Savoury Bajra Pancakes

Bajra, also known as pearl millet, is a gluten-free ancient grain widely consumed across India. It is especially valued as a winter food, known for generating warmth, improving digestion and providing sustained energy during the colder months. Rich in fibre, iron, protein and essential minerals, it remains a powerful source of nutrition even today.

History:

Bajra was first domesticated in the Sahel region of Africa more than 4,000 to 5,000 years ago. From there, it travelled to India and became a key crop in dry and semi-arid regions. Its exceptional tolerance to heat, poor soil and low rainfall made it a dependable grain for communities living in harsh climates. Over centuries, it became a staple in Rajasthan, Gujarat, Haryana and parts of Maharashtra.

Production in India

Bajra mainly grows in Rajasthan, Uttar Pradesh, Gujarat, Haryana and Maharashtra.
It is primarily grown during the kharif (monsoon) season but consumed mostly during winter for its warming properties.
Recent millet-promotion programmes and the International Year of Millets 2023 have increased awareness and demand for bajra.
Bajra is now used in flour mixes, breakfast cereals, bakery items and various health food products.

Culinary Uses

Bajra flour is used to make rotis, khichdi, porridge and even baked snacks.
Bajra rotis are commonly eaten with ghee, jaggery, garlic (lehsun) ki chutney, kadhi or seasonal vegetables.
Bajra khichdi is slow-cooked with dal, spices and ghee, making it a wholesome winter meal.
A sweet bajra kheer is also made with the whole millet, milk and jaggery.

Regional Specialities

Bajra Rotla (Gujarat): These thick rotis are usually made on a mud pan. They are served hot with ghee and jaggery or garlic chutney or butter, curd and sabzi.
Bajra Khichdi (Rajasthan): A warm, nourishing winter dish made with bajra grains and moong dal.
Bajra Raab (Gujarat): A traditional drink made with bajra flour, jaggery and ghee, known for its immunity-boosting benefits.
Bajra Vada (Rajasthan): Crisp deep-fried patties made from bajra flour, green garlic, green onion and spices.

INTERESTING FACTS

Bajra is one of the most drought-tolerant grains in the world.
It is rich in iron, making it beneficial for improving haemoglobin levels.
The grain, husk and stalk of the bajra plant are all used—for food, fodder and even fuel.

SAVOURY BAJRA PANCAKES

INGREDIENTS

¼ cup bajra flour
2 tablespoons sattu
2 tablespoons semolina (rawa)
1 tablespoon grated ginger
1 tablespoon grated garlic
½ teaspoon black pepper
1 tablespoon chaat masala
1 tablespoon cumin powder
1 teaspoon oregano
½ teaspoon salt
2 tablespoons chopped coriander
1 green chilli, chopped
1 onion, chopped
1 tomato, chopped
½ cup water
¼ teaspoon baking soda
1 tablespoon oil

METHOD

To a bowl, add the bajra flour, sattu, semolina, ginger, garlic and all the dry masalas and mix well.
Now add the water to make a pancake-consistency batter. Add the chopped coriander leaves, green chilli, onion and tomato and mix well.
Heat a pan and smear it with some oil.
Now add the baking soda to the mixture and mix it well. It will bubble up.
Pour some batter on the pan and cover it. Cook it till it swells up and the underside is crisp and golden in colour.
Flip it and cook the other side too.
Serve with some chutney.

Warning: Ask a parent or adult to help with this recipe.

Recipe credit: Rakshita Dwivedi on Instagram @recipe_dabba