This vegan millet lentil crepe, made with pearl millet (bajra) and a mix of lentils, is surprisingly flavorful and packed with nutrition. It works beautifully as an evening snack or a quick breakfast: children love it, adults appreciate that it’s wholesome, and you can have it ready in about 20 minutes if you soak the millet and lentils ahead of time. The crepe is naturally vegan, gluten-free and dairy-free, offering a good balance of protein, fiber and complex carbohydrates.
The recipe is simple and forgiving, ideal for novice cooks. Below is a clear, easy-to-follow recipe for Bajra and Dal Cheela (millet lentil crepe) with tips to make it crisp and delicious every time.
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) seeds
- ½ cup split bengal gram (chana dal)
- ½ cup whole black gram (sabut udad)
- ½ tsp salt, or to taste
- ½ tsp garam masala
- 1 onion, finely chopped (optional)
- 3 green chillies, chopped (adjust to taste)
- 1 large piece of fresh ginger
- ½ tsp freshly ground black pepper
- 1 tbsp chopped cilantro (coriander) leaves
- Oil for cooking
Step-by-step Instructions
- Rinse the pearl millet, chana dal and whole udad dal thoroughly. Soak them together in enough water for about 8 hours or overnight. Proper soaking softens the grains and aids digestion.
- After soaking, drain the water completely. Transfer the soaked millet and lentils to a blender or wet grinder.
- Add the chopped green chillies and fresh ginger to the blender. Grind to a smooth or slightly coarse batter, adding only a little water as needed. Aim for a pourable, runny batter (similar to dosa batter) so the crepes spread thinly on the tava.
- Stir in salt, freshly ground black pepper, garam masala and chopped cilantro. If using, fold in the finely chopped onion. Adjust seasoning and consistency: the batter should spread easily but not be too thin.
- Heat a non-stick tava or skillet over medium heat and lightly grease it with oil. Pour a ladleful of batter and spread it gently in a circular motion to form a thin crepe.
- Cook on medium heat until the underside turns golden brown and crisp. Drizzle a little oil around the edges if desired to help browning and crispness.
- Flip and cook the other side briefly until evenly cooked. The crepe should be cooked through and slightly crispy on the surface.
- Repeat with the remaining batter. Keep cooked cheelas warm in a covered plate while finishing the rest.
- Serve hot with a spicy green chutney, gooseberry (amla) chutney, ketchup, coconut chutney or a bowl of sambar. These crepes also taste good at room temperature, making them handy for packed snacks.
Recipe Notes
- This crepe is nutritious and flavorful—millet adds nuttiness while the lentils provide protein and body.
- Vegan and naturally gluten-free; no dairy or wheat required.
- Soaking overnight cuts down cooking time and improves texture. If short on time, soak at least 4–6 hours, though overnight is best.
- Herb variations: try chopped mint or dill instead of cilantro for a different aroma.
- Vegetable additions: grated carrot, finely chopped spinach or grated zucchini can be mixed into the batter for extra nutrition and color.
- For crispier crepes, spread the batter thin and cook on a well-heated skillet with a touch of oil around the edges.
- Leftover batter can be refrigerated for a day; stir well before using. Cooked cheelas store well for a day and reheat briefly on a pan.
Nutrition
- Calories: 227 kcal (per serving)
- Carbohydrates: 36 g
- Protein: 8 g
- Fat: 6 g
- Saturated Fat: 3 g
- Sodium: 61 mg
- Potassium: 111 mg
- Fiber: 6 g
- Sugar: 1 g
- Vitamin C: 4 mg
- Calcium: 44 mg
- Iron: 4 mg
Enjoy this warm, tasty millet and lentil crepe with your evening tea or as a satisfying anytime snack. If you try the recipe, a quick note or rating helps others find it and supports the recipe author.
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 recipe to save it for later and enjoy making Bajra and Dal Cheela as a healthy, flavorful addition to your snack and breakfast repertoire.