Are you looking to add more nutritious whole grains to your family’s meals? Bajra flour (also known as pearl millet) is a gluten-free powerhouse that’s perfect for creating wholesome, satisfying dishes. From fluffy flatbreads to comforting porridges and even delicious baked goods, these 18 creative recipes will show you just how versatile this ancient grain can be. Let’s explore some delicious ways to make healthy eating truly enjoyable!
Bajra Roti with Ghee and Jaggery
Firm yet pliable, this traditional flatbread combines earthy millet flour with sweet jaggery and rich ghee. Bajra roti offers a wholesome alternative to wheat-based breads with its nutty flavor profile. The combination creates a satisfying balance of savory and sweet in every bite.
Ingredients
– 2 cups bajra flour
– 1/2 cup warm water
– 1/4 cup jaggery, grated
– 2 tablespoons ghee
– 1/4 teaspoon salt
Instructions
1. Combine 2 cups bajra flour and 1/4 teaspoon salt in a large mixing bowl.
2. Gradually add 1/2 cup warm water while mixing with your fingers until the dough comes together.
3. Knead the dough for 5 minutes until smooth and pliable, adding more water if needed.
4. Cover the dough with a damp cloth and rest for 15 minutes to hydrate fully.
5. Divide the dough into 6 equal portions and roll each into a smooth ball.
6. Dust a clean surface with bajra flour to prevent sticking.
7. Press one dough ball into a 6-inch circle using your palms, rotating frequently.
8. Heat a cast iron skillet over medium-high heat until water droplets sizzle immediately.
9. Place the flattened dough circle onto the hot skillet.
10. Cook for 2 minutes until small bubbles appear on the surface.
11. Flip the roti using a spatula and cook for another 1.5 minutes.
12. Apply 1 teaspoon ghee to the cooked side using a pastry brush.
13. Flip again and cook for 30 seconds until golden brown spots develop.
14. Remove from heat and immediately sprinkle with grated jaggery.
15. Repeat steps 7-14 with remaining dough portions.
16. Serve warm with additional ghee if desired.
Just baked bajra roti should be slightly crisp on the outside while remaining soft and chewy inside. The caramelized jaggery creates a delightful contrast against the earthy millet base. Try pairing with spicy lentil curry or enjoy as a sweet snack with masala chai for a comforting treat.
Bajra Khichdi with Vegetables
Satisfying and wholesome, this one-pot millet and lentil dish brings comfort food to a new level. Pearl millet creates a nutty base while vegetables add freshness and texture. Simple ingredients transform into a complete meal that’s both nourishing and delicious.
Ingredients
– 1 cup pearl millet
– 1/2 cup split yellow lentils
– 1 tbsp ghee
– 1 tsp cumin seeds
– 1 medium onion, diced
– 2 garlic cloves, minced
– 1 inch ginger, grated
– 1 green chili, finely chopped
– 1 cup mixed vegetables (carrots, peas, beans)
– 1/2 tsp turmeric powder
– 4 cups water
– 1 tsp salt
Instructions
1. Rinse pearl millet and split yellow lentils together under cold water until water runs clear.
2. Soak the rinsed millet and lentils in 2 cups water for 30 minutes.
3. Heat ghee in a pressure cooker over medium heat until shimmering.
4. Add cumin seeds and cook for 30 seconds until fragrant and popping.
5. Add diced onion and sauté for 3-4 minutes until translucent.
6. Stir in minced garlic, grated ginger, and chopped green chili, cooking for 1 minute until aromatic.
7. Add mixed vegetables and turmeric powder, stirring to coat evenly.
8. Drain the soaked millet and lentils, then add to the cooker.
9. Pour in 4 cups water and add salt, stirring to combine.
10. Close pressure cooker lid and cook on medium heat for 3 whistles.
11. Turn off heat and let pressure release naturally for 10 minutes.
12. Open lid and fluff the khichdi with a fork, adjusting consistency with hot water if needed. When properly cooked, the grains should be soft but retain slight texture. For creamier results, let it rest covered for 5 minutes before serving. Always soak millet to reduce cooking time and improve digestibility. What makes this dish special is the creamy texture from the lentils contrasting with the slight chew of millet grains. The subtle spice blend allows the natural sweetness of vegetables to shine through. Serve topped with yogurt or a drizzle of lemon juice for added brightness.
