Rajasthani Bajra Pancake

Name: Rajasthani Bajra Pancake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian (Rajasthan)
Ingredients: Bajra flour 100g, Gram flour (besan) 50g, Onion 100g (finely chopped), Green chilly 2 pcs (minced), Ginger 1 tbsp (10g, minced), Coriander leaves 20g (chopped), Cumin seeds (jeera) ½ tsp (3g), Salt 1 tsp (6g), Black pepper powder ¼ tsp (0.5g), Oil 40ml, Water 200ml

🌱 Vegan📊 Medium

Traditional 19. Rajasthani Bajra Pancake recipe

⏱️10 minPrep

🔥15 minCook

🕒25 minTotal

🍽️4Serves

🧺 Ingredients

Bajra flour 100g, Gram flour (besan) 50g, Onion 100g (finely chopped), Green chilly 2 pcs (minced), Ginger 1 tbsp (10g, minced), Coriander leaves 20g (chopped), Cumin seeds (jeera) ½ tsp (3g), Salt 1 tsp (6g), Black pepper powder ¼ tsp (0.5g), Oil 40ml, Water 200ml

👩‍🍳 How to make Rajasthani Bajra Pancake

Mix bajra flour and gram flour. Add turmeric, salt, black pepper, cumin seeds (2 minutes).
Add chopped onion, green chilly, ginger, coriander leaves. Mix well.
Add water gradually, mix until thick pancake batter (pourable but thick), no lumps. Rest 5 minutes.
Heat 5ml oil on tawa (medium-high heat, 170°C). Pour ⅓ cup (80ml) batter, spread thinly (7 inches) using back of ladle.
Cook 2–3 minutes until bottom golden, edges start to curl. Drizzle 1ml oil, flip.
Cook other side 1–2 minutes until light golden, firm to touch. Transfer to plate.
Repeat for remaining 7 pancakes. Serve hot with chutney or yogurt.
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