This year, instead of reaching for those guilt-inducing, sugar-laden treats, I found myself drawn to something vibrant, nourishing, and surprisingly romantic: a Beetroot Oats Chilla. It started with a desire to celebrate Valentine’s Day with my loved ones without derailing our health goals, and honestly, the gorgeous pink hue of beetroot just screamed “love” to me! What I discovered was a recipe that not only tasted fantastic but also offered a multitude of benefits, making it an absolute winner for anyone looking for a healthy, delicious, and weight-loss-friendly option.
Why you’ll love this dish
If you’re on a journey towards better health or simply want to incorporate more nutrient-dense foods into your diet, this Beetroot Oats Chilla is about to become your new best friend. It’s a fantastic choice for a number of reasons beyond just its striking color. First off, it’s incredibly versatile – perfect for a hearty breakfast, a light lunch, or even a wholesome dinner. Then there’s the undeniable health factor: packed with fiber, vitamins, and minerals, it keeps you feeling full and energized, making it an excellent ally for weight management. Plus, who can resist a dish that’s both beautiful and good for you, especially around Valentine’s Day?
> “I was skeptical about a ‘healthy’ chilla, but this Beetroot Oats Chilla completely won me over! It’s so flavorful, surprisingly filling, and that color? Absolutely stunning. A fantastic guilt-free option.” – A happy chilla convert
The cooking process explained
Making these Beetroot Oats Chilla is a lot simpler than you might think! Essentially, you’re blending together oats, beetroot, and a few other key ingredients to form a smooth batter. This batter then gets spread onto a hot pan, much like making a pancake or a crêpe, and cooked until golden and firm. The magic really happens in the blender, where all the flavors and nutrients come together seamlessly to create a vibrant, wholesome base for your chilla.
What you’ll need
Gather these items from your pantry and fridge:
- Rolled Oats: 1 cup (the main base, provides fiber)
- Fresh Beetroot: 1 medium-sized (peeled and roughly chopped, for color and nutrients)
- Besan (Gram Flour): 1/2 cup (adds protein and helps with binding)
- Green Chillies: 1-2 (finely chopped, adjust to your spice preference)
- Ginger: 1 inch piece (grated, for flavor)
- Fresh Coriander Leaves: 2 tablespoons (chopped, for freshness)
- Cumin Powder: 1/2 teaspoon
- Turmeric Powder: 1/4 teaspoon (for a subtle earthy note and color boost)
- Salt: To taste
- Water: As needed (about 1/2 to 3/4 cup, for blending)
- Oil or Ghee: For cooking (a very small amount for greasing the pan)
Chef’s Note: If you don’t have rolled oats, quick oats will work too, but rolled oats give a slightly better texture. For a milder flavor, you can slightly reduce the amount of ginger.
Directions to follow
Let’s get cooking! Here’s how to bring your Beetroot Oats Chilla to life:
- Prepare the Oats: First, take your rolled oats and dry roast them in a pan over medium heat for about 2-3 minutes until they are lightly fragrant. Let them cool, then grind them into a fine powder in a food processor or blender.
- Blend the Beetroot: In the same blender, combine the peeled and chopped beetroot with about half a cup of water. Blend until you have a smooth, vibrant puree.
- Make the Batter: In a large mixing bowl, combine the ground oat flour, beetroot puree, besan, chopped green chillies, grated ginger, chopped coriander leaves, cumin powder, turmeric powder, and salt.
- Adjust Consistency: Gradually add more water, a tablespoon at a time, mixing continuously, until you achieve a smooth, pourable batter consistency similar to pancake batter. It should not be too thick or too thin. Let the batter rest for 10-15 minutes. This allows the oats to absorb the liquid and helps the chilla cook better.
- Cook the Chillas: Heat a non-stick tawa or flat griddle over medium heat. Lightly grease it with a tiny bit of oil or ghee.
- Pour and Spread: Once the tawa is hot, pour about a ladleful of the batter onto the center and gently spread it outwards in a circular motion to form a thin, even chilla.
- Cook and Flip: Drizzle a few drops of oil around the edges of the chilla. Cook for 2-3 minutes until the edges start to crisp and the top looks almost dry. Carefully flip the chilla and cook on the other side for another 1-2 minutes until it’s golden brown and cooked through.
- Serve Hot: Remove the cooked chilla from the tawa and repeat the process with the remaining batter. Serve them hot!