Bajra Dosa with Coconut Chutney
Perfect for gluten-free breakfasts, this Bajra Dosa offers a nutty, earthy twist on traditional crepes. Pair it with fresh coconut chutney for a complete South Indian-inspired meal. Simple ingredients yield impressive results every time.
Ingredients
- 1 cup pearl millet flour
- 1/4 cup rice flour
- 1/2 tsp salt
- 2 cups water
- 1 tbsp vegetable oil
- 1 cup shredded coconut
- 2 green chilies
- 1/2 inch ginger
- 1/4 cup cilantro
- 1 tbsp lemon juice
- 1/4 cup water
Instructions
- Combine 1 cup pearl millet flour, 1/4 cup rice flour, and 1/2 tsp salt in a large bowl.
- Gradually whisk in 2 cups water until the batter is smooth and lump-free. Tip: Let the batter rest for 10 minutes to hydrate fully.
- Heat a non-stick skillet over medium heat until water droplets sizzle immediately.
- Lightly grease the skillet with 1 tsp vegetable oil using a paper towel.
- Pour 1/4 cup batter into the center of the skillet.
- Quickly spread the batter into a thin, even 7-inch circle using the back of a ladle. Tip: Work swiftly before the batter sets.
- Cook for 2-3 minutes until the edges lift easily and the surface appears dry.
- Drizzle 1/2 tsp vegetable oil around the edges of the dosa.
- Flip the dosa using a thin spatula and cook for 1 minute until golden spots appear.
- Transfer the cooked dosa to a plate and repeat with remaining batter.
- Combine 1 cup shredded coconut, 2 green chilies, 1/2 inch ginger, 1/4 cup cilantro, and 1 tbsp lemon juice in a blender.
- Blend the mixture while gradually adding 1/4 cup water until a smooth paste forms. Tip: Add water 1 tbsp at a time to control consistency.
- Serve the warm bajra dosa immediately with the coconut chutney.
Velvety with a crisp edge, this dosa delivers a satisfying earthy flavor that pairs beautifully with the bright, spicy chutney. For a heartier meal, stuff with spiced potatoes or serve alongside sambar. The combination makes for an impressive brunch centerpiece that’s naturally gluten-free.
Bajra Thepla with Spiced Yogurt
Packed with earthy flavors and perfect for busy days, these whole grain flatbreads deliver both nutrition and satisfaction. Pair them with cooling spiced yogurt for a balanced meal that works for breakfast, lunch, or dinner.
Ingredients
– 1 cup pearl millet flour
– 1/4 cup whole wheat flour
– 1/2 cup plain yogurt
– 1/4 cup water
– 1 tbsp vegetable oil
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1/2 tsp cumin seeds
– 1/4 tsp asafoetida
– 1/2 tsp salt
– 2 tbsp vegetable oil for cooking
– 1 cup plain yogurt for serving
– 1/2 tsp roasted cumin powder
– 1/4 tsp black salt
– 1 tbsp chopped fresh cilantro
Instructions
1. Combine 1 cup pearl millet flour, 1/4 cup whole wheat flour, 1 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp cumin seeds, 1/4 tsp asafoetida, and 1/2 tsp salt in a large bowl.
2. Add 1/2 cup plain yogurt and 1 tbsp vegetable oil to the dry ingredients.
3. Gradually mix in 1/4 cup water until a soft dough forms. Tip: The dough should be slightly sticky but manageable.
4. Knead the dough for 3 minutes until smooth and pliable.
5. Divide the dough into 6 equal portions and roll each into a ball.
6. Dust a clean surface with pearl millet flour.
7. Roll one dough ball into a 6-inch circle, about 1/8-inch thick. Tip: Roll gently to prevent tearing since pearl millet flour lacks gluten.
8. Heat a skillet over medium-high heat until water droplets sizzle immediately.
9. Place one rolled thepla on the hot skillet.
10. Cook for 45 seconds until small bubbles appear on the surface.
11. Flip the thepla using a spatula.
12. Spread 1 tsp vegetable oil around the edges of the thepla.
13. Cook for 30 seconds until golden brown spots appear.
14. Flip again and cook for 15 seconds, pressing gently with the spatula.
15. Remove from skillet and repeat with remaining dough balls.
16. Combine 1 cup plain yogurt, 1/2 tsp roasted cumin powder, 1/4 tsp black salt, and 1 tbsp chopped fresh cilantro in a small bowl.
