BAJRA AND RAGI CHEELA

 A healthy breakfast is a beautiful start to the day. What better than millets to keep you satiated for longer, and lighter on the tummy too. Millets are in fashion now, but have been in our land for ages. Our ancestors used them extensively and then they kind of vanished from the scene owing to "ready to eat meals" revolution and the "instant meal" idea. After a long time they ( Millets ) are getting their due. As this generation falls prey to lifestyle diseases, the millets came to the rescue and they started trending all over again.

So, here is my take on the regular Besan Cheela, where I have added Bajra and Ragi flour to the besan. This breakfast dish keeps one satiated and is tasty too. It gets done with minimum oil and can be served with pickle, or a green chutney. Homemade butter goes well too. A glass of buttermilk to go with and a lovely breakfast platter is ready.

While you are here please check out my other breakfast recipes like Kuthiraivali Pongal aka Barnyard millet Pongal, Dahi Pohe, Rava Dosa and more....

Since this is a simple and mix everything together recipe I have not given stepwise pictures or instructions. Yes its that easy 😄.

PREP TIME: 15 MINS                                COOK TIME:15 MINS

TOTAL TIME: 30 MINS                              COURSE:BREAKFAST

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

Ingredients:

Besan  1.5 cups

Ragi flour/ finger millet flour 1 cup

Bajra flour/ pearl millet flour 1 cup

Salt as per taste

Curd 3 tbsp

Green chillies 2 or 3 finely chopped

Ginger 1 inch finely chopped

Ajwain/ carrom seeds 1 tsp

Fresh coriander a few sprigs finely chopped

Onion 1 finely chopped

Red chilli powder 1 tsp or as per taste

Coriander powder 1 tsp

Fennel powder 1 tsp

Water for making the batter

Oil for cooking the cheela

Directions:

In a large bowl put in all the 3 flours. Add salt and all dry masalas like- Ajwain, red chilli powder, coriander powder, andfennel powder. Now add the chopped onions, green chillies, ginger, fresh coriander and mix thoroughly. Now add the curd and stir again. Now adding water little by little making a batter. The consistency should be like the Dosa batter, not too thick and not too thin. Let it rest for 10 minutes minimum. Now heat a girdle/ tava and  smear little oil. Pour the batter and don't spread it with a ladle, instead let it spread by itself( just like a pan cake). Drizzle little oil and cook on one side, flip and cook on the other and remove. Repeat for all the batter and serve with your choice of chutney or sauce.

Notes:

1. One can try the same with other millet flours too.

2. Millet flours don't absorb a lot of water, therefore while adding be careful and it’s best to add a little at a time.

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