Spiced Besan & Oats Pancakes (Chilla) are a healthy, protein-packed alternative to traditional pancakes, made with chickpea flour, oats, and fresh vegetables. These savory, flavorful pancakes are perfect for breakfast, snacks, or even a light dinner. Naturally gluten-free and rich in fiber, they’re a delicious way to start your day on a nutritious note!
Why You’ll Love This Besan & Oats Chilla Recipe
Nutrient-Rich – Packed with fiber, protein, and vitamins from chickpea flour and veggies.
Quick & Easy – Ready in just 40 minutes, making it a great meal prep option.
Naturally Gluten-Free – Skip the wheat flour for a completely gluten-free version.
Customizable – Add your favorite veggies or spices to suit your taste.
What Does It Taste Like?
These pancakes are savory, slightly spicy, and beautifully spiced with turmeric, ginger, and green chilies. The crispy edges and soft center make each bite delightfully satisfying. Serve them with mint chutney or yogurt for an authentic Indian touch!
Ingredients for Spiced Besan & Oats Pancakes (Chilla)
Main Ingredients (Serves 4)
2 cups besan (chickpea flour)
½ cup oats flour or whole wheat flour (atta)
1½ cups water
1 cup grated carrots
½ cup chopped spinach, methi (fenugreek), or spring onion
1 tablespoon grated ginger
1 tablespoon finely chopped green chilies
1 teaspoon red chili powder
½ teaspoon turmeric powder
Salt, to taste
2–3 tablespoons oil (for cooking)
Kitchen Tools You’ll Need
Mixing bowl
Whisk
Non-stick pan or tava (griddle)
Ladle or spoon
How to Make Spiced Besan & Oats Chilla
Step 1: Prepare the Batter
In a mixing bowl, combine besan, oats/wheat flour, red chili powder, turmeric, salt, and water.
Whisk until smooth and lump-free.
Add grated carrots, chopped spinach/methi, ginger, and green chilies. Mix well.
Ensure the batter has a pouring consistency—adjust water if needed.
Step 2: Heat the Pan
Heat a tava or non-stick pan over medium heat.
Lightly grease with a few drops of oil to prevent sticking.
Step 3: Cook the Chilla
Pour a ladleful of batter onto the hot pan.
Spread it evenly in a circular motion to form a thin pancake.
Drizzle a little oil around the edges and cook for 2–3 minutes on low-medium heat until golden brown.
Step 4: Flip & Finish
Flip carefully and cook the other side for 2 more minutes.
Flip once more to ensure even cooking and a crispy texture.
Step 5: Serve & Enjoy!
Serve warm with mint chutney, yogurt, or tomato ketchup.
What to Serve with Besan & Oats Chilla
Mint Chutney – A fresh, tangy contrast to the spiced chilla.
Greek Yogurt – A creamy, cooling side to balance the spices.
Tomato Ketchup – A kid-friendly dip option.
Masala Chai or Green Tea – A perfect beverage pairing.
Tips for the Best Chilla
Use fresh vegetables for the best flavor and texture.
Cook on medium heat to get a crispy yet soft texture.
For extra protein, add flaxseed meal or hemp seeds to the batter.
Make it crispier by cooking on medium-high heat for an extra minute.
How to Store and Reheat
Refrigerate: Store in an airtight container for up to 2 days.
Freeze: Stack between parchment paper and freeze for up to 1 month.
Reheat: Warm on a skillet for 2 minutes per side or microwave for 30 seconds.
Frequently Asked Questions
Can I make this completely gluten-free?
Yes! Skip the wheat flour and use only besan + oats flour.
What other vegetables can I add?
Try grated zucchini, bell peppers, finely chopped onions, or shredded cabbage.
Can I make the batter in advance?
Yes! The batter can be stored in the fridge for up to 12 hours. Stir before using.
How do I make a softer chilla?
Add an extra splash of water to make the batter slightly thinner.
Final Thoughts – A Healthy, Flavorful Breakfast
Spiced Besan & Oats Pancakes (Chilla) are a nutritious, quick, and delicious way to start your day. With crispy edges, soft centers, and bold flavors, this dish is a great gluten-free, high-protein alternative to traditional pancakes.
Try this healthy and wholesome recipe today!
More Indian Breakfast Recipes to Try
Moong Dal Chilla
Vegetable Upma
Rava Dosa
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