Appetizers/Snacks · Lentils

Bajri (Millet) Crackers With Chana Dal dip

A sense of rejuvenation entwines me as I hit the publish button.Being out of touch for more than 4 months, a part of me always felt incomplete,unfulfilled. While I was away, I realized the role of blogging in my life – I missed it. Thank you so much for all your kind emails, tweets & messages. I knew I had to be back in action soon. I am doing better than before & hope to update this space often now.

Last few months have been rough, less of ups, lots of down. Keeping health issues aside, my mind was irrational, loud & restless. I had loads to complain & challenge. I denied the things which came my way, I failed to handle them. Sometimes, life takes its own course and no matter how hard you try to tame it, it does not reciprocate. The very fact that I felt a certain way at that point in my life, I had no choice but to understand that this was meant to be.The sooner I did , the easier it got. The more I questioned : “Why me?”, the difficult it became. There was no force within me that could change the situation, no magic wand or a click of fingers to set it all right, all I  got was inner strength to sail me  through. When faith falters & hopes diminish, its best to reach out for that simmering potential inside to navigate, exactly what I want to do right now.

For long, I wanted to bake crackers at home,or let me put it this way-  I wanted to experiment with savory, whole grain flour baking with an indian touch.I tried the cracker recipe below with a mix of whole wheat & fine wheat flour a couple of times, but it left me wanting for more – something more healthy perhaps? and simple,crispy, spicy too at the same time.Not the most fancy looking crackers around- these are spiced similar to deep fried indian snack – mathri and I think I got what I was looking for this time. Bajri or millet is a gluten free, whole grain widely popular in India to make porridge, flatbreads or pancakes. I did not like it much the first time I ate it but now, its an acquired taste for me especially when I want a break from carbs.

The dip to go along is made with chana (split bengal gram) lentils, which is my new found way to eat them. Rated lowest GI (glycemic index) lentils, these score high when it comes to an earthy, nutty taste.Chana dal yields better amongst lentils to dip-making coz they do not turn into a slimy mush if cooked properly. Easily available in indian stores & tasting similar to garbanzo beans, these lentils are something you would want to stock on.

P,did not care much for the crackers but liked this dip.He polished it off with baked potato chips in the name of healthy food.I found myself snacking on these batch after batch. Somehow the combo is addictive – reminds me of the rajasthani meals at Dilli Haat – bajra roti & masala chana dal.

Yield – About 2 dozen


  • 1 cup fine bajri atta (millet flour)
  • 1/2 cup atta (whole wheat flour)
  • 2.5 tbsp olive oil
  • 1/4 tsp ajwain (carom seeds)
  • 1/4 tsp red chilli flakes (optional)
  • 1 tsp salt
  • 1/2 cup + 3 tbsp water (or as required for kneading the dough)
Combine all the ingredients except water in a big bowl. Rub with fingers till the mixture resembles grains.
Start adding water slowly & mixing with hands so as to form a soft, pliable dough. Cover the dough with a damp kitchen towel & let rest for 15 minutes.
Meanwhile preheat oven to 3o0 F / 150 C. Line a cookie sheet with parchment.
Knead the rested dough for 2-3 minutes and pinch into equal portions. Thinly roll out the equal portions on a flour dusted surface or between sheets of parchment.
With the help of fork, pick the rolled dough so that it does not fluff while baking. Using a pizza cutter or sharp knife, cut the rolled dough into desired shape.
 Transfer to the cookie sheet and bake for 25-30 minutes or until done & crisp. You will need to check midway & flip the crackers to ensure even baking.
Cool the crackers on a rack and store in air tight containers for upto 2 weeks.
Chana Dal Dip (Makes about 1.5 cups)
  • 1 cup chana dal (split bengal grams)
  • 1/4 tsp turmeric powder
  • salt to taste
  • 3 cups water
  • 4 cloves garlic,chopped
  • 1 ” fresh ginger shoot, chopped
  • 1 serrano chili, chopped (remove seeds to adjust heat)
  • 1/4 cup cilantro, chopped
  • 1/4 tsp roasted cumin seeds
  • 1/2 tsp garam masala
  • 1 tbsp fresh lime juice
  • 1/4 cup olive oil + more to drizzle

Soak the chana dal in water for atleast 6 hours or overnight. Pressure cook the dal along with turmeric powder & salt in the soaking liquid on high for 2 whistles. Alternatively you can cook the dal in a pot with lid (for about 40-45 minutes) till tender.

