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.
Equipment
- Vitamix Blender, Cast Iron Griddle
Ingredients
- 1 cup Yellow Lentil, Split Moong Daal
- 1 cup Rolled Oats
- 2 tsp Himalayan Pink Salt
- 1/2 tsp Turmeric
- ΒΌ 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.
Instructions
- Wash and soak moong dal for 4 hours.
- 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.
- 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.
- Make a fine paste.
- Take the batter out and add salt, turmeric and asafoetida.
- Take any vegetable of your choice.
- Finely chop or grate the vegetables.
- Add the chopped vegetables and mix everything well.
- Heat a cast iron Tawa or griddle.Smear some oil and then pour a ladleful of the batter.
- Spread gently to form a round Chilla.
- Drizzle some oil on the sides and cook for about 2 minutes.
- Flip and cook the other side too.
- Serve hot chilla with yogurt, pickle, sauce or any side of your choice.
- This is an excellent meal prep recipe. I make my batter in advance and then use it the entire week.
