These pearl millet and radish crêpes are nutrient dense and make for a wholesome and delicious anytime meal especially during winter. Goes amazingly with green chutney and spiced buttermilk or tea!!!
I am a sucker for easy, low on effort big on taste recipes that are nutritious too. The one I am sharing today fits the bill perfectly and is my mom-in-law's recipe. All you need to do is gather the ingredients, mix, and cook; a mere 20-minute job. Even though cheelas are more popular as a breakfast item, they can be enjoyed any time of the day. They're that yumm :)))
Bajra also known as pearl millet is one of the most popular millets. It makes for an excellent gluten-free alternative to wheat. Because of its enormous health benefits and how it can be used in place of wheat, pearl millet is gaining popularity even outside of India. It's rich in protein, fiber, and essential minerals like magnesium and iron. As it consists of complex carbs, it keeps you full for a longer duration, hence making it perfect for a weight-loss diet. Moreover, it aids in digestion, helps prevent heart disease, and lowers the risk of diabetes.
Ingredients Used
Bajra (Pearl Millet) flour - The heart healthy flour makes for a hearty and healthy base for this recipe.
Radish - I have added radish for the yum factor. Also, it adds a light crunch to these crêpes.
Spices - I have used red chili powder, roasted ground cumin, and dried mango powder for flavor.
Aromatics - Ginger and green chili. Add more or less of green chili as per your spice level preference.
Fresh Cilantro - Gives a fresh bright flavor to the cheela.
This Pearl Millet Crêpe :
- is healthy and nutritious.
- is bursting with flavors.
- is vegan and gluten free.
- makes for a delicious and wholesome breakfast or anytime meal.
Whether you are making this recipe for it's health benefits or simply for the taste, you are sure to be wowed!!!
Ingredients
- ¾ cup bajra flour (pearl millet flour), makes about 4 cheelas or crêpes
- 1 cup radish, grated
- 2 green chilies, finely chopped
- 1 teaspoon ginger, grated
- ¼ cup fresh cilantro, chopped
- ½ teaspoon chili powder
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon roasted ground cumin
- ½ teaspoon amchoor (dried mango powder)
- 1 tablespoon oil
- ¾ cup water, plus add more as needed
- ½ teaspoon salt or as per taste
Instructions
- In a bowl, combine bajra flour, radish, green chili, ginger, cilantro, red chili powder, cumin powder, amchoor, black pepper, salt, and ¾ cup water to make the batter. Add more water if needed. It should be of pouring pancake like consistency.
- Heat a cast iron skillet or any non-stick pan over medium-low heat.
- Grease the skillet with about half a teaspoon oil.
- Pour a ladleful of batter once the skillet is hot and spread it evenly to about ¼" thick. Let it cook for 3-4 minutes till brown and crisp.
- Drizzle a few drops on top. Flip and cook the other side. Press with turner to ensure even cooking, another 3-4 minutes.
- Remove from the skillet and cook the rest of the cheelas/ crêpes similarly.
- Serve hot with green chutney and a glass of chaas or chai and enjoy!!!
Recipe Notes
- These crêpes are highly versatile. You can use any veggies instead of radish like tomatoes, fenugreek, bell peppers, or cabbage as per your preference.
- They are an amazing option for people with gluten tolerance and otherwise too.
- Add more green chilies if you like more heat.
- Adjust the consistency of the batter if required.
