Bajra, Sorghum and Millet Bread

By: Esther Vasa

Bajra flour (Pearl millet or Sajja) – 1/3rd cup
Sorghum flour (Jonna) – 1/3rd cup
Finger Millet flour (Ragi) – 1/3rd cup
Cashew nuts – 10 made into small bits
Banana - optional
Salt – two pinches
Honey – 3 tbsp (if you like it sweeter make it 5 tbsp)
Egg whites – 3
Extra Virgin Olive Oil – 3 tbsp
Baking powder – tbsp

Bajra, sorghum and millet flours are gluten free. If you don’t prefer egg whites, you can use egg substitute. This bread is absolutely simple and easy to make but very great in taste.

Mix all the flours with salt, baking powder and cashew nuts and set aside. Put the three egg whites, honey, banana (if you are using) and 2 tbsp oil in a blender and blend it thoroughly. Put this mixture on the flours that you had mixed before. Using a spatula mix the ingredients until a thick paste is formed. Spread a tbsp of oil in a glass bread baking tray before putting the prepared mixture; bake at 350F for 30-35 minutes.

If you don’t like your bread sweet, you can eliminate honey and use a jalapeno or zucchini instead. This bread tastes good too!

Preparation Time: 45 minutes

Serves: 6


  1. Hello! Awesome recipe. But any suggestions for substituting egg whites here? :-) Thanks in advance

    1. Sorry about the delay. You could use 1 tbsp of ground flaxseeds/chia seeds mixed in about 4 tbsp of water as egg substitute.