The batter will be similar to the consistency of a dosa batter or pancake batter.
Prepare Chilla (Pancake):
- Once batter is ready, heat a non stick pan over medium heat. Grease the pan with a teaspoon or so of cooking oil.
- Pour a ladle full of batter on the pan and spread it in a circular motion to form a pancake style chilla. Sprinkle chopped onion, tomato, coriander on the chilla.
- Drizzle little oil around the chilla, cook it until you notice the edges are getting brown and leaving the pan easily. Flip and cook on the other side for a few seconds
- Once Oats Moong Dal Chilla is crisp on both sides, transfer it to a plate and proceed to make the chillas with the remaining batter.
- Serve the Oats Moong Dal Chilla with green chutney/pickle for the wholesome breakfast or lunch.
Recipe Notes:
- Soaking moong dal is very essential to make a smooth dal chilla batter. Grind soaked moong dal to a smooth consistency.
- The pancake batter should be smooth and of spoon dropping consistency .
- It is very important to let chilla turn crisp from one side. Then, flip it to cook from the other side. Moong Dal Chilla is not flipped again and again .
- DO NOT try to remove dal chilla forcefully from the pan to flip. The chilla will break apart and would turn mushy.
- You can store the chilla batter in the refrigerator for 2 – 3 days. Bring it to room temperature before using.
- Chilla Recipe Variations You can customize dal cheela by adding spices, seasoning like garlic, ginger, fresh herbs, and add-on toppings such as grated cheese or chopped vegetables. Or you can make dal cheela without oats with a delicious dosa-style potato stuffing or with masala paneer .
Nutrition
We follow a strict NO SPAM Policy
Oats Chilla Recipe
Equipment
- Grinder
- Mixing Bowl
- Tawa/Griddle
Ingredients
Ingredients For Batter:
- 1 Cup yellow moong dal
- ½ Cup instant oats or whole oats
- 1 teaspoon fenugreek (methi) seeds
- 1 green chilli
- 1 tablespoon roughly chopped ginger
- Salt to taste
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin (jeera) powder
- ¼ Cup cooking oil
Ingredients For Topping:
- 1 Cup finely chopped onion
- 1 Cup finely chopped tomato
- ¼ Cup finely chopped coriander
Instructions
Prepare Batter:
- To prepare the Oats Moong Dal Chilla, first make powder of oats in mixer. Transfer to a bowl and set aside.
- Wash and soak yellow moong dal and fenugreek seeds in water for 4 - 5 hours. After soaking, drain the water from the yellow moong dal.
- In the mixer, grind the soaked moong dal to a fine paste along with green chili, ginger using ¼ cup water. Make sure not to use more than ¼ Cup of water.
- In a mixing bowl combine together powdered oats, moong dal paste, spices, and salt. Whisk to make a smooth, lump-free batter. The batter will be similar to the consistency of a dosa batter or pancake batter.
Prepare Chilla (Pancake):
- Once batter is ready, heat a non stick pan over medium heat. Grease the pan with a teaspoon or so of cooking oil.
- Pour a ladle full of batter on the pan and spread it in a circular motion to form a pancake style chilla. Sprinkle chopped onion, tomato, coriander on the chilla.
- Drizzle little oil around the chilla, cook it until you notice the edges are getting brown and leaving the pan easily. Flip and cook on the other side for a few seconds
- Once Oats Moong Dal Chilla is crisp on both sides, transfer it to a plate and proceed to make the chillas with the remaining batter.
- Serve the Oats Moong Dal Chilla with green chutney/pickle for the wholesome breakfast or lunch.
Video
Notes
- Soaking moong dal is very essential to make a smooth dal chilla batter. Grind soaked moong dal to a smooth consistency.
- The pancake batter should be smooth and of spoon dropping consistency .
- It is very important to let chilla turn crisp from one side. Then, flip it to cook from the other side. Moong Dal Chilla is not flipped again and again .
- DO NOT try to remove dal chilla forcefully from the pan to flip. The chilla will break apart and would turn mushy.
- You can store the chilla batter in the refrigerator for 2 - 3 days. Bring it to room temperature before using.
- Chilla Recipe Variations You can customize dal cheela by adding spices, seasoning like garlic, ginger, fresh herbs, and add-on toppings such as grated cheese or chopped vegetables. Or you can make dal cheela without oats with a delicious dosa-style potato stuffing or with masala paneer .
Nutrition
Looking for an easy pasta dish? Try garlic mushroom pasta with earthy mushrooms, and fragrant garlic, it’s a perfect vegetarian dinner recipe.
Estimated reading time: 6 minutes
- Ingredients You’ll Need
- How To Cook Mushroom Pasta
- Serving Suggestion
- My Tried and True Tips
- Garlic Mushroom Pasta Recipe
The combination of earthy mushrooms, fragrant garlic, and al dente pasta together creates a comforting dinner that’s both flavourful and easy to make.
Garlic mushroom pasta is a delicious meal that can be tailored to suit different tastes and dietary preferences. It is perfect pasta recipe when you’re looking for a quick yet satisfying dinner that doesn’t compromise on flavour.
Recipe Highlights
- perfect for family dinner
- no cream. no added sugar
- possible vegan (skip cheese)
- requires less than 30 minutes
Ingredients You’ll Need
- Pasta – I use penne or rigatoni for this pasta recipe. You can use pappardelle, fettuccini, or spaghetti also.
