Indian

Indian pancakes (oats chilla)

Name: Indian pancakes (oats chilla) recipe
Yield: 12
Cuisine: /indian
Ingredients: 90g rolled oats; 150g chickpeas; 2 tsp caraway seeds; 1 tsp ground turmeric; 300g ripe tomatoes, finely chopped; 165.00 ml finely chopped coriander, plus extra sprigs to serve; 1 long green chilli, deseeded, finely chopped; 1 red onion, finely chopped; 20.00 ml vegetable oil; Lime wedges, to serve; 1/2 tsp cumin seeds; 125.00 ml each mint; 1 garlic clove, chopped; 15g ginger; 1 long green chilli, deseeded, chopped; 280g yoghurt

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by Lucy Nunes

Delicious Team

Jun 30, 2023

We love a savoury breakfast. This one is warm and comforting, but manages to feel fresh and healthy at the same time.

1 cup (90g) rolled oats
1 cup (150g) chickpea (besan) flour
2 tsp caraway seeds
1 tsp ground turmeric
300g ripe tomatoes, finely chopped
2/3 cup finely chopped coriander, plus extra sprigs to serve
1 long green chilli, deseeded, finely chopped
1 red onion, finely chopped
1 tbs vegetable oil
Lime wedges, to serve

Raita (makes 1 1/4 cups)

1/2 tsp cumin seeds
1/2 cup each mint and coriander leaves
1 garlic clove, chopped
3cm fresh ginger (15g), peeled, sliced
1 long green chilli, deseeded, chopped
1 cup (280g) Greek-style yoghurt

Method

1.

Place oats in a food processor and whiz until a flour. Transfer to a bowl with the flour, caraway, turmeric and 2 tsp salt flakes. Whisk to combine, then whisk in 1 1/2 cups (375ml) water until smooth (see note). Add half the tomato to the batter with half the chopped coriander and chilli, and three-quarters of the onion. Combine remaining tomato, chopped coriander, chilli and onion in a small bowl. Stir batter and stand for 20 minutes.
2.

Meanwhile, for the raita, toast cumin seeds in a small frypan over medium heat for 1-2 minutes until fragrant. Transfer to a mortar and grind with a pestle to a powder. Transfer to a food processor with herbs, garlic, ginger and chilli and whiz until very finely chopped. Add yoghurt and whiz until combined. Season with salt flakes. Transfer to a small bowl.
3.

Heat a large non-stick frypan over medium heat. Add 1 tsp oil, then spoon 1/4-cup measures of batter into the hot pan, spreading each out to a 9cm-wide circle. Cook for 3 minutes each side or until lightly golden. Add 1 tsp oil as you cook each batch of pancakes. Transfer pancakes to a plate covered with foil to keep warm as you go.
4.

Sprinkle pancakes with reserved onion mixture, drizzle over raita, scatter with extra coriander and serve with lime wedges.