 is a wholesome and flavorful dish prepared with a combination of bajra flour (pearl millet), besan (gram flour), finely chopped vegetables, and everyday spices from the kitchen.){kind=link}
Bajra Pudla (Chilla) is a wholesome and flavorful dish prepared with a combination of bajra flour (pearl millet), besan (gram flour), finely chopped vegetables, and everyday spices from the kitchen. It is not only tasty but also highly nutritious, making it an excellent choice for early morning breakfast or a light evening snack. Since bajra is rich in fiber, protein, and essential minerals, this pudla is especially beneficial for growing children as well as adults who want a healthy, filling, and easily digestible meal.
This recipe is also an excellent option for people with diabetes, as bajra helps regulate blood sugar levels and promotes better digestion. Another advantage is that it requires only simple ingredients that are usually available in every kitchen, making it a quick recipe to prepare even on busy mornings.
Bajra Pudla is versatile and can be enjoyed on its own without any side dish. However, it pairs wonderfully with spicy garlic chutney or curd. Whether you are looking for a healthy breakfast, a kid-friendly tiffin option, or a nutritious evening snack, Bajra Pudla is a perfect choice. Thin, crispy, and packed with goodness, it is a recipe worth trying in every household. Do try this !
- First, prepare the pudla batter by mixing bajra flour with gram flour (besan). Gram flour helps in binding and also enhances the taste. Add some curd to the batter, as it improves the flavor and makes the pudla soft.
- Along with regular spices, add a tadka to the batter. This not only enhances the taste but also keeps the pudla soft even after it cools down. You may also add vegetables of your choice to make it more nutritious.
- The batter should have a medium-thick, pouring consistency so that it spreads easily on the pan. Make sure the dosa pan is very hot when pouring the batter; this helps it spread evenly and form a lacy (jalidar) texture.
- Finally, cook the pudla on a medium-low flame to ensure it cooks properly and evenly.
Please do visit my other related recipe collection like
Bajri na pudla recipe | bajra pudla | bajra chilla | Gujarati bajra pudla
Ingredients
- 1.5 cup bajra flour
- ½ cup besan
- ½ cup curd
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- ½ tsp garam masala
- Pinch of hing
- ½ tsp ajwain
- 1.5 cup water or as required
- 2 tbsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1 tbsp white sesame seeds
- Some curry leaves
- 3 chopped green chilli
- 1 tbsp ginger garlic paste
- ½ cup chopped onion
- ½ cup coriander leaves
- ¼ tsp baking soda
- 1 tsp lemon juice
- Oil for roasting
For garlic chutney
- 15-16 garlic cloves
- ½ tsp cumin seeds
- Pinch of hing
- Salt to taste
- 1 tbsp red chilli powder
- 1 tomato
- 2 tbsp oil
- ¼ cup water or as required
Instructions
Making bajra pudla
- In a mixing bowl, add ½ cup curd, ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, salt to taste, ½ tsp garam masala, a pinch of hing, and ½ tsp ajwain. Mix well.
- Add 1.5 cups bajra flour and ½ cup besan. Gradually add 1.5 cups water and prepare a medium-thick, ribbon-like pouring consistency batter. Whisk the batter for 2 minutes, then cover and rest for 10 minutes.
- In a tadka pan, heat 2 tbsp oil. Add 1 tsp cumin seeds, ½ tsp mustard seeds, 1 tbsp white sesame seeds, a few curry leaves, 3 chopped green chillies, and 1 tbsp ginger-garlic paste. Sauté briefly.
- Add this tadka into the batter along with ½ cup chopped onion and ½ cup chopped coriander leaves. Mix well.
- Heat a pan on high flame, grease with oil, and sprinkle some sesame seeds.
- Once the pan is hot, lower the flame and pour the batter onto the pan.
- Cook on medium-low flame until the pudla turns crisp.
- Flip and roast the other side until golden brown and crisp.
- Serve hot bajra pudla with garlic chutney.
Garlic Chutney
- In a mixer jar, add garlic cloves, cumin seeds, hing, salt, red chilli powder, and tomatoes. Grind into a smooth paste.
- Heat oil in a pan, add the ground paste, and sauté until oil separates from the sides.
- Transfer the chutney into a bowl and add a little water to adjust the consistency.
- Serve this spicy garlic chutney with bajra pudla.
Notes
- Curd enhances the taste and adds softness to pudla.
- You can use 1 cup of buttermilk instead of curd, but curd gives better results.
- Whisk the pudla batter for 2 minutes so that it becomes light and fluffy.
- Besan provides binding and enhances the taste of pudla.
- The consistency of pudla batter should be medium-thick and pourable.
- Adding tadka enhances the taste of pudla and keeps it soft even after cooling.
- Cook pudla on a medium-low flame.