17. Whisk the spiced yogurt until smooth.
18. Serve hot theplas with the spiced yogurt. Tip: Keep cooked theplas covered with a kitchen towel to maintain softness.
Warm and slightly crisp, these theplas have a nutty flavor that pairs beautifully with the tangy yogurt dip. Try stacking them with sliced vegetables and extra yogurt for a satisfying wrap, or crumble over salads for added texture.
Bajra Pancakes with Honey
Zesty and wholesome, these bajra pancakes offer a nutritious twist on breakfast classics. Made with pearl millet flour and sweetened naturally with honey, they deliver earthy flavors with subtle sweetness. Perfect for busy mornings when you want something satisfying yet simple.
Ingredients
– 1 cup bajra flour
– 1/4 cup whole wheat flour
– 1 1/4 cups buttermilk
– 1 large egg
– 2 tablespoons honey
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
Instructions
1. Whisk together 1 cup bajra flour, 1/4 cup whole wheat flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl.
2. Beat 1 large egg in a separate bowl until frothy, about 30 seconds.
3. Stir 2 tablespoons honey and 1 1/4 cups buttermilk into the beaten egg until fully combined.
4. Pour wet ingredients into dry ingredients and mix just until no dry streaks remain—do not overmix.
5. Let batter rest for 10 minutes to allow flours to hydrate fully.
6. Heat a nonstick skillet over medium heat and melt 1/2 tablespoon unsalted butter.
7. Pour 1/4 cup batter onto skillet and spread gently into a 4-inch circle.
8. Cook until bubbles form on surface and edges look dry, about 2-3 minutes.
9. Flip pancake and cook until golden brown underneath, about 1-2 minutes more.
10. Repeat with remaining batter, adding remaining butter as needed between batches.
Hearty and slightly dense, these pancakes have a pleasant nutty flavor from the bajra flour. The honey adds subtle sweetness without overpowering the earthy notes. Serve them warm with fresh berries or a dollop of Greek yogurt for extra protein.
Bajra Porridge with Nuts and Dates
Rich in fiber and naturally sweet, this warm bajra porridge makes for a comforting breakfast or snack. Ready in under 30 minutes, it’s both nourishing and satisfying.
Ingredients
- 1 cup bajra flour
- 4 cups water
- 1/4 cup chopped dates
- 2 tbsp chopped almonds
- 2 tbsp chopped walnuts
- 1 tbsp ghee
- 1/4 tsp cardamom powder
- 1/8 tsp salt
Instructions
- Heat 1 tbsp ghee in a heavy-bottomed pot over medium heat.
- Add 1 cup bajra flour and roast for 5–7 minutes, stirring constantly, until it turns aromatic and light golden. Tip: Roasting enhances flavor and reduces raw taste.
- Gradually pour in 4 cups water while whisking continuously to prevent lumps.
- Stir in 1/4 tsp cardamom powder and 1/8 tsp salt.
- Bring the mixture to a boil over high heat, then reduce to a simmer.
- Cook for 15–18 minutes, stirring often, until the porridge thickens and the raw flavor disappears. Tip: Simmering slowly ensures even cooking without burning.
- Add 1/4 cup chopped dates and cook for another 2 minutes until they soften slightly.
- Turn off the heat and stir in 2 tbsp chopped almonds and 2 tbsp chopped walnuts. Tip: Adding nuts last preserves their crunch.
- Let the porridge sit for 2 minutes before serving.
Oat-like in heartiness, this porridge boasts a creamy texture with subtle sweetness from dates and a nutty crunch. Serve it warm topped with a drizzle of honey or a splash of milk for extra richness.
Bajra Pizza with Seasonal Toppings
Ditch the traditional crust for this hearty bajra pizza. This gluten-free alternative offers a nutty flavor that pairs perfectly with seasonal vegetables. You’ll get a crispy base with minimal effort.
Ingredients
– 1 cup bajra flour
– 1/2 cup warm water
– 1/4 tsp salt
– 2 tbsp olive oil
– 1/2 cup pizza sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup sliced bell peppers
– 1/4 cup sliced red onion
– 1/4 cup sliced mushrooms
– 1 tsp dried oregano
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Combine 1 cup bajra flour, 1/2 cup warm water, 1/4 tsp salt, and 1 tbsp olive oil in a mixing bowl.
