Bajra and vegetable cheela- a healthy gluten free pearl millet savoury pancake
Bajra or pearl millet is very healthy and gluten free. It is also gluten free ancient grain , using in indian cuisine from centuries.it has several health benefits like weight management, easy to digest, controls diabetics,rich in phosphorus and calcium so good for bone health. it is also rich in Iron and antioxidants.
bajra is warm in taseer so good to have during winter season. bajra is used to make roti, paratha , khichdi and ladoo etc. As it is warm in taseer so should be consumed in moderation. if it used in excess quantity then can cause digestion issue, bloating and gas etc.
As bajra is gluten free so rolling perfect roti or paratha is slight tricky , you need some practice to make them perfectly. This bajra and vegetable is very easy to make and taste good too. you can add your favourite or available vegetables in the batter or just make plain without vegetables. make as per your preference.
How to make Bajra vegetable cheela
Finely chop all the vegetables in the vegetable chopper or grate them and keep aside. In a bowl take bajra , some yogurt (optional) and add the spices and mix. now add the chopped vegetables and gradually add water and make a batter like dosa batter. heat the pan and spread it to make thin cheelas, then add some grated vegetables on top of it as garnish and press with the spatula. cover with a lid and cook on low to medium heat from both the sides. don’t cook on high heat else it may remain raw from inside.
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Bajra vegetable cheela
Bajra and vegetable cheela- a healthy gluten free pearl millet and vegetable savoury pancake
Ingredients
- 1 cup Pearl millet flour /Bajra atta
- 1/4 cup Cabbage / Patta Gobhi
- 1/4 cup Bell Peppers / Capsicum / Shimla Mirch chopped
- 2 tbsp Carrot / Gajar grated
- 2 tbsp Tomatoes / Tamatar chopped
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 2 Green Chillies / Hari Mirch chopped
- to taste Salt / Namak
- 1 tsp Red Chili Powder/ Laal Mirch
- 1/2 tsp Cumin Seeds / Sabut Jeera
- pinch Asafoetida / Hing powder
- 3 Tbsp Yogurt / Dahi * check notes
Instructions
- Wash all the vegetables and either finely chop in the vegetable chopper or grate them.
- Take a bowl ,add bajra and the dry spices in it and mix.
- Now add yogurt and the grated vegetables in it and mix well.
- Add water gradually and make a medium thick batter and let it rest for 5 minutes.
- Now check the consistency of the batter , it should be of pouring consistency like dosa batter.
- Heat a iron or non stick tawa and grease with some oil.
- Pour some batter over it and spread it like dosa with the back of the ladle.
- Cover with a lid and cook on medium heat till top dries up and the bottom part become golden .
- Drizzle some ghee or oil on top and flip the cheela,and cook from the other side too.
- When it get cooked from both the sides then remove from the pan and serve hot.
- Enjoy with your favourite dip, dahi or chutney
Notes
- for vegan option- use cashew or almond yogurt or add 1 tsp lemon juice instead
- you can add any vegetables of your choice , or make without any vegetable.