This vegan millet and lentil crepe, made from pearl millet (bajra) and a mix of lentils, is surprisingly flavorful and packed with nutrition. I often make it as an evening snack when the kids come home hungry, but it also works well for breakfast or a light meal. If you soak the millet and lentils ahead of time, the batter comes together quickly and you can have a healthy snack ready in about 20 minutes.
The recipe is straightforward and ideal for beginner cooks. Below is a clear, SEO-friendly version of my bajra and dal cheela recipe.
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 (bajra)
½ cup chana dal (split bengal gram)
½ cup whole urad dal (sabut udad)
½ tsp salt, or to taste
½ tsp garam masala
1 onion, finely chopped (optional)
3 green chillies, chopped
1 large piece of ginger, chopped
½ tsp freshly ground black pepper
1 tbsp chopped cilantro (coriander) leaves
Oil for cooking
Step-by-step Instructions
1. Rinse the pearl millet and lentils thoroughly and soak them together for about 8 hours or overnight. Soaking helps them blend into a smooth batter and shortens cooking time.
2. Drain the soaked millet and lentils. In a blender, grind them with the chopped green chillies and ginger to form a coarse to smooth paste, depending on your preferred texture.
3. Transfer the batter to a bowl and stir in salt, freshly ground black pepper, garam masala, and chopped cilantro. If you like, fold in the finely chopped onion. Adjust seasoning to taste.
4. Add water as needed to make a runny batter that spreads easily on a hot griddle—similar to dosa or crepe batter in consistency.
5. Heat a tava or nonstick skillet over medium heat and lightly grease with oil. Pour a ladleful of batter and spread it thinly in a circular motion to form a crepe.
6. Cook on medium flame until the underside turns golden brown and crisp. Flip and cook the other side until evenly browned and cooked through.
7. Serve the crepes hot with a spicy green chutney, amla (indian gooseberry) chutney, ketchup, or traditional accompaniments like sambar and coconut chutney.
Recipe Notes
- This crepe is flavorful and very healthy — packed with fiber, protein, and essential minerals.
- It is naturally vegan, gluten-free, and dairy-free.
- They taste good at room temperature, so they’re great for packed lunches or picnics.
- Swap or add fresh herbs such as dill or mint for a different aroma and flavor.
- Grated vegetables like carrots or finely chopped greens can be added to the batter for extra nutrition and color.
- Perfect as an evening snack or a quick breakfast when you want something filling yet light.
Millet Lentil Crepe | Bajra and Dal Cheela
Ingredients
- 1 cup pearl millet (bajra)
- ½ cup split bengal gram (chana dal)
- ½ cup whole black gram (sabut urad)
- ½ tsp salt, or to taste
- ½ tsp garam masala
- 1 onion, finely chopped (optional)
- 3 green chillies
- 1 large piece ginger
- ½ tsp freshly ground black pepper
- 1 tbsp chopped cilantro (coriander) leaves
- Oil for cooking
Instructions
- Wash and soak the pearl millet and lentils for about 8 hours or overnight.
- Drain and grind with chopped green chillies and ginger until you get a batter.
- Add salt, black pepper, garam masala and chopped cilantro. Mix well.
- Adjust the batter with water to a runny consistency suitable for spreading.
- Optionally stir in finely chopped onion or grated vegetables.
- Heat a tava or nonstick skillet, grease lightly with oil, and spread a ladleful of batter into a thin crepe.
- Cook on medium flame until the underside turns brown and crisp, then flip and cook the other side.
- Serve hot with green chutney, amla chutney, ketchup, sambar or coconut chutney.
Notes
This crepe is nutritious and versatile. It’s vegan, gluten-free, and dairy-free. Serve warm or at room temperature. Try different herbs like dill or mint, or add grated vegetables for variety. Ideal as an evening snack or light meal.
Nutrition
Carbohydrates: 36 g
Protein: 8 g
Fat: 6 g
Fiber: 6 g
Enjoy these warm millet and lentil crepes with your evening tea or whenever hunger strikes. They are filling, wholesome, and quick to finish once the batter is ready.
If you liked this recipe, please leave a star rating on the recipe card or add a comment — your feedback helps a lot. Thanks!
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