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Hare lasun ka chila

Enjoy the milder flavours of garlic with the gluten-free oats besan chila for breakfast. This green garlic crepes is a  protein-rich recipe that can easily double up as a wrap for some good tofu akuri too.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Snacks
Cuisine diabetic friendly, gluten free, Indian, Vegan, Vegetarian
Servings 4 people


  • 1 mixing bowls and spoons.
  • 1 flat pan (tawa)


For the batter

  • 3/4 cup oats flour
  • 1/2 cup chickpea flour
  • 2 tbsp Raw rice flour
  • 3 tbsp yogurt or coconut yogurt
  • 1.5 glass water use as needed.
  • salt to taste


  • 1/4 tsp roasted cumin powder
  • 1/4 tsp red chilli powder
  • 1 pinch asafoetida

green garlic addition

  • 1/2 cup green garlic chopped.

To make the crepes

  • 2-3 tablespoon ghee or oil


  • Add all the flours into the mixing bowl.
    oats besan chila mix.
  • Mix it well, add salt and spices.
  • Add the yogurt and half cup water and whisk the batter together. If too thick add a bit more water and whisk to a smooth flowing batter.
  • Finely chop the green garlic and add to the batter.
    green garlic is savory crepe
  • Mix well and set aside for 10 minutes.

to make the chila ( crepes)

  • Heat the flat pan ( tawa) on medium heat.
  • Ladle a large ladleful batter in the centre of the pan and spread it outwards in concentric circles.
  • Drizzle a bit of oil or brush some ghee along the edges.
  • Once the crepes is cooked on one side, flip it over gently and cook the other side too.
  • Remove from heat when is freeze up with a few blister marks on it.
  • Stack the crepes on a plate.
    green garlic chilas
  • Serve it warm with chutney.
Keyword Indian vegetarian dinner, pancakes and crepes
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