Savoury oat pancakes

This one is dedicated to my nani (Grandmother). It was one of the first recipes I learned from her when I visited her in India.


I’ve taken her version of oats na pudla and sprinkled it with health to make my version of savoury oat pancakes.


It’s such a good dish to eat when you want to enjoy a light dinner with the family but still have something filling. Its skin-friendly, detox-friendly, vegan, and filled with delicious spices.


I hope you enjoy it as much as I have enjoyed creating this version for you. It truly reminds me of some good family times in India, which is why I highly recommend sharing it with the family!


Recipe Video: https://www.youtube.com/watch?v=C0F9y-oUZKk&t=8s


What you will need:

  • 1.5 cups ground oats/oat flour
  • 1/2 cup chickpea flour
  • 1/2 medium diced onion
  • 1/2 tomato – diced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1/2 green chilli chopped
  • 2 cups water
  • 1/2 cup Mashed veggies – ( I usually boil frozen veggies – carrots, peas and green peas, and crush them)
  • handful of chopped cilantro


  • 1 teaspoon turmeric
  • 2 teaspoons coriander cumin powder
  • 1/2 teaspoon cayenne powder
  • Salt to taste



  • Mix the oat flour and chickpea flour in a bowl
  • Add in onions, tomato, garlic, ginger, mashed veggies, chillies and all the spices
  • Add in water and mix well
  • The batter should be thin but not extremely watery – add more water if needed
  • Lightly oil a pan heating on medium heat
  • Add in a ladle full of batter on the pan
  • Spread evenly – its okay if its not round but you want it to be flat enough to cook well
  • Cover and cook on medium heat until the batter doesn’t stick and is lightly brown at the bottom
  • Flip, cover and cook until not sticky – for about 2 mins
  • Serve with a coriander chutney



What to read next –> Mung bean curry recipe 

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