Veggie Oats Cheela

Last Updated: August 16, 2025

3 min read

When it comes to enhancing athletic performance, the right nutrition is key🗝️. As an athlete, you need meals that not only fuel your energy⚡ needs but also support muscle recovery and overall well-being. Veggie Oats Cheela is a delicious, nutrient-dense dish that checks☑️ all the boxes.

Whether you need a pre-training snack or to refuel post-training, Veggie Oats Cheela is the perfect choice. This savoury pancake is packed with nutrients like carbohydrates, protein, vitamins, and minerals, making it a wholesome meal.

Oats boost the fiber content of cheela, keeping you full for a long time. Loaded with vegetables like spinach, tomato, and onions, this cheela is a colourful and flavourful treat for your eyes and taste buds.

Enjoy delicious, healthy Veggie Oats Cheela—a perfect way to start your day or give you that energy boost before the training🏃‍♂️!

nutritional benefits

• Excellent source of carbohydrates⚡
• High in dietary fiber
• Good source of protein💪
• Loaded with vitamins and minerals
• Rich in antioxidants

when to eat veggie oats cheela?

• Pre-training
• Breakfast

how to make veggie oats cheela?

Veggie Oats Cheela

Power your day with these savoury, nutrient-packed pancakes! Veggie Oats Cheela are packed with fiber-rich oats, colourful veggies, and essential nutrients to fuel your workouts and support recovery. These are quick to prepare and full of flavour.

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Servings3 cheela

CourseBreakfast

CuisineIndian

Ingredients Method Notes

Ingredients

• ½ cup/ 50 g besan or gram flour
• ½ cup/ 45 g rolled oats, coarsely ground
• ¼ tsp ajwain or carom seeds
• 1 green chilli, chopped
• ¼ tsp ginger, finely chopped or grated
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• Salt to taste
• 1 cup water
• 30 g onion, chopped
• 35 g tomato, chopped
• ¼ cup/15 g spinach, chopped
• Oil as needed

Method

 

Batter Preparation

1. In a bowl, mix besan and ground oats.
2. Add spices, green chilli, and ginger to the flour mixture.
3. Gradually pour about ¾ cup of water while stirring with a whisk or spoon. If the batter feels too thick, add more water until you reach a smooth, pourable consistency. I used around 1 cup of water.
4. Adjust the water as needed. Break any lumps while mixing to ensure a smooth batter.
5. Cover the batter and let it rest for 20-30 minutes.
6. After resting, stir in vegetables and mix them in thoroughly.

Cooking the Cheela

1. Heat a tawa (griddle) and lightly grease it with oil. Make sure the heat is on low to medium—too hot can burn the cheela.
2. Pour a ladle of batter onto the tawa and gently spread it into a circle.
3. Let it cook for 3-4 minutes, or until the edges turn golden brown.
4. Carefully flip the cheela to avoid it from breaking, and drizzle ½ to 1 teaspoon of oil around the edges.
5. Cook the other side for another 2-3 minutes, until it is crisp and golden.
6. Remove the cheela from the tawa and serve with chutney of your choice.

Notes

• If using quick-cooking oats, you don’t need to rest the batter for 20-30 minutes. You can cook the cheelas immediately.
• Feel free to swap out the spinach for other vegetables, like grated carrots.

nutrition per serving

(per cheela)

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Stay fuelled and stay strong💪!