Bajra Cheela

  

 Ingredients for 6-8 cheelas

1 cup bajra flour (pearl millet flour)

1/4 cup rice flour (optional, for crispiness)

Half a cup finely chopped onions

Half a cup grated carrots

2 tbsp chopped coriander leaves

1 green chili, finely chopped (optional)

1/2 tsp cumin seeds

Salt to taste

Water as needed

Oil or ghee for cooking

 

Method

Batter
In a mixing bowl, combine bajra flour and rice flour. Add chopped onions, grated carrots, coriander leaves, green chili, cumin seeds, and salt. Gradually add water and whisk to form a smooth, pourable batter. The consistency should be similar to dosa batter- not too thick, not too runny.
Let the batter rest for 10-15 minutes. This helps the flours absorb moisture and improves texture.

Cook the Cheelas
Heat a non-stick or cast-iron tawa (griddle) on medium flame. Grease it lightly with oil or ghee.
Pour a ladleful of batter onto the hot tawa and spread it gently in a circular motion to form a thin pancake. Drizzle a few drops of oil around the edges.

Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2 minutes. Press gently with a spatula to ensure even cooking.
Repeat with the remaining batter.

Serving Suggestions
Serve bajra cheelas hot with:

Fresh coriander chutney

Mint yoghurt dip

Pickle or tomato chutney and a bowl of curd

 

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