Transfer the cooked & cooled dal to the food processor along with garlic, ginger, cilantro chili & lime juice. Pulse 10-12 times slowly adding oil until smooth. You can further adjust the consistency using the reserved cooking liquid. Check the salt & adjust if required.
Drain & reserve the liquid (this liquid can be used as stock or to knead savory doughs).Let the dal cool to room temperature.
Transfer to the serving bowl, drizzle some olive oil, garnish with chopped cilantro & serve along with bajri crackers.(recipe above)
Store refrigerated in air tight container for  4-5 days.

Note : This recipe has a strong garlic flavor. You can reduce or omit garlic quantity as per your liking.

Enjoy & Thanks for stopping by!

50 thoughts on “Bajri (Millet) Crackers With Chana Dal dip

  1. Welcome back!
    I missed your posts, amazing creativity and talent and your inspiring pictures
    I hope whatever it is that has been troubling you is resolved soon, you are in my thoughts and prayers

    I have been experimenting with crackers too, only with italian flavors. Looking forward to trying your crisp and tempting crackers

  2. YAY! I was so happy to see a post from you in my inbox 🙂 Good to have you back Tanvi 🙂
    You have come back with such a great post. Love these crackers. Love the dip even more. This is like a Indian hummus! I am definitely trying this for my next party 🙂

  3. glad to have you back Tanvi!!..your “more than 4months” fet more like half a year!
    hope you’re in good health now!! missed you!! 🙂

    1. Tried it!! It’s not everyday you come across the healthier version o’Indian food..this one’s a keeper. Served it as papri chaat 🙂

  4. Welcome back dear Tanvi. hope whatever you faced is gone for ever. take good care.
    the crackers look perfect. I mostly bake with wwflour and to my own astonishment the 3 year old in the family loved having it. will try this version soon.

  5. Dear Tanvi
    you can imagine me to be someone who found a treasure at ur closed door, but couldnt meet you to say thank you. in last one month, your blog has been my chosen destination for trying all things good and how much i stared at ur last post wondering what was wrong with this girl and hoped everything gets well soon….everytime i opened ur page from my “bookmarked” repertoire and something told me from inside that it wouldnt be long before i see ur post and here u are! i have tried mirch ka salan, bhuna murg, bhatura, gatte ki sabzi, murgh malai tikka and chicken menchurian winning much praise…welcome back Tanvi..I am so happy you are here!!


  6. Welcome back!
    I love the dip idea, chana dal are my favorite 🙂 Plus there is never enough garlic in my life. I have had millet before and enjoyed it, so I’d be happy to try these crackers. Gorgeous photos!

  7. A big welcome to you Tanvi, so good to have you back my friend! Hope things are settled and your spirits are up, and don’t forget to smile, we love you smiling!

    This’s a killer post with fab recipe and photos. Been missing your magic for long. Rock on!

  8. Welcome back! I’ve missed your posts. I hope that you are well. The crackers look fabulous!

  9. I’d love to make those crackers with the added chili flakes. Garlic is a stple in my life so the dip really sounds delicious. Hope you have a lovely weekend.

  10. Welcome back Tanvi!!!! It’s so good to see your posts. i sure did miss your lovely photography and write ups. This post again is simply awesome. Loved the recipe and the photographs. You rock girl 🙂

  11. ((((HUGS)))) Life sucks at times, and all we can do is deal with it and move on! Cribbing and feeling low is a part of life and it’s ok to do that sweetie. I am so happy to see you back in action!
    The crackers and the dip sounds delicious 🙂
    Stay happy and keep the smile on. I missed ya!