3. Knead the mixture for 3 minutes until it forms a smooth, pliable dough.
4. Tip: If the dough feels too dry, add 1 tbsp more water; if too sticky, dust with extra bajra flour.
5. Roll the dough into a 10-inch circle on a lightly floured surface.
6. Transfer the dough circle to the prepared baking sheet.
7. Brush the entire surface with remaining 1 tbsp olive oil.
8. Pre-bake the crust for 8 minutes at 425°F until edges begin to firm.
9. Spread 1/2 cup pizza sauce evenly over the pre-baked crust.
10. Sprinkle 1 cup shredded mozzarella cheese over the sauce.
11. Arrange 1/2 cup sliced bell peppers, 1/4 cup sliced red onion, and 1/4 cup sliced mushrooms evenly over the cheese.
12. Sprinkle 1 tsp dried oregano over the toppings.
13. Bake for 12-15 minutes at 425°F until cheese is bubbly and crust edges are golden brown.
14. Tip: For extra crispiness, place the pizza on the oven’s bottom rack during the final 5 minutes of baking.
15. Remove from oven and let rest for 3 minutes before slicing.
16. Tip: Use a pizza cutter for clean slices and prevent toppings from sliding off.
Just baked, this pizza delivers a satisfying crunch with the bajra crust’s earthy notes complementing the sweet roasted vegetables. The sturdy base holds up well to generous toppings without becoming soggy. Try serving it with a drizzle of chili oil for an extra kick that enhances the seasonal flavors.
Bajra Cookies with Sesame Seeds
Rustic and wholesome, these bajra cookies offer a nutty alternative to traditional treats. Made with pearl millet flour and sesame seeds, they deliver satisfying crunch with earthy flavors. Perfect for gluten-free snacking or pairing with afternoon tea.
Ingredients
– 1 cup bajra flour
– 1/2 cup whole wheat flour
– 1/4 cup sesame seeds
– 1/2 cup unsalted butter
– 1/2 cup brown sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 2 tablespoons milk
– 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together bajra flour, whole wheat flour, baking powder, and salt in a medium bowl.
3. Cream butter and brown sugar in a separate bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add vanilla extract to the butter mixture and mix for 30 seconds until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Add milk and mix until the dough comes together without overmixing.
7. Fold in sesame seeds with a spatula until evenly distributed throughout the dough.
8. Scoop tablespoon-sized portions of dough and roll into balls between your palms.
9. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with your palm.
10. Bake for 12-14 minutes until edges are golden brown and centers are set.
11. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
12. Cool completely for 30 minutes before serving.
Perfectly crisp with a tender crumb, these cookies showcase bajra’s distinctive nuttiness complemented by toasted sesame. Enjoy them dunked in chai or crumbled over yogurt for breakfast. Their sturdy texture makes them ideal for packing in lunchboxes or hiking snacks.
Bajra Upma with Fresh Herbs
Rustic and satisfying, this millet-based breakfast dish brings hearty comfort to your morning routine. Bajra upma cooks up fluffy with fresh herbs adding bright, aromatic notes. It’s naturally gluten-free and packed with fiber for lasting energy.
Ingredients
– 1 cup pearl millet (bajra) flour
– 2 cups water
– 1 tablespoon ghee
– 1 teaspoon cumin seeds
– 1 medium onion, finely chopped
– 1 green chili, finely chopped
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons fresh mint, chopped
– 1 teaspoon salt
Instructions
1. Heat 1 tablespoon ghee in a heavy-bottomed pan over medium heat until shimmering.
2. Add 1 teaspoon cumin seeds and toast for 30 seconds until fragrant.
3. Stir in 1 finely chopped onion and 1 finely chopped green chili, cooking for 3 minutes until onions turn translucent.
4. Pour 2 cups water into the pan and bring to a rolling boil at 212°F.
5. Gradually whisk in 1 cup pearl millet flour to prevent lumps from forming.
6. Reduce heat to low and cook for 8 minutes, stirring constantly with a wooden spoon.
7. Mix in 1 teaspoon salt until evenly distributed throughout the upma.
8. Fold in 1/4 cup chopped fresh cilantro and 2 tablespoons chopped fresh mint just before removing from heat.
9. Cover the pan and let rest for 2 minutes off the heat to allow flavors to meld.
10. Fluff the upma with a fork before serving to create light, separate grains. The finished upma has a pleasantly coarse texture with nutty millet flavors balanced by the fresh herbal brightness. Serve it topped with a dollop of yogurt or alongside spicy pickle for contrasting flavors that complement the dish perfectly.
