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Enjoy these savory, gluten-free pancakes made from pearl millet flour. Packed with finely chopped veggies and mild spices, they make for a wholesome and quick breakfast or light lunch.
Prepare the Batter Base
Form the Batter and Rest
Heat the Pan
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Enjoy these savory, gluten-free pancakes made from pearl millet flour. Packed with finely chopped veggies and mild spices, they make for a wholesome and quick breakfast or light lunch.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 313.69 calories per serving with 6.22g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Cook the Cheela
Flip and Finish
Serve
Add other finely grated vegetables like carrots, bottle gourd (lauki), or chopped spinach for extra nutrition and flavor.
Mix in 1/4 cup of crumbled paneer or grated tofu into the batter for a protein-rich version.
Incorporate other spices like a pinch of asafoetida (hing), 1/2 teaspoon of cumin powder, or garam masala for a different taste profile.
Bajra is high in dietary fiber, which aids digestion, promotes a feeling of fullness, and helps in managing weight.
A perfect choice for individuals with gluten intolerance or celiac disease, providing a nutritious alternative to wheat-based pancakes.
Pearl millet is a good source of essential minerals like magnesium, which is crucial for heart health, and iron, which helps prevent anemia.
Provides sustained energy release due to its complex carbohydrate structure, making it ideal for breakfast to keep you energized throughout the morning.
Yes, Bajra Cheela is very healthy. Bajra (pearl millet) is a gluten-free grain rich in fiber, magnesium, iron, and protein. The addition of vegetables further boosts its nutritional value, making it a wholesome meal.
One serving, which is typically two cheelas, contains approximately 280-320 calories. This can vary based on the amount of oil used and the specific vegetables added.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. However, it may thicken over time, so you might need to add a little water to adjust the consistency before cooking.
This usually happens if the batter is too thin, the tawa is not hot enough, or you try to flip it too early. Ensure the batter has a thick, pourable consistency and wait for the top to look cooked and the edges to lift before flipping.
Yes, this recipe is naturally gluten-free as it uses bajra flour, which does not contain gluten. It's an excellent option for those with celiac disease or gluten sensitivity.
Bajra Cheela pairs wonderfully with green coriander-mint chutney, tangy tomato chutney, a simple pickle (achaar), or a bowl of plain yogurt (curd).