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Sprouted Bajra Vegetable Chilla served in a white plate along with tamarind and coriander chutney.

Sprouted Bajra Vegetable Chilla (Pearl millet)

Sprouted Bajra Vegetable Chilla is a healthy and nutritious breakfast or lunch recipe made using sprouted Pearl millet grains that are ideal for lunchboxes or picnic food.
Prep Time: 15 minutes
Cook Time: 30 minutes
Soaking and Sprouting Time: 3 days
Servings: 8 Chilla

Ingredients

To Sprout Bajra (Pearl Millet)

  • ½ Cup Bajra Seeds -Pearl Millet
  • 2 cup water

To make Chila

  • 2 cup vegetable of your choice - I have used onion Turnip, Carrot, and Celery
  • 2-3 green chilis - optional as per taste
  • ¼ cup chopped coriander
  • 1 teaspoon cumin seeds
  • Salt
  • 1 teaspoon turmeric powder or freshly grated turmeric
  • ¼ inch ginger grated or chopped
  • Water as required
  • Oil/Ghee for Shallow Frying

Instructions

To Sprout Bajra

  • Clean and rinse the Bajra seeds for 2-3 times in tap water.
    ½ Cup Bajra Seeds
    Bajri or Pearl Millet in a bowl.
  • Add 2 cups of water.
    2 cup water
  • Soak the bajra for 6-8 hours or overnight at normal room temperature or lukewarm water.
    Bajri getting Soaked in a bowl.
  • Once soaked, rinse it again to get rid of any impurities.
  • Drain the excess water.
  • Remove all the bajra seeds in a clean muslin cloth.
  • Cover it lightly with the cloth and keep it covered in a warm location.
  • Do check it every 12-14 hours for sprouts and also sprinkle some water every 12-14 hours.
  • You will get little sprouts after 24-30 hours or 2-3 days depending on your climate.
  • Stay within 3 days or else it might go moldy.
  • You might not get sprouts for all the seeds, but it’s fine.
  • Read above for Tips and Tricks to Sprout millets or any grain.

To make Chilla Batter

  • Remove the sprouted seeds in a large bowl.
  • Rinse it again 2-3 times with clean water.
    Soaked and Sprouted Pearl Millet along with water n a bowl.
  • Be gentle or you might break the sprouts.
  • Once done, blend in a blender. Not necessary to achieve a smooth texture.
    Sprouted and grinded Pearl Millets in a bowl.
  • Add the chopped veggies and chopped coriander.
    2 cup vegetable of your choice - I have used onion, ¼ cup chopped coriander
    Veggies added to Bajra.
  • Add the spices and give everything a mix.
    2-3 green chilis - optional as per taste, 1 teaspoon cumin seeds, 1 teaspoon turmeric powder or freshly grated turmeric, ¼ inch ginger grated or chopped, Salt
  • Add just enough water to make a thick consitency batter.
    Water as required
    The ready batter.

To make the Chilla

  • Grease a non-stick or cast iron pan with oil.
    Oil/Ghee for Shallow Frying
  • Once hot add 2-3 tablespoons of batter and gently use the back of a ladle to form a pancake.
    Kambu chilla spread on a cast iron pan ready to be cooked.
  • If the batter is sticking to the spoon, dip the back of the spoon in water and spread it.
  • Do not make it too big or else you might have difficulty turning it.
  • After a minute or so when the top appears a bit dry and the sides start to leave the pan, drizzle some oil on the edges or top.
    Pearl millet chilla getting cooked on underside on a cast iron pan.
  • Once it is cooked underside or it starts leaving the edges flip and cook on the underside.
    Pearl millet chilla getting cooked on other side on a cast iron pan.
  • It's done when it is golden brown on both sides.

Notes

  • Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
  • Any millet can be used.
  • Read above for tips and tricks to sprout a grain in cold weather.
  • One can alter the measurements and adjust as required.