Bajra Pasta with Creamy Sauce
Keeping weeknight dinners exciting can be challenging, but this Bajra Pasta with Creamy Sauce delivers both comfort and nutrition. Known for its nutty flavor and gluten-free benefits, bajra pasta pairs perfectly with a rich, velvety sauce. You’ll appreciate how quickly this wholesome dish comes together.
Ingredients
– 8 ounces bajra pasta
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
– 2 tablespoons fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of bajra pasta to the boiling water and cook for 8-10 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add 3 minced garlic cloves to the skillet and sauté for 1 minute until fragrant but not browned.
5. Pour 1 cup of heavy cream into the skillet and bring to a gentle simmer.
6. Reduce heat to low and whisk in 1/2 cup of grated Parmesan cheese until completely melted and smooth.
7. Season the sauce with 1/4 teaspoon black pepper and 1/4 teaspoon salt, stirring to combine.
8. Drain the cooked bajra pasta, reserving 1/4 cup of pasta water.
9. Add the drained pasta to the skillet with the creamy sauce.
10. Toss the pasta in the sauce, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
11. Stir in 2 tablespoons of chopped fresh parsley just before serving.
Buttery notes from the bajra pasta complement the luxurious cream sauce beautifully. The finished dish has a satisfying al dente texture with a sauce that clings perfectly to each noodle. For a vibrant twist, top with roasted cherry tomatoes or sautéed mushrooms just before serving.
Bajra Cheela with Mint Chutney
Very few gluten-free breakfasts deliver both nutrition and flavor like these savory Indian pancakes. Versatile bajra cheela comes together quickly with pantry staples, while the mint chutney adds a fresh, zesty kick that balances the earthy millet base perfectly.
Ingredients
- 1 cup bajra flour
- 1/4 cup rice flour
- 1/2 cup plain yogurt
- 3/4 cup water
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1 green chili
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Combine 1 cup bajra flour, 1/4 cup rice flour, 1/2 cup plain yogurt, 3/4 cup water, 1/2 tsp cumin seeds, 1/4 tsp turmeric powder, and 1/2 tsp salt in a large bowl.
- Whisk the batter vigorously for 2 minutes until smooth and lump-free.
- Let the batter rest for 10 minutes to allow the flours to hydrate fully.
- While batter rests, combine 1 cup fresh mint leaves, 1/2 cup fresh cilantro, 1 green chili, 1 tbsp lemon juice, and 1/4 tsp salt in a blender.
- Blend the chutney ingredients for 30 seconds until smooth, scraping down sides once.
- Heat a non-stick skillet over medium heat for 2 minutes until hot.
- Pour 1/4 cup batter into the center of the hot skillet.
- Immediately spread the batter into a 6-inch circle using the back of a spoon.
- Drizzle 1/2 tsp vegetable oil around the edges of the cheela.
- Cook for 2-3 minutes until the surface appears dry and edges lift easily.
- Flip the cheela using a spatula and cook for another 2 minutes until golden brown spots appear.
- Transfer the cooked cheela to a plate and repeat with remaining batter and oil.
- Serve hot cheela immediately with mint chutney on the side. Particularly satisfying when the crisp edges give way to the soft, spongy center, these savory pancakes offer a nutty flavor that pairs wonderfully with the bright, herbaceous chutney. Pack them for a portable lunch or fold around spiced vegetables for a hearty wrap.
Bajra Bread with Flaxseeds
Satisfyingly hearty and packed with nutrition, this bajra bread with flaxseeds delivers earthy flavors and wholesome texture. Made with pearl millet flour and nutrient-dense seeds, it’s naturally gluten-free and perfect for those seeking healthier bread alternatives. The dense, moist crumb pairs wonderfully with both sweet and savory toppings.
