Dedicating this Low Cal Breakfast Recipe to all Oats lovers out there. If you are seeking variety for your daily oats consumption then here is an easy protein packed breakfast recipe which has the goodness of oats, lentil and loads of vegetables.

This recipe will yield about 12 Chillas each having 88 calories.

Chilla is a savory Indian pancake which is a very common breakfast option in many Indian homes, specially in Northern India. Typically, Chilla is made using Besan or Chickpea flour.

For this recipe, I ground soaked Moong Dal and Oats and then made Chilla after adding a lot of vegetables. You may use ground dry oats too but texture wise there may be slight differences. The soaked and ground oats give a silky and shiny texture which I personally prefer.

Meal Prep Idea

This recipe is my favorite meal prep recipe. I usually grind a big batch and refrigerate and everyday make chilla for my breakfast. The chili can be had as it is, or you can keep a slice of bread in between and fold from four sides to make a quick vegan bread omelet. I also sometimes stuff this between two slices of bread and then make a toasted sandwich.

In whatever way you have this recipe, this is going to taste delicious and at the same time is an easy way to incorporate a lot of nutrients.

Hope you will incorporate this Low cal breakfast recipe in your diet plan.

Since you are here, please do check some more breakfast recipes of mine.

INSTANT OAT BANANA BREAD, AIRFRYER RECIPE

GARDEN FOCACCIA BREAD WITH SEMOLINA, WITH ADDED PROTEIN

RED LENTIL DINNER ROLL, MASOOR DAL ROLL

HOMEMADE SANDWICH BREAD WITH SEMOLINA

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I hope you will try this easy low cal breakfast recipe and leave your comments.

Low Cal Breakfast Recipe, Oat Moong Chilla

Dedicating this Low Cal Breakfast Recipe to all Oats lover out there. If you are seeking variety for your daily oats consumption then here is an easy protein packed breakfast recipe which has the goodness of oats, lentil and loads of vegetables.

• 1 cup Yellow Lentil, Split Moong Daal
• 1 cup Rolled Oats
• 2 tsp Himalayan Pink Salt
• 1/2 tsp Turmeric
• ¼ tsp Asafoetida
• 4 cups Finely chopped or grated vegetables (I have used a mix of onion, tomato, green pepper, red pepper, yellow pepper, coriander leaves, carrots)
• 2 tbsp Oil for cooking chilla (You may need less oil or no oil if you use a non stick pan. I have used my cast iron griddle.)
• 4 cups Finely chopped vegetables. (I have used onion, red pepper, yellow pepper, green pepper, coriander leaves, grated carrots, tomato.)

1. Wash and soak moong dal for 4 hours.

   
   
   

2. Once the dal has soaked for 3 hours, you can add a cup of rolled oats to it so that the oats soak for an hour. Or, you can separately soak oats for an hour.

   
   
   

3. Add the soaked ingredients to a blender jar and blend to a fine paste. Instead of adding water while grinding, add any vegan milk. This lends a spongy and shiny texture to the chilla.

   
   
   

4. Make a fine paste.

   
   
   

5. Take the batter out and add salt, turmeric and asafoetida.

   
   
   

6. Take any vegetable of your choice.

   
   
   

7. Finely chop or grate the vegetables.

   
   
   

8. Add the chopped vegetables and mix everything well.

   
   
   

9. Heat a cast iron Tawa or griddle.Smear some oil and then pour a ladleful of the batter.

   
   
   

10. Spread gently to form a round Chilla.

    
    
    

11. Drizzle some oil on the sides and cook for about 2 minutes.

    
    
    

12. Flip and cook the other side too.

    
    
    

13. Serve hot chilla with yogurt, pickle, sauce or any side of your choice.

    
    
    

14. This is an excellent meal prep recipe. I make my batter in advance and then use it the entire week.