Who does Pancake originally belong to ?
America, Britain and France have various claims to it, and with it various methods too - both with leavened and unleavened batter. The Indian pancake - Dosa (and with all its versions - Ghavan (maharashtra), Cheela/ Chilla (North and Western India), Polo (Konkani / GSB Cuisine)) have all been immortalised as Pancakes across various states.
Pancake has essential 3-4 major components - flour, leavening agent, salt (some use eggs and some dont !). Pancakes could be sweet or savoury. I already have a GF Chocochip Pancake which my little one loves, so I was all set to make a savoury one as she's the only one who likes anything sweet for breakfast.
Oats and Amaranth Chilla
This Chila / Cheela today is inspired by Renu's recipe, and am very happy that most of her flours across bakes and recipes are Gluten Free.
I have used fresh Amaranth leaves as I had access to it. You may use Dill as I made in my Quick Besan Pudla or any other green like Palak (Spinach) or Methi (fresh fenugreek) too. My elder one is now taking after my love for Cheela. I usually make it as a 4 pm snack too when the kids are back from school for a filling snack, and it helps me sneak in lesser liked veggies (and Oats) which otherwise the kids may not prefer in the Original form. You may also add onion, garlic, tomatoes for a different variant like my Vegan and GF Tomato Omelette.
More pancake ideas below. For 20+ varieties of Dosa and Uttapams, click here.
All in all, a snack / breakfast pancake that you can make in a jiffy with less than 5 mins of prep time and almost nil standing time as well. Its a nutritious, filling for post-workout as well.
Let's get to the recipe:
Gluten Free, Vegan Oats and Amaranth leaves Cheela (Jain style)
Prep time - 15 mins, Cook time - 10 mins, Makes - 4 to 5 servings
Spice level : medium, difficulty level : easy; cuisine :Indian
1 cup = 200 ml
What you need to make Oats and Amaranth Cheela
- 1.5 cups Oats (Powdered - 1.5 cups)
- ½ cup Gramflour (Besan)
- 1 teaspoon Salt
- ⅔ cup Red Amaranth leaves (washed and chopped fine)
- 2 Green chillies (minced fine)
- ½ teaspoon Red Chilli powder (opt.)
- ½ inch Ginger (crushed) (opt. I didnt use as this was a Jain version)
- ½ teaspoon Carrom Seeds ( Ajwain - crushed - don't skip this for a unique flavour)
- ½ teaspoon Turmeric
- 2 tablespoon Oil (approx ½ teaspoon for each cheela)
How to make Oats and Amaranth Cheela:
- Dry roast the Oats for 30-40 seconds till just warm, cool and powder.
- In a large bowl, add both the flours, salt, spices and mix well. Add 3-4 tablespoon of water to make a thickish batter. Add the leaves and 1 teaspoon of oil and 5-6 tablespoon more water to make a flowing batter.
- Check for salt and spices and rest batter for 10 mins by which time the tava / skillet heats up.
- On a medium hot tava / skillet, pour 1 large ladle of the batter to a thickish pancake. Drizzle oil on and around it. Let it cook to golden brown, flip and cook again for ½ min till crisp.
- Serve hot with some pickle or elaichi chai (Indian style Cardamom tea). It's spicy on its own, so really doesn't need a side.
PIN FOR LATER
OTHER PANCAKES /. CHEELA YOU MIGHT LIKE
GF and vegan Chocochip Pancake
Quick Besan Pudla (GF and vegan)
Oats and Amaranth Cheela
Equipment
- Bowl
- Tava / Skillet
- Spatula
Ingredients
- 1.5 cups Oats GF
- ½ cup Gramflour Besan
- 1 teaspoon salt
- ⅔ cup Red Amaranth leaves washed and chopped fine
- 2 Green Chillies minced fine
- ½ teaspoon Red Chilli Powder opt.
- ½ inch Ginger crushed (opt. I didnt use as this was a Jain version)
- ½ teaspoon Carrom seeds Ajwain - crushed - don't skip this for a unique flavour
- ½ teaspoon Turmeric
- 2 tablespoon Oil approx ½ teaspoon for each cheela
Instructions
- Dry roast the Oats for 30-40 seconds till just warm, cool and powder.
- In a large bowl, add both the flours, salt, spices and mix well. Add 3-4 tablespoon of water to make a thickish batter. Add the leaves and 1 teaspoon of oil and 5-6 tablespoon more water to make a flowing batter.
- Check for salt and spices and rest batter for 10 mins by which time the tava / skillet heats up.
- On a medium hot tava / skillet, pour 1 large ladle of the batter to a thickish pancake. Drizzle oil on and around it. Let it cook to golden brown, flip and cook again for ½ min till crisp.
- Serve hot with some pickle or elaichi chai (Indian style Cardamom tea). It's spicy on its own, so really doesn't need a side.
Swati says
Using Amaranth leaves in chilla makes it more nutritious.. Love to make different type of chillas for my kids in breakfast or for quick and light dinner.. Will love to have these delicious chillas with green chutney and a cup of tea!
preethi'scuisine says
Loved the idea of adding amaranth to besan cheela. Makes it very healthy and filling. I am sure my boys will love it.
Priya Iyer says
The Cheela looks just brilliant, Kalyani! Love the use of amaranth leaves here. Great way to make use of oats.
Poonam Bachhav says
Never used amaranth leaves in cheela. This oats and amaranth cheela sounds so nutritious ! Bookmarking this recipe.
Archana says
Looks so delicious. I love the use of amaranth leaves in the pancakes.
Shobha says
I like the addition of amaranth leaves in the cheela. Very nice and healthy recipe with oats
Mayuri Patel says
Besan pudla or cheela along with sweet wheat ones was a meal occasionally for our huge family when I was growing up. Sometimes when my mum didn't get enough methi, she would add chopped amaranth leaves. Love your version of using more of oats than besan. Ideal way to get family to enjoy the health benefits of both oats and amaranth.
Priya Vj says
Hey mere style wala pancakes these are ...jain pancakes..superb kalyani!!
Anu says
I have never tried the combination of oats and besan in a pancake recipe. Must give it a try. Also adding amaranth leaves makes these pancakes nutrient dense.
Sujata Roy says
Oats chila sounds super healthy and delicious. Loved the use of amaranth leaves in batter. Loved this nutritious recipe. Perfect for wholesome breakfast.
Rafeeda AR says
I am totally excited about the idea or amaranth leaves in a pancake, that doesn't have any nasty ingredients... What a fantastic idea!
Narmadha says
Oats besan chilla looks so delicious and inviting. I like the idea of using amarnath leaves. Over all very healthy and nutritious breakfast
jayashree says
This cheela with oats and amaranth leaves looks tasty and ideal for a quick breakfast. Love savoury versions of pancake and this looks ideal for us.
priyah says
Cheela with AMARNATH leaves...so different...very tasty
mildly indian says
What a collection of beautiful recipes you have here. Enjoying each one. I like the fact that the leafy greens are amaranth as I can grow them and get them going. Thankyou
Sasmita says
Oats pancake sounds super healthy and delicious kalyani ! Also loved the use of red amaranth leaves in the batter here, will make some.