Ingredients
– 2 cups bajra flour
– 1/4 cup flaxseeds
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk
– 1/4 cup honey
– 2 tbsp olive oil
– 1 large egg
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk together 2 cups bajra flour, 1/4 cup flaxseeds, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. In a separate bowl, combine 1 cup buttermilk, 1/4 cup honey, 2 tbsp olive oil, and 1 large egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
5. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
6. Bake at 350°F for 45-50 minutes until the top is golden brown and a toothpick inserted comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
8. Allow to cool completely before slicing for clean cuts.
This bread has a dense, moist crumb with a pleasantly nutty flavor from the toasted flaxseeds. The earthy bajra flour creates a robust base that stands up well to hearty soups or makes excellent toast. For a creative twist, slice thickly and top with mashed avocado and red pepper flakes for a satisfying snack.
Bajra Ladoo with Cardamom
Grainy, nutty, and subtly sweet, these bajra ladoos come together with minimal effort. Ground millet flour gets toasted until fragrant before being shaped into energy-packed balls. Cardamom adds a floral warmth that balances the earthy base perfectly.
Ingredients
– 2 cups bajra flour
– 1 cup ghee
– 1 cup powdered sugar
– 1 tsp cardamom powder
– 2 tbsp chopped almonds
– 2 tbsp chopped pistachios
Instructions
1. Heat a heavy-bottomed pan over medium heat for 2 minutes until evenly warm.
2. Add 2 cups bajra flour to the dry pan.
3. Toast the flour for 8-10 minutes, stirring constantly with a wooden spatula until it turns golden brown and releases a nutty aroma.
4. Transfer the toasted flour to a large bowl and let it cool completely to room temperature, about 15 minutes.
5. Melt 1 cup ghee in a small saucepan over low heat until fully liquid, about 3 minutes.
6. Pour the melted ghee over the cooled flour.
7. Mix thoroughly with clean hands until the ghee is fully incorporated and the mixture resembles wet sand.
8. Add 1 cup powdered sugar and 1 tsp cardamom powder to the mixture.
9. Combine all ingredients until evenly distributed throughout the mixture.
10. Mix in 2 tbsp chopped almonds and 2 tbsp chopped pistachios.
11. Take a small portion of the mixture, about 2 tablespoons, and press firmly between your palms.
12. Roll the mixture into smooth, tight balls about 1.5 inches in diameter.
13. Repeat with the remaining mixture, applying even pressure to prevent cracking.
14. Arrange the ladoos on a plate, spacing them 1 inch apart.
15. Let the ladoos set at room temperature for 30 minutes until firm. Your hands should feel warm while shaping—this helps bind the mixture better. Store the ladoos in an airtight container to maintain their crisp texture. You’ll know the flour is perfectly toasted when it darkens by two shades and smells like roasted nuts. You can garnish with extra chopped nuts before serving for visual appeal.
Yield dense, crumbly spheres that melt delicately with each bite. The cardamom’s aromatic quality cuts through the richness beautifully. Try serving them slightly chilled for a firmer texture, or crumble over yogurt for a breakfast twist.
Bajra Dhokla with Green Chutney
Zesty, protein-packed bajra dhokla offers a gluten-free twist on the classic Indian steamed cake. This savory snack comes together quickly with pantry staples and pairs perfectly with vibrant green chutney. Steam these spongy cakes for a light, satisfying bite any time of day.
Ingredients
– 1 cup bajra flour
– 1/2 cup yogurt
– 1/4 cup water
– 1 tbsp lemon juice
– 1 tsp ginger paste
– 1 tsp green chili paste
– 1/2 tsp turmeric powder
– 1 tsp fruit salt
– 1 tbsp oil
– 1/2 tsp mustard seeds
– 2 tbsp cilantro leaves
– 1 cup cilantro leaves
– 1/2 cup mint leaves
– 1/4 cup peanuts
– 1 tbsp lemon juice
– 1/4 cup water
– 1 tsp cumin powder
– 1/2 tsp salt
Instructions
1. Combine 1 cup bajra flour, 1/2 cup yogurt, 1/4 cup water, 1 tbsp lemon juice, 1 tsp ginger paste, 1 tsp green chili paste, and 1/2 tsp turmeric powder in a bowl.