  12. Welcome back sweetie!! Life throws different tantrums, and its the positive end results that truly matters. Love that delicious dip! And once again, glad to see you here and on Twitter xoxoxoxo

  13. Welcome Back!!!!
    You know I checked ur blog again n again, hoping may be today may be my email missed her feed…. And Finally you are here…
    I missed your posts… Welcome back my dear!!!
    These crackers look fabulous… Wonderful flavor from home, if I say so…
    YAyyyy!!! I am really happy to see you back in action Tanvi…

  14. glad to see you back! love the idea of the chana dal dip. I recently went to greece and got inspired to make a traditional dip of theirs called fava, made with yellow split peas! now i’m going to venture into more types of dals and pulses to make dips, besides the usual chickpea hummus!

  15. Hope you feel better and you are able to find your zeal and energy soon. Good to see you back.

    the photos and recipe are fantastic. I have bookmarked it.

  16. Welcome back dear…..It was a nice feeling to see a post from you in my inbox….hope u r doing well, I know it’s very difficult to get over the feeling “why me?” …..hope everything works out fine for you….again happy 🙂 to c u back…..hugs :))

    and those crackers & dip looks really yummy……can have them anytime…

  17. Welcome back to the world Tanvi, I hope it feels good! These crackers & dip sound lovely, I will have to look out for millett flour now. Your pictures have a beautiful warm comfortable light, hopefully that mirrors your mood, or how you wish it to be, maybe….

  18. Welcome back Tanvi! I doubted my eyes when I saw your update in my inbox. So happy to see you with new post! I’m truly sorry to hear your medical struggle. Hope you are doing better than before. Keep your posts coming and everything will work out! My prayers are with you!!! Gorgeous pictures and happy to see your styling again

  19. SO happy to have you back, Tanvi, I missed you! Glad to hear that you’re back in the kitchen. You’re too talented to not share your food with us! These crackers and dip sound like a fabulous snack. I wouldn’t mind some right now. 😉

  20. Having just discovered your blog, I was hoping you would be back soon. And coincidentally have some bajra flour at home. Will try it out soon.

  21. Welcome back, Tanvi! It is so good to see a post from you and I’m so happy that you’re doing better. I’ve only made homemade crackers once but I really do want to try out a few new recipes — this one looks like a keeper, especially paired with that yummy dip!

  22. Tanvi, I have missed you – I hope you are feeling better. You’re one of the sweetest bloggers out there, so it’s good to see your new post. We need to catch up soon. Wishing you all the best. Love, Nadia xoxo

  23. I can’t tell you how relieved and happy I am so see you back! I have been a follower of your blog but I had to de-lurk today and welcome you back. I hope your getting well streak continues!

  24. Hi… i dont get ur recipes in my inbox. But I’m telling u honestly, I’d come to ur blog every alternate day to check if you’ve posted something. I love ur blog and ur writing style. I had wished you’d fight ur health issues and come back n write. I’m happy from the bottom of my heart for you. Keep smiling n keep writing! 🙂

  25. I am so, so happy to see you back! I am also so happy that your spirits have been refreshed, although I am sorry about your health issues…the spirit is the greatest healer 🙂
    And as for these crackers, they sound wonderful to me…love the crunchiness, and that dip sounds amazing!
    Big hugs!

  26. Welcome back Tanvi, I kept peeking into ur blog once in a while to see if u were back….
    It was as if u were gone for more than 4 months!
    I hope everything is fine now. Keep up the spirits!

  27. hi tanvi

    i came across your blog when you were not posting. i did not know what to write or comment, plus it would look a little awkward to give you best wishes or to say get well soon. as i am not that type of a person who can suddenly give get well soon messages for the first time.

    i would come to your site just to check if you have started posting and go back with a hope that you will post soon. i am glad and feel good that you are back and posting. i know what it takes to be ill and bed ridden…. and of course one does miss the joys of blogging. have experienced it a couple of times myself.

    i hope you are fully fine now and looking forward to all your beautiful posts 🙂

  28. If there had been no whole wheat flour I would have tried it right now. Now I have to think which other flour to use. Millet gives a very dry texture. What do you suggest ?

    1. You can try oat or chickpea flour. If your concern is dryness of crackers, increase the oil amount in the recipe by a tbsp or so. Hope this helps

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