- Olive Oil or Butter or both for cooking the garlic and mushrooms.
- Mushrooms from cremini, button, baby bellas, Swiss brown, porcini, to shitake, add as per your taste preference. Meaty and fibrous mushrooms taste good in this pasta recipe.
- Garlic is the soul of this mushroom pasta recipe. I recommend not to skip or skim the quantity.
- Stock or boiled pasta water gives a delicious depth of flavour. Highly recommended.
- Dijon mustard and Red Wine Vinegar for enhancing the flavour.
- Baby Spinach enhances the nutritional value of the dish and add a splash of green too.
- Herbs : Fresh thyme and finely chopped parsley
- Seasoning: Salt, Crushed Pepper, Oregano
How To Cook Mushroom Pasta
Cook the Pasta:
- Begin by bringing a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente. This usually takes around 10 minutes, depending on the type of pasta used.
- Reserve about ¼ – ½ cup of the pasta cooking water, drain the pasta and set it aside.
Cook the Garlic and Mushrooms:
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the finely chopped garlic, thyme, and sauté for about 20 – 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
- Add the sliced mushrooms to the skillet. Season with salt.
- Cook stirring occasionally, until the mushrooms are golden brown and have released their moisture.
Making Sauce:
- Add red wine vinegar, oregano, and ¼ cup of stock or reserved pasta water. Taste and adjust the seasoning with more salt and pepper if needed.
- Stir the sauce and increase the gas flame to high.
Add Pasta and Spinach:
- Add the cooked pasta and baby spinach to the skillet.
- Toss everything together until the pasta is well coated with the sauce and spinach leaves softened. This could be more like a stir frying step.
- Once the pasta is well coated and the sauce is creamy, remove the skillet from the heat.
Serving Suggestion
Transfer the garlic mushroom pasta to serving plates.
Garnish with freshly chopped parsley and a sprinkle of red pepper flakes for a touch of heat if desired. For serving sprinkle grated parmesan cheese. Another favourite topping of mine is a drizzle of chilli oil . It add the perfectly delicious kick.
To indulge in an Italian style meal serve mushroom pasta with cherry tomato salad , and toasted garlic bread.
My Tried and True Tips
- Mushroom Variety: Use a mix of different mushrooms for a more complex flavour. Shiitake, portobello, and oyster mushrooms are great additions.
- Add Protein: For a more substantial meal, consider adding grilled chicken, shrimp, or crispy bacon.
- Vegan Option: For a vegan version, replace the butter with olive oil or vegan butter, and omit Parmesan cheese instead add nutritional yeast.
- Creamy Sauce: If you prefer a creamier sauce, add the heavy cream or half-and-half along with parmesan after browning the mushrooms. Stir well and let it simmer for a few minutes until slightly thickened.
More Pasta Recipes
- Pasta Soup
- Basil Pesto Pasta
- Fusilli Pasta Caprese
- Spaghetti with Shrimps
- Greek Orzo Pasta Salad
- Pasta with Cherry Tomatoes
- Stir Fry Pasta with vegetables
Ingredients
- ▢ 250 gram penne pasta (cooked)
- ▢ 2 tablespoon butter or olive oil
- ▢ 1 tablespoon minced garlic
- ▢ 2 sprigs thyme
- ▢ 300 gram mushrooms, sliced
- ▢ 1 teaspoon Dijon Mustard
- ▢ 1 teaspoon red wine vinegar
- ▢ ¼ Cup boiled pasta water
- ▢ ½ teaspoon cooking salt or to taste
- ▢ crushed black pepper or to taste
- ▢ 1 Cup baby spinach leaves
- ▢ Handful of parsley, chopped
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. This usually takes around 10 minutes, depending on the type of pasta used.
- Reserve about ¼ – ½ cup of the pasta cooking water, drain the pasta and set it aside.
- In a large skillet, heat the olive oil or butter over medium heat. Add the finely chopped garlic, thyme, and sauté for about 20 – 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
- Add the sliced mushrooms to the skillet. Season with salt. Cook stirring occasionally, until the mushrooms are golden brown and have released their moisture.
- Add red wine vinegar, oregano, and ¼ cup of stock or reserved pasta water. Taste and adjust the seasoning with more salt and pepper if needed. Stir the sauce and increase the gas flame to high.
- Add the cooked pasta and baby spinach to the skillet.
- Toss everything together until the pasta is well coated with the sauce and spinach leaves softened. This could be more like a stir frying step.
- Once the pasta is well coated and the sauce is creamy, remove the skillet from the heat.
- Garnish with freshly chopped parsley or drizzle of chilli oil . Serve warm with toasted garlic bread.
Recipe Notes:
- Use a mix of different mushrooms for a more complex flavour. From cremini, button, baby bellas, Swiss brown, porcini, to shitake, add as per your taste preference.
- If you prefer a creamier sauce, add the heavy cream or half-and-half along with parmesan after browning the mushrooms. Stir well and let it simmer for a few minutes until slightly thickened.
- Store the leftover pasta in the refrigerator. While reheating add a splash of vegetable stock or cooking cream or half and half.
Nutrition
We follow a strict NO SPAM Policy
