This Millet Cheese Quesadilla is my healthier spin on a classic comfort food. I absolutely love quesadillas—crispy on the outside, melty on the inside, and so satisfying! But I wanted to make it a little more nourishing—something I could enjoy more often without the usual guilt.

So I tried making it with a soft, pliable flatbread using a mix of ragi, jowar, and wheat flour—and to my surprise, it turned out soft, flavorful, and honestly better than store-bought tortillas. I love how the earthy notes of the millets pair so beautifully with the cheesy filling.

It’s now a regular at home—especially on lazy lunch days when I crave something quick, comforting, and nourishing. This recipe started as a casual experiment but quickly became one of our favorites. So here it is—sharing it from my kitchen to yours!

Bite of History – Millet Cheese Quesadilla

The word quesadilla comes from Spanish, meaning “little cheesy thing”—and it dates back to colonial Mexico. Traditionally made using corn tortillas and filled with cheese, beans, or meat, quesadillas were cooked on a comal (flat griddle) and folded over like a half-moon. Over time, they’ve evolved into countless versions across cultures—from Tex-Mex flour tortillas to baked, grilled, or even dessert-style quesadillas.

In this Indian-inspired twist, I’ve replaced the tortilla with a soft roti made from ragi, jowar, and wheat flour, blending traditional Indian grains with the cheesy soul of a Mexican favorite. A delicious cross-cultural comfort bite!

Ingredient Roles in Millet Cheese Quesadilla (Cheese-Only)

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Millet Cheese Quesadilla, How to make Millet Quesadilla

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Lunch, Snack, DinnerCuisine: Indian Fusion, Mexican-inspiredDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Kneading Time

5

minutes

Resingt time

10

minutes

Millet cheese quesadilla made with ragi, jowar, and wheat flour — a crispy, melty, and nourishing twist on the classic Mexican favorite.

Ingredients

• For the Millet Flatbread (makes 2 rotis):

• ¼ cup, ¼ Ragi flour (finger millet flour)

• ¼ cup, ¼ Jowar flour (sorghum flour)

• ¼ cup ¼ Wheat Flour

• Salt, to taste

• 6- 7 tabespoons, 6- 7 Hot water, as needed to knead

• 1 tablespoon, 1 Butter or oil – for toasting

• Filling:

• ½ cup, ½ Cheese (cheddar, mozzarella, or processed)

Directions to make Millet Quesadilla

• Make the Dough
  In a mixing bowl, combine ragi, jowar, and wheat flours with salt. Gradually pour hot water and knead into a soft dough. Cover and rest for 5–10 minutes.
• Roll the Rotis
  Divide dough into two equal balls. Dust with wheat flour and gently roll each into a thin roti. Handle gently since millet dough can be delicate.
• Cook the Rotis
  Heat a tawa or skillet. Lightly cook each roti on both sides until small brown spots appear. Don’t overcook—they will be toasted again. Apply butter or or oil.
• Final Step
  When the millet roti is fully cooled on the tawa, add cheese on one side, fold, toast both sides with butter, cut and serve.

Notes

• 1 cup = 250 ml

Print

Directions to make Millet Cheese Quesadilla with step by step images

• Make the Dough
  In a mixing bowl, combine ragi, jowar, and wheat flours with salt. Gradually pour hot water and knead into a soft dough. Cover and rest for 5–10 minutes.
• Roll the Rotis
  Divide dough into two equal balls. Dust with wheat flour and gently roll each into a thin roti. Handle gently since millet dough can be delicate.
• Cook the Rotis
  Heat a tawa or skillet. Lightly cook each roti on both sides until small brown spots appear. Don’t overcook—they will be toasted again. Apply butter or oil.
• Final Step
  When the millet roti is fully cooled on the tawa, add cheese on one side, fold, toast both sides with butter, cut and serve.

Pro Tips to make perfect and tasty Millet Cheese Quesadilla

• Use hot water for kneading: It helps bind the millet flours together and gives you a softer, more pliable dough.
• Roll gently: Millet-based dough can tear if pressed too hard. Use wheat flour for dusting and roll with light pressure.
• Don’t overcook rotis initially: Lightly toast them just enough to hold shape. They’ll be toasted again after filling.
• Choose the right cheese: A blend of mozzarella and cheddar works well for stretch and sharp flavor. Use processed cheese for kid-friendliness.
• Toast on medium flame: For even crisping and melty interiors without burning the roti.

Serving Suggestion Millet Cheese Quesadilla

Cut the toasted quesadilla into wedges and serve hot with:

• Mint chutney for a desi kick
• Tomato salsa or guacamole for a fusion plate
• Curd + chili flakes dip for a quick yogurt sauce
  It also pairs beautifully with warm soups or cold buttermilk in summer!

FAQs – Millet Cheese Quesadilla

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