Oats chilla- healthy recipe:


Oats is rich in fiber, prevents diabetes, aids in weight loss, rich in proteins, boosts the immune system, prevents cancer, boosts energy, improves cholesterol, controls blood pressure etc. Oats chilla is a healthy alternative for breakfast.

Preparation time: 5 minutes

Cooking time: 15 minutes

Servings: 6


Oats – 1 cup (powder form)

Besan (gram flour) – ¼ cup

Cumin seeds (zeera) – ½ tsp

Carom seeds (ajwain) – ¾ tsp

Turmeric – ¼ tsp (can be skipped)

Carrots – ½ cup (grated)

Onions – 2-3 tbsps (finely chopped – optional)

Coriander leaves – 2 tbsps (finely chopped)

Salt to taste.


Add One Cup of oats to a grinder jar. Grind to a slightly coarse powder. If the floor is two cores the word gila can break. Add it to mixing bowl along with besan, cumin seeds , carom seeds , salt , turmeric , carrots , onions , chillies, , coriander leaves. If you chop the onions too big they won’t cook well. make a batter adding water as needed. The battle should be of spreading consistency similar to that of dosa batter. And add salt according to your taste.  Heat the pan well and when it is hot enough, drizzle few drops of oil and smear with a tissue or cloth. If using a non stick pan you don’t need to grease it. Regulate the heat medium flame. Mix the batter well. Pour 1 ladle full of batter. Spread it with a light hand. Do not spread it too much if the batter is too thick, you won’t be able to spread it as it will stick to the ladle as you spread. add 1 Tsp of oil or ghee around the edges. Cook until the base is firm and set well. flip it. cook on the other side as well, pressing down gently with a spatula. Serve oats chilla hot or warm.


Rich in vitamins and encourages healthy gut. Idli is a fermented food, and fermentation increases bio-availability of minerals in food, helping the body assimilate more nutrition. The bio availability of proteins and vitamins B content in the food increases.


Urad dal/skinned blackgram – ½ cup

Idli rice/ rava – 1 cup

Fenugreek seeds – ½ tsp

Salt – ½ tsp

Chilled water – ¾ – 1 cup (for grinding dal)

Water – ½ cup (for grinding rice)


Add urad dal & methi seeds to a bowl. Add rice or idli rava/ rice to another bowl. Wash them very well separately until water runs clear. Soak them separately in water for at least 6 hours.

How to make idli batter:

After 6 hours, drain the water from the bowls. Add dal, methi, salt & ¾ cup water to a blender jar or wet grinder. You may need another 2 – 4 tbsps water while blending. Blend all of them till thick, smooth, bubbly & frothy. The idli batter should not turn hot or even warm as it makes dense idli. Drain off the water thoroughly from the rava. Squeeze excess water from the rava with the help of both your palms. Rava must not look soggy. It must have absolutely no water in it, else the batter will become runny. Transfer this to the batter and mix well with hands, as it helps to ferment quickly.

How to make idli:

On a high flame, bring water to a boil in an idli steamer or a pressure cooker. Meanwhile grease your idli plates lightly. Mix the idli batter gently 1 -2 times only. Do not over do as the aerated batter will turn flat. Fill the moulds with batter. When the water begins to bubble and steam up, place the stand in the steamer. Cover & steam for exactly 10 mins on a high flame. Once done turn off and wait for 2 mins. Remove the idli stand set aside to cool down for 2 – 3 minutes. With the help of a spoon remove the idlis and serve with chutney or sambar.

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