2. Whisk the batter for 2 minutes until smooth and lump-free.
3. Let the batter rest for 15 minutes to allow the bajra flour to hydrate properly.
4. Grease a 7-inch round cake pan with 1/2 tbsp oil to prevent sticking.
5. Add 1 tsp fruit salt to the batter and stir gently—do not overmix to maintain air bubbles.
6. Pour the batter immediately into the prepared pan, filling it 3/4 full.
7. Place the pan in a steamer over boiling water and cover tightly.
8. Steam for 15 minutes over medium heat until a toothpick inserted comes out clean.
9. Heat 1/2 tbsp oil in a small pan and add 1/2 tsp mustard seeds.
10. Cook mustard seeds for 30 seconds until they pop, then pour over the steamed dhokla.
11. Blend 1 cup cilantro leaves, 1/2 cup mint leaves, 1/4 cup peanuts, 1 tbsp lemon juice, 1/4 cup water, 1 tsp cumin powder, and 1/2 tsp salt into a smooth chutney.
12. Garnish dhokla with 2 tbsp cilantro leaves before serving.
13. Cut dhokla into squares and serve warm with green chutney. Heirloom bajra gives these dhokla a nutty depth and pleasantly coarse texture that holds up well to steaming. The green chutney’s bright, herbaceous notes cut through the earthy bajra beautifully. For a creative twist, layer dhokla squares with chutney and sliced vegetables for a gluten-free sandwich.
Bajra Idli with Sambar
Unexpectedly light yet satisfying, these bajra idlis offer a nutritious twist on the classic South Indian breakfast. Using pearl millet flour creates a delicate, porous texture perfect for soaking up flavorful sambar. They steam up beautifully in just minutes for a wholesome meal any time of day.
Ingredients
– 1 cup bajra flour
– 1/2 cup urad dal flour
– 1/2 cup yogurt
– 1 cup water
– 1 tsp salt
– 2 tbsp oil
– 1 onion, diced
– 2 tomatoes, chopped
– 1 cup toor dal
– 4 cups water
– 1 tbsp sambar powder
– 1/2 tsp turmeric
– 2 tbsp tamarind paste
Instructions
1. Combine 1 cup bajra flour, 1/2 cup urad dal flour, 1/2 cup yogurt, and 1 tsp salt in a large bowl.
2. Gradually mix in 1 cup water until you achieve a thick, pourable batter consistency.
3. Cover the bowl and let the batter ferment in a warm place for 8 hours until slightly bubbly.
4. Grease idli molds with 1 tbsp oil using a pastry brush for even coating.
5. Pour batter into molds, filling each cavity three-quarters full to allow for expansion.
6. Steam the idlis in a preheated steamer for 12 minutes over medium heat.
7. Check doneness by inserting a toothpick – it should come out clean when fully cooked.
8. Rinse 1 cup toor dal under cold water until the water runs clear to remove excess starch.
9. Pressure cook the dal with 4 cups water and 1/2 tsp turmeric for 4 whistles over medium heat.
10. Heat 1 tbsp oil in a separate pot and sauté diced onion until translucent, about 3 minutes.
11. Add chopped tomatoes and cook until softened, approximately 4 minutes.
12. Stir in 1 tbsp sambar powder and cook for 30 seconds to release aromas.
13. Mix in the cooked dal, 2 tbsp tamarind paste, and remaining 1 cup water.
14. Simmer the sambar for 15 minutes until slightly thickened, stirring occasionally.
15. Remove from heat when the oil separates and floats on top, indicating proper cooking.
Crumbly yet moist, these idlis have a distinct earthy flavor that pairs wonderfully with the tangy sambar. The porous texture makes them ideal for soaking up the lentil stew, creating perfect bites every time. Consider serving them topped with a dollop of ghee for added richness.
Bajra Crackers with Herbs
Bajra crackers with herbs deliver earthy flavor and satisfying crunch with minimal effort. These gluten-free crackers come together quickly using pearl millet flour and fresh herbs. Bake a batch for wholesome snacking any time of day.
Ingredients
– 1 cup bajra flour
– 2 tbsp olive oil
– 1/4 cup water
– 1 tbsp fresh rosemary, chopped
– 1 tsp fresh thyme leaves
– 1/2 tsp sea salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup bajra flour, 1 tbsp chopped rosemary, 1 tsp thyme leaves, 1/2 tsp sea salt, and 1/4 tsp black pepper in a mixing bowl.
