One of the most common ways to eat bajra, also known as pearl millet, is by making bajra roti or flatbreads using bajra flour. These rotis are popular in several regions and are a nutritious alternative to