Best ways to enjoy it
These Beetroot Oats Chilla are incredibly versatile! For a simple yet satisfying meal, I love serving them with a dollop of fresh, plain Greek yogurt or a vibrant mint-coriander chutney. If you want to elevate your experience, consider a side of stir-fried vegetables or a quick cucumber raita. For a delightful breakfast, you can even top them with some grated paneer or a sprinkle of toasted seeds for added protein and crunch. They also make a fantastic base for a light lunch if you roll them up with some fresh spinach and a zesty dressing.
How to store & freeze
Once cooked, these chillas are best enjoyed fresh, but you can definitely make them ahead! Let any leftover chillas cool completely to room temperature. Stack them with parchment paper in between to prevent sticking, and then store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply warm them gently on a tawa (griddle) or in a microwave until heated through.
For longer storage, these chillas freeze remarkably well. After cooling completely, stack them with parchment paper, place them in a freezer-safe bag or container, and freeze for up to 1 month. When you’re ready to eat, thaw them overnight in the refrigerator and then reheat as described above. Always ensure they are thoroughly heated before consuming.
Helpful cooking tips
Achieving the perfect chilla is all about a few key details. Firstly, getting the batter consistency right is crucial – it should be smooth and pourable, not too thick or too thin. If it’s too thick, add a tiny bit more water; too thin, a tablespoon of besan might save it. Secondly, don’t rush the process; let the tawa heat up properly before pouring the batter. A medium heat ensures even cooking without burning the outside while leaving the inside raw. Lastly, try not to flip the chilla too early; wait until you see the edges crisping and the top drying out – this ensures it holds its shape and cooks through nicely.
Recipe variations
While delicious as is, this Beetroot Oats Chilla recipe is super adaptable. Here are a few creative twists you could try:
- Spice It Up: Add a pinch of red chili powder or finely chopped serrano peppers into the batter for an extra kick.
- Veggie Boost: Fold in some finely grated carrots, zucchini, or chopped spinach into the batter for an added nutritional punch and textural variation.
- Protein Power: For an extra protein boost, you could crumble in some low-fat paneer or use a higher protein flour blend.
- Aromatic Herbs: Experiment with other fresh herbs like dill or mint for a different flavor profile.
- Tangy Twist: A squeeze of lemon juice in the batter or served alongside can really brighten up the flavors.
Your questions answered
Q1: Can I make the batter ahead of time?
A1: Yes, absolutely! You can prepare the chilla batter up to 24 hours in advance and store it in an airtight container in the refrigerator. Just give it a good stir before cooking, and you might need to add a tiny splash of water if it has thickened too much.
Q2: What if I don’t have besan (gram flour)?
A2: While besan gives the chilla its characteristic texture and protein, you can try substituting it with whole wheat flour (atta) or even a gluten-free flour blend. The texture might be slightly different, but it will still be delicious.
Q3: Is this recipe suitable for a gluten-free diet?
A3: Since the recipe uses oats, which are naturally gluten-free, and besan (gram flour) which is also gluten-free, this recipe is suitable for a gluten-free diet, provided you use certified gluten-free oats to avoid cross-contamination.
Q4: How can I make these chilla crispier?
A4: For crispier chillas, spread the batter a bit thinner on the pan, use slightly more oil or ghee around the edges, and cook them a bit longer on lower heat until they turn golden brown and develop a crisp texture.
Vibrant Beetroot Oats Chilla for a Healthy Valentine’s Day
Equipment
- Blender or Food Processor
- Large Mixing Bowl
- Non-stick Tawa or Flat Pan
Ingredients
Main Ingredients
- Rolled Oats
- Fresh Beetroot
- Ginger
- Green Chili
- Cumin Powder
- Coriander Powder
- Turmeric
- Salt
- Water or Buttermilk
- Oil or Ghee
Instructions
Beetroot Chilla
- Grind rolled oats into a fine powder and set aside.
- Wash, peel, and roughly chop the fresh beetroot.
- Blend chopped beetroot, ginger, and green chili with ¼ cup of water or buttermilk until smooth.
- Combine beetroot puree, oat flour, cumin powder, coriander powder, turmeric, and salt, adding more liquid as needed to achieve a smooth batter.
- Let the batter rest for 10-15 minutes.
- Heat and lightly grease a non-stick tawa or pan over medium heat.
- Pour a ladleful of batter onto the pan and spread it into a thin, even chilla.
- Drizzle oil around the edges and cook for 2-3 minutes until golden; flip and cook for another 1-2 minutes until browned.
- Remove the cooked chilla and repeat the process with the remaining batter. Serve immediately.