3. Add 2 tbsp olive oil to the dry ingredients and mix until crumbly.
4. Gradually add 1/4 cup water while stirring until a firm dough forms.
5. Roll dough between two sheets of parchment paper to 1/8-inch thickness for even baking.
6. Remove top parchment and cut dough into 2-inch squares using a sharp knife or pizza cutter.
7. Transfer parchment with cut crackers directly to the prepared baking sheet.
8. Bake at 350°F for 12-15 minutes until edges turn golden brown and centers feel crisp.
9. Cool crackers completely on the baking sheet for maximum crispness.
10. Store in an airtight container once completely cooled to maintain texture. Out of the oven, these crackers offer a sturdy crunch with nutty bajra flavor enhanced by aromatic herbs. Their rustic appearance pairs beautifully with cheese boards or dips. Try crumbling them over soups for added texture contrast.
Bajra Paratha with Pickle
Millet flour parathas offer a nutritious twist on traditional flatbreads, delivering earthy flavors and satisfying texture. Pair them with tangy pickle for a complete meal that balances hearty grains with bright acidity.
Ingredients
– 2 cups pearl millet flour
– 1/2 tsp salt
– 3/4 cup warm water
– 2 tbsp ghee
– 1/4 cup vegetable oil
– 1/4 cup mango pickle
Instructions
1. Combine 2 cups pearl millet flour and 1/2 tsp salt in a large bowl.
2. Gradually add 3/4 cup warm water while mixing with your other hand until a shaggy dough forms.
3. Knead the dough for 5 minutes until smooth and pliable, adding extra flour if sticky.
4. Cover the dough with a damp cloth and rest for 15 minutes to hydrate fully.
5. Divide the dough into 6 equal portions and roll each into a smooth ball.
6. Dust a clean surface with millet flour and flatten one ball with your palm.
7. Roll the dough into a 6-inch circle using even pressure, rotating frequently.
8. Heat a cast iron skillet over medium-high heat until water droplets sizzle immediately.
9. Place one rolled paratha on the dry skillet and cook for 45 seconds until surface bubbles form.
10. Flip the paratha using tongs and cook the second side for 30 seconds.
11. Spread 1 tsp ghee on the top surface and flip again.
12. Cook for 20 seconds, pressing gently with a spatula to encourage flaky layers.
13. Spread another 1 tsp ghee on the second side and flip once more.
14. Cook for 15 seconds until golden brown spots appear on both surfaces.
15. Remove the paratha to a plate and brush with 2 tsp vegetable oil.
16. Repeat steps 6-15 with remaining dough balls.
17. Serve hot parathas immediately with 1/4 cup mango pickle on the side.
Bajra parathas develop a crisp exterior while remaining soft inside, with nutty flavors that contrast beautifully with the pickle’s spicy tang. Try tearing warm pieces to scoop up the pickle directly, or layer with yogurt for added creaminess. The sturdy texture holds up well to vigorous dipping without falling apart.
Bajra Pudding with Cinnamon
Filling yet surprisingly light, this bajra pudding brings ancient grains to modern comfort food. Its earthy sweetness pairs perfectly with warm cinnamon spice. You’ll love how simple ingredients transform into something special.
Ingredients
– 1 cup bajra flour
– 4 cups whole milk
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 2 tbsp unsalted butter
– 1 tsp vanilla extract
Instructions
1. Combine bajra flour and 1 cup milk in a medium bowl, whisking until smooth with no lumps.
2. Heat remaining 3 cups milk in a heavy-bottomed saucepan over medium heat until steaming (about 180°F).
3. Slowly pour the bajra mixture into the hot milk while whisking constantly to prevent clumping.
4. Add brown sugar, cinnamon, and salt, then reduce heat to low.
5. Cook for 20-25 minutes, stirring every 2 minutes with a wooden spoon to prevent sticking on the bottom.
6. Check consistency after 20 minutes – the pudding should coat the back of a spoon thickly.
7. Remove from heat and stir in butter and vanilla extract until fully incorporated.
8. Transfer to serving bowls and let cool for 10 minutes before serving warm.
Zesty cinnamon cuts through the creamy, porridge-like texture beautifully. The bajra adds a nutty depth that makes this pudding feel both comforting and sophisticated. Try it topped with toasted walnuts or a drizzle of maple syrup for extra crunch and sweetness.
Summary
Cooking with bajra flour opens up a world of nutritious possibilities for your kitchen! These 18 wholesome recipes make it easy to incorporate this ancient grain into your modern meals. We’d love to hear which recipes become your favorites—drop us a comment below and share this roundup on Pinterest to inspire other home cooks on their healthy eating journey!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
