Bajra Cheela Recipe | Pearl Millet Pancake | Gluten-Free Recipe | Pearl Millet Recipes | Varun | Rajshri Food

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Learn how to make Bajra Cheela at home with our Chef Varun Inamdar

Bajra Cheela Ingredients:
Introduction - 0:00

How To Make Cheela Batter - 0:21
1 cup Pearl Millet Flour ( Bajra)
1 tbsp Ginger Garlic Green Chillies Paste
1 tsp Carom Seeds (untoasted)
1 tbsp Red Chilli Powder
1 tbsp Sesame Seeds (untoasted)
1/2 cup Dahi

Difference Between Dough & Batter - 1:39

Cheela Batter - 2:20
1/4 cup Coriander Seeds (untoasted)
1/8 pinch Baking Soda
1 tsp Salt

How To Cut & Prep Fenugreek Leaves - 3:13
1/2 cup Fenugreek Leaves

How To Cut & Prep Green Garlic - 3:27
1/4 cup Green Garlic

Cheela Batter - 3:33
1/2 cup Water

How To Make Bajra Cheela - 4:10
2-3 tbsp Oil
Sesame Seeds (untoasted)

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About Pearl Millet (Bajra)
India is the largest producer of pearl millet. India began growing pearl millet between 1500 and 1100 BCE. It is currently unknown how it made its way to India. Rajasthan is the highest-producing state in India. Sajje is the local name of the Pearl Millet in Karnataka and is mostly grown in the semi-arid districts of North Karnataka. Sajje is milled and used for making flatbread called 'Sajje Rotti' and is eaten with Yennegai (stuffed brinjal) and yogurt.

Kambu is the Tamil name of pearl millet and is an important food across the Indian state of Tamil Nadu. It is the second important food for Tamil people consumed predominantly in the hot humid summer months from February through May every year. It is made into a gruel and consumed along with buttermilk or consumed as dosa or idly.

Pearl Millet is called Bajra in Northern Indian states. There was a time when Bajra along with Jowar were the staple food crops in these states but it reduced to mere cattle fodder crop after the Green Revolution in the 1960s. Pearl millet is commonly used to make bhakri flatbread. It is also boiled to make a Tamil porridge called kamban choru or "kamban koozh".

In Rajasthani cuisine bajre ki khatti rabdi is a traditional dish made with pearl millet flour and yogurt. It is usually made in summers to be served along with meals