This vegan millet lentil crepe made with pearl millet and a mix of lentils is not only surprisingly tasty but is bursting with nutrition. I tend to make it as an evening snack when kids come home hungry from school and in general, everyone is ravenous. If you plan ahead by soaking the millet and lentils in advance, you can have a healthy snack at hand within 20 minutes.
The recipe is very easy too and perfect for novice cooks. Here is my recipe of bajra and dal cheela:
Course Snack/Breakfast
Cuisine Indian
Soaking Time 8 hours
Cook Time 20 minutes
Total Time 8 hours 20 minutes
Servings 8
Ingredients
1 cup pearl millet
or bajra seeds
½ cup chana dal
½ cup whole udad
dal
½ tsp. salt
or to taste
½ tsp. garam masala
1 onion
chopped finely (optional)
3 green
chillies
1 large piece
ginger
½ tsp. freshly
ground black pepper
1 tbsp. cilantro or
coriander leaves chopped
Oil for cooking
Step-by-step Instructions
Wash and soak pearl millet and lentils for about 8 hours or overnight.
Drain and grind with chopped green chillies and ginger.
Add salt, pepper, garam masala and chopped cilantro leaves.
Make a runny batter. You can also add finely chopped onion to the batter.
Now heat a tava and grease it with oil. Spread out the batter to form a thin crepe.
Then cook it on medium flame till one side is brown and crispy. Flip and cook evenly.
Serve hot with a spicy green chutney, indian gooseberry chutney or ketchup. You can also serve with sambar and coconut chutney.
Recipe Notes
- This is quite a delicious crepe and is super healthy too.
- It is vegan and gluten free along with being dairy free.
- You can also have it at room temperature.
- You could use other chopped herbs like chopped dill or mint here.
- If you like you can use grated veggies like carrots here.
- It is perfect for evening snack.
Millet Lentil Crepe | Bajra and Dal Cheela
Rachna Parmar
Pin Recipe
Save RecipeSaved!
Ingredients
- 1 cup pearl millet or bajra seeds
- ½ cup split bengal gram or chana dal
- ½ cup whole black gram or sabut udad
- ½ tsp. salt or to taste
- ½ tsp. garam masala
- 1 onion chopped finely optional
- 3 green chillies
- 1 large piece ginger
- ½ tsp. freshly ground black pepper
- 1 tbsp. cilantro or coriander leaves chopped
- Oil for cooking
Do you want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!
Invalid email address. Please enter again.
Awesome! Check your email for your saved recipe.
Instructions
-
Wash and soak pearl millet and lentils for about 8 hours or overnight.
-
Drain and grind with chopped green chillies and ginger.
-
Add salt, pepper, garam masala and chopped cilantro leaves.
-
Make a runny batter.
-
You can also add finely chopped onion to the batter.
-
Now heat a tava and grease it with oil.
-
Spread out the batter to form a thin crepe.
-
Then cook it on medium flame till one side is brown and crispy.
-
Flip and cook evenly.
-
Serve hot with a spicy green chutney, indian gooseberry chutney or ketchup. You can also serve with sambar and coconut chutney.
Notes
It is vegan and gluten free along with being dairy free.
You can also have it at room temperature.
You could use other chopped herbs like chopped dill or mint here.
If you like you can use grated veggies like carrots here.
It is perfect for evening snack.
Nutrition
Enjoy this tasty hot millet and lentil crepe with your evening tea or whenever hunger strikes.
If you liked this recipe, I request you to leave a * star rating either with your comment or on the recipe card. Thanks.
You may also like:
Barnyard millet upma recipe
Millet Khichadi Recipe
Finger Millet Dosa
Ragi Pancake Recipe
Ragi Malt sweet and savoury
Adai Dosa
Pin This
