Bajra is gluten free, a very healthy millet, good for diabetics. Soaking a tbsp of bajra overnight and drinking that water on empty stomach, takes care of your kidneys. Bajra can be used like quinoa. For this recipe, we'll use bajra flour with vegetables to make it a complete meal.
Ingredients
bajra flour 1 cup
methi/ fenugreek leaves OR spinach leaves chopped 1/2 cup
carrot grated 1/2 cup
green chilies finely chopped to taste
salt to taste
ginger finely chopped 1 tsp
coriander leaves finely chopped 2 tbsp
baking pdr 1 tsp
buttermilk as needed to make batter, which should be like for uttapam
oil for cooking
Directions
in a big bowl, add the 1st 7 ingredients, mix well, add buttermilk, whisking well to avoid lumps, add baking pdr, whisk well, adding coriander leaves.
Cover and rest the batter for 15 minutes, whisk well, before making pancakes
Heat a tawa/ flat pan, grease with little oil, pour a small ladle of batter, making small pancakes.
Spread some oil on top and cook on medium flame, flipping once the bottom is light brown. cook adding more oil if needed till the other side is also well cooked.
Serve hot with coconut/ mint/ coriander / tomato chutney.
NOTE- you can make with whatever vegetable the family likes, adding potato, then grate it after washing it well, cabbage, spinach, corn, green peas.