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Also Known As
Black Millet, Pearl Millet
Commonly known as Pearl millet, it is one of the most widely grown varieties of millet. It is grown in bulk in Africa and India. It has been a staple diet for Indians since pre historic times. Rajasthan produces maximum bajra in India. These tiny brown grains have a nutty and bitter aftersweet taste.
How to select
Ensure that the grains are free from dirt, stones and other form of adulteraton. The grains should be small, brownish and resemble tiny pearls.
· It is commonly consumed in the form of breads (whether leavened or unleavened), porridges and khichadi etc. When using for Bajra khichadi etc, soak overnight and then pressure cook with gren moong dal till soft. Temper with ghee and spices. This a traditional Rajasthani recipe.
· When processed into a flour, it is used to prepare bajra rotlis, khakras, bhakri, stuffed parathas etc.
· Use the flour to make healthy muthias, dhoklas, chaklis etc.
How to store
Always store in air tight containers in a cool dry place. It is best to use fresh bajra. Thus purchase in smaller quantities.
· It is comparatively high in proteins and has a good balance of amino acids. Thus it plays a important role in metabolism.
· It is a better source of iron than other grains. This ensures a good count of hemoglobin, thus avoiding symptoms of anemia etc.
· It is a moderate source of thiamine (vitamin B1).Thiamine helps in blood circulation and is required for a healthy nervous system.