About: Vibrant Spinach & Oats Chilla

Looking for a healthy, tasty, and quick meal? This Spinach & Oats Chilla—also known as Palak Chilla—is your answer. Made from red lentils (masoor dal), oats, and fresh spinach, the batter blends up effortlessly without fermentation. It’s perfect for breakfast, lunch, or an easy light dinner

Why You will Love this Recipe

  • Gluten-free & vegetarian: Great for most diets.

  • Simple prep: Just soak, blend, and cook—no fancy steps.

  • Versatile: If you want. Serve with chutneys, yogurt, or transform into a veggie wrap.

Ingredients You Need

  • ½ cup masoor dal (red lentils), thoroughly rinsed and soaked for 1 hour or more.

  • ½ cup oats (protein, rolled, or instant)

  • 3 generous handfuls of baby spinach

  • 1-inch piece of ginger, roughly chopped

  • 1 green chili (adjust per spice preference)

  • ½ tsp cumin seeds

  • 1 tsp salt

  • Water: 2 cups for soaking, plus ~1 cup for blending

  • Ghee or oil, for cooking

Easy Step-by-Step Instructions

  1. Soak & rinse the masoor dal in warm water for at least an hour (or overnight)

2. Blend the soaked dal, oats, ginger, chili, cumin seeds, salt, spinach, and water until you get a smooth, pourable batter.

3. Cook on a medium-heated, lightly oiled or ghee-brushed skillet: pour ~⅓ cup batter, spread thin, and cook 2–3 minutes per side until golden brown.

Spinach & Oats Chilla

Serving Suggestions

  • Pair with white coconut chutney, mango pickle, or yogurt.

  • Go bold with sweet-spicy mango chutney.

  • Easy to munch with ketchup or transform into wraps with paneer or omelets for a filling option.

Storage Tips

  • Batter: Refrigerate for up to 2 days; stir before reusing.

  • Cooked chillas: Keep in the fridge and reheat on a pan or microwave for a quick snack.

Nutrition Highlights (per chilla)

  • Calories: 78 kcal

  • Carbs: 11 g, Protein: 4 g, Fat: 2 g, Fiber: 4 g

Final Thoughts

A simple, nourishing crowd-pleaser—ready in minutes, full of flavor, and loaded with greens. Whether you’re meal-prepping, embracing clean eating, or just need fast weekday meals, Vibrant Spinach & Oats Chilla delivers.

Frequently Asked Questions (FAQs)

1. How to make chilla with oats?
To make an oats chilla, blend rolled oats into a fine powder. Mix this powder with water, finely chopped vegetables (like onions, tomatoes, and bell peppers), and spices (turmeric, cumin powder, and green chilies) to form a batter. Let it rest for 10-15 minutes, then cook it on a non-stick pan like a regular chilla.

2. Can we mix oats with dal?
Yes, mixing oats with dal is a great way to boost the nutritional value of your meal. You can add oat flour to a dal batter for chilla or even cook oats with a lentil-based vegetable stew (dal) to make a hearty and fiber-rich porridge.

3. How much protein is in 2 oats chilla?
The protein content in 2 oats chilla can vary depending on the recipe and portion size. A typical oats chilla can have around 6-8 grams of protein. So, two chillas could provide approximately 12-16 grams of protein, especially if you add vegetables or use a protein-rich batter.

4. How to prepare oats for belly fat loss?
To prepare oats for belly fat loss, focus on keeping them simple and healthy. Cook rolled oats with water or low-fat milk. Avoid adding excessive sugar or high-calorie toppings. Instead, enhance the flavor with a pinch of cinnamon, a handful of berries, or a few nuts. The high fiber content of oats will help with satiety and digestion, which is key for managing belly fat.

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