Yes, soaked bajra can be eaten. Soaking, sprouting, or fermenting millets like bajra before consuming them is important for several reasons. One reason is that soaking helps to break down anti-nutrients present in the millets, such as phytic acid.
Read a related post: Can we eat Jowar roti at night?
Phytic acid is naturally occurring in grains and seeds and can inhibit the absorption of certain nutrients in our bodies, including iron, calcium, and zinc. Soaking bajra helps to reduce the phytic acid content, making it easier for our bodies to absorb these essential nutrients.
To soak bajra, you can follow these steps:
1. Rinse the bajra grains thoroughly under running water to remove any impurities or dust.
2. Place the bajra grains in a bowl or container and add enough water to cover them completely.
3. Allow the bajra grains to soak for at least 8 hours or overnight. This process softens the grains and helps to remove the phytic acid.
4. After soaking, drain the water and rinse the bajra grains once again.
5. You can now cook the soaked bajra as desired, such as boiling, steaming, or pressure cooking.
By soaking bajra before consuming it, you can enhance its nutritional value and make it more digestible. Soaked bajra can be used in various dishes such as porridge, flatbreads, salads, or as an ingredient in other recipes.
It is worth mentioning that the information provided here is a general guideline and may vary depending on personal preferences or health conditions. It is always advisable to consult a healthcare professional or nutritionist for personalized advice on your dietary needs and restrictions.