How to make Oats, Besan, and Chaach Chilla for a light summer breakfast

Summer breakfasts are meant to be light on the gut and refreshing in taste. This nutritious chilla combines oats, besan (gram flour), and chaach for a protein-rich, gut-friendly breakfast which is light on the gut and at the same time refreshing when served with fresh mint-coriander chutney and curd on the side, Take a look at the simple recipe.

1/2 cup oats, 1/2 cup besan, 1 cup chaach, 1 small onion, 1 green chili, 1–2 tbsp coriander leaves, 1/2 tsp cumin seeds, 1/4 tsp turmeric, salt to taste, water, and oil for cooking

First of all, peel, wash, and chop onion, green chilli, and coriander leaves.

Add these veggies to a mixing bowl along with oats and besan. Give them a good mix.

Now, add chaach or buttermilk and whisk to form a smooth batter. Adjust consistency with a little water if required.

Add the seasonings including cumin seeds, turmeric, and salt. Let the batter rest for 5–10 minutes so the oats soften.

Heat a non-stick pan or tawa, grease it with some oil or ghee and pour a ladle of batter and spread gently into a thin circle.

Cook the chilla on low flame, drizzle a little oil around the edges and then cook on medium heat from both sides.

Once done, serve hot with green mint and coriander chutney and curd on the side.