How to make Bajra Rice and Moong Sprout Cheela - Cheela made with ground bajra, moong sprouts and rice flour.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bajra (बाजरा), Rice flour (चावल का आटा)

Cuisine : Indian

Course : Snacks and Starters

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Bajra Rice and Moong Sprout Cheela Recipe Card

Bajra Rice and Moong Sprout Cheela
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Bajra Rice and Moong Sprout Cheela checkout Bajre Ka Khichda, Bajra Idli, Bajra Dosa, Bajra Methi ki Poori . You can also find more Snacks and Starters recipes like Samosa Sandwich, Peethiwali Baked Kachori, Pineapple and Cottage Cheese Skewers with Roasted , Dahi Batata Puri.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bajra Rice and Moong Sprout Cheela Recipe

  • Bajra soaked 1 cup

  • Rice flour 2 tablespoons

  • Moong sprouts 1/2 cup

  • Green chillies finely chopped 2-3

  • Asafoetida 1/2 teaspoon

  • Ginger cut into juliennes 1 inch

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Yogurt 2 tablespoons

  • Gram flour (besan) 3 tablespoons

  • Salt to taste

  • Oil for drizzl as required

Method

Step 1

Grind together pearl millet, moong sprouts, green chillies, asafoetida, ginger, coriander powder, turmeric powder and yogurt to make a fine mixture. Transfer the mixture in a bowl.

Step 2

Heat a non-stick tawa.

Step 3

Add gram flour, rice flour, salt and some water to the ground mixture and mix well to make a smooth batter.

Step 4

Put some oil on the hot tawa and wipe with a tissue. Pour a ladleful of prepared batter and spread to make a thin disc. Drizzle some oil on the edges and roast the disc from both sides till golden.

Step 5

Fold and serve hot.