Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Oat flour | 260 g | Sweet · Heating |
 Zucchini, grated and squeezed | 160 g | Sweet, Astringent · Cooling |
 Fresh cilantro | 14 g | Astringent, Bitter · Cooling |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Fresh ginger | 5 g | Pungent · Heating |
 Rock salt | 4 g | Salty · Cooling |
 Ghee | 18 g | Sweet · Cooling |
| Water | 430 g | Whole culinary ingredient |
Step-by-Step Preparation
- Prepare the oat flour as a smooth batter, soaking and grinding it first when the ingredient is whole.
- Fold in the cumin, ginger, rock salt, and grated and squeezed zucchini, fresh cilantro; rest for 15 minutes.
- Heat a heavy griddle and spread a thin film of ghee.
- Pour and spread each cake; cook until the top loses its wet sheen, then turn and finish the second side.
- Serve immediately while the center remains tender.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (contemporary Indian chilla and dosa cooking)
Oat Zucchini Chilla is a warm griddle breakfast made from a rested grain or pulse batter. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Oat Zucchini Chilla
| Nutrient | Per 100g | Per Serving (1 serving (223g)) |
|---|---|---|
| Energy (Calories) | 133 kcal | 297 kcal |
| Protein | 4.1 g | 9.3 g |
| Total Carbohydrates | 20.6 g | 45.9 g |
| Dietary Fiber | 3.2 g | 7.2 g |
| Total Sugars | 0.8 g | 1.7 g |
| Total Fat | 4.0 g | 9.0 g |
| Calcium | 23.9 mg | 53.4 mg |
| Iron | 1.56 mg | 3.48 mg |
| Magnesium | 45.7 mg | 102.2 mg |
| Phosphorus | 128.7 mg | 287.7 mg |
| Potassium | 169 mg | 377 mg |
| Sodium | 180 mg | 402 mg |
| Zinc | 1.15 mg | 2.56 mg |
| Copper | 0.14 mg | 0.30 mg |
| Manganese | 0.05 mg | 0.11 mg |
| Selenium | 8.5 µg | 18.9 µg |
| Vitamin C | 3.7 mg | 8.2 mg |
| Vitamin A (RAE) | 24.2 µg | 54.1 µg |
| Vitamin E | 0.25 mg | 0.56 mg |
| Vitamin K | 6.4 µg | 14.3 µg |
| Thiamin (Vitamin B1) | 0.15 mg | 0.32 mg |
| Riboflavin (Vitamin B2) | 0.07 mg | 0.15 mg |
| Niacin (Vitamin B3) | 0.44 mg | 0.99 mg |
| Vitamin B6 | 0.06 mg | 0.14 mg |
| Folate (DFE) | 14.7 µg | 32.8 µg |
| Choline | 14.3 mg | 32.1 mg |
