Oats is one of the most nutritious grains, its rich in fibre which helps you keep full for longer and may help to prevent sharp rises in blood sugar and insulin levels after eating a meal, thus reducing your cravings. Oats are a great source of manganese, phosphorous, Vitamin B.
Oats contains beta glucan as soluble fibre which can bind with cholesterol-rich bile acids in the intestine and transport them through the digestive tract and eventually out of the body. Oats promotes healthy gut bacteria and works great for bowel regularity and helps the prevent of constipation. So big thumbs up for Oats in your PCOS Diet.
Its great post workout meal and works super for breakfast option. Oats are quite versatile, they can be used to make crunchy cutlets as snack option, or overnight oats as breakfast (recipe I shared a couple of weeks back), Oatmeal cookies, oats mill based green smoothies, infact I love including oats flour in my roti dough sometimes. Today I am sharing another usual breakfast at our home that we all love & works great for our Indian taste buds i.e. Oats Chilla!
Now oats come in different varieties – the more processed the oats are, the higher they increase in their glycemic index. Steel cut oats or Rolled oats are great to use, steel cuts oats are required to be soaked and cooked for a longer time. For this recipe I have taken rolled oats which do not require any prior soaking.
Important to note that Oats in their pure form are Gluten Free, but there is a high chance they could include gluten if processed in the same environment as other gluten laden grains such as wheat etc. So whenever you buy oats, make sure they are gluten free oats for your hormone friendly meals!
-2 cup rolled gluten free Oats.
-1.5 cup water for grinding and making the batter
-1/2 teaspoon fresh Ginger chopped
-Handful of fresh spring onions chopped
-1 teaspoon fresh Coriander leaves chopped
-½ cup any fresh colour veggie of your choice- such as red pepper, carrot, grated beet!
-Himalayan pink Salt to taste.
-1 to 2 green chillies
-Coconut oil for cooking
– [Optional] For making this protein rich, you can even substitute with ½ cup besan / chickpea flour
-Blend the oats in a blender to get Oats flour.
-Transfer the oats flour in a bowl add all the ingredients except the oil. Add enough water to make -the batter pourable to achieve dosa like consistency.
-Ensure you don’t make the batter very thin. Mix the batter well.
-Now heat a pan on medium-high heat. Add a little coconut oil to coat the pan.
– When the pan is hot, scoop ½ cup mixture for each chilla and flatten out until 1cm thick.
– Cook at low – medium flame for a few minutes until bottom is golden brown.
– Usually, the cooking time for each chilla is about 4-5 minutes.
– Repeat the same process with remaining mixture.
– Serve hot with your favourite homemade dip or chutneys. I love guacamole with it, tastes super delicious!
-Spread the batter thinly and evenly to make crisper cheela.
Keeping the heat at medium and covering them with lid ensures proper cooking.