Oats Roti – How to make Oats chapati? Healthy Oats Roti recipe – Oats has great health benefits – its rich in fiber and eating oats regularly helps to regulate cholestrol & pressure. It is very heart friendly and helps in weight loss and good for digestion too. I was little skeptical using oats in Indian style dishes as it has this weird texture and bland taste and mostly take it in the form of soup or porridge for breakfast. During our last India vacation I saw my mom & in-laws using it in some form everyday as they have diabetes. I hardly felt the presence of oats in some of the recipes and quickly jotted a few interesting ones to try. Roti / Chapati has become at staple nowadays and everybody in the trend to loss weight and diet conscious and here is my attempt to include oats in plain chapati Amma makes plain oats/ wheat chapati which though healthy was kind of boring so refered this Tarla Dalal’s recipe to spike it up a bit! Usually I’ve seen North Indians have this roti with plain curd / pickle but for us its has to be something really spicy… we had this roti with spicy potato kurma. Try and you will like it too!
Try our RUMALI ROTI ROTI NOODLES MALAYSIAN ROTI CANAI
| Ingredients | |
| Whole Wheat flour | 1 cup (I used Aashirvaad atta) |
| Rolled Oats | 3/4 cup (3/4 cup of oats makes about 1/2 cup oats flour) |
| Cumin seeds | 1 teaspoon |
| Salt | 3/4 teaspoon |
| Oil | 2 teaspoon |
| Water | 1 cup (approximate) |
| Coriander leaves | 1/4 cup chopped |
| Green Chilies | 3 (finely chopped) |
| Ghee / Oil | few teaspoons (for drizzling) |
In a bowl take wheat flour and add salt. Mix and keep it ready. Grind the rolled oats with cumin seeds into a powder form. (you may keep it coarse if you like or powder then finely) Add this oats powder to the wheat flour along with chopped green chilies, coriander leaves and oil. Slowly add the given measure of water and start kneading to make soft dough. The dough be very soft but firm. Cover the let it rest for 20 minutes.
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Divide the dough into equal parts (dough balls)- this measure yields about 9 to 10 rotis. Start rolling each portion into 5 inch diameter round rotis. (Use maida/ wheat flour for dusting- refer notes) Heat a non stick tava or griddle and cook each roti using about 1/4 teaspoon of oil or ghee. Cook on both sides until it turns golden. Remove from tava and serve immediately with choice of sides. Try our STUFFED RICE ROTI
Notes
- Yields 9-10 rotis.
- This roti is usually good straight from the tava and recommended to be served right away. If re-heating microwave for 10 seconds. Too much reheating makes them go really hard.
- Addition of cilantro/ coriander/ green chilies are all optional. You can make plain rotis too.
- Add chopped onion & other veggies to make a thick paratha version.
- Drizzling ghee is optional, its just to keep the rotis soft for longer time.
- To make the rolling out process easy use wheat flour or maida. Use of wheat may cause the flour to burn in the tawa while toasting so I personally prefer maida. You can use wheat if you are too health conscious.
- If you grind your oats to a coarse texture it will have a beautiful look with little grains showing here and there in you roti which I personally like. You can always grind them to a fine powder and make them less noticeable for your picky eaters 😉
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