Vedanta Delhi Half Marathon

Oats and Paneer Chilla

This is a great teatime snack that provides you with quality proteins from paneer and carbs from besan and oats. This in-between meal also provides you some extra nutrients like calcium and fibre, to keep your stomach full for longer duration.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 1


Besan 30gm
Oats (powdered finely) 15gm
Carrot (grated) 50gm
Water To make the batter
Paneer (grated) 50gm
Cumin powder ½ tsp.
Red chilli powder As per taste
Salt As per taste
Oil 5ml
Methi seed powder 1tsp

method of preparation

1. In a bowl, mix the besan, oats, methi powder and grated carrot. Adding water and make a semi-thick batter (of the consistency of dosa batter) so that you can spread it easily on the tawa. Keep this aside.

2. Heat oil in a pan on a medium flame. Add the grated paneer, sprinkle cumin powder and chilli powder and add salt to taste. Stir fry for a few minutes and turn off the stove. Keep this aside.

3. Preheat a dosa pan on a medium flame. Pour a spoonful of the oats batter on the pan and spread in a circular motion to make a thin crepe or chilla. Drizzle a little oil around the chilla and cook both sides by flipping it. Cook until the chilla turns light golden and crispy.

4. Once done, remove it from the pan and place it on a plate. Place the paneer filling at the centre of the chilla and fold it in half and serve warm. Prepare the rest of the chillas the same way.

5. Roast the capsicum over flame and cut it into thin slices, place them on

*Nutritional values per serving: Per serve = 2 chillas (120 g)
Energy (kcal)420.7
Carbohydrates (g) 26.85
Proteins (g)22.2
Fats (g)20

*Nutrition values represented here are only approximate values based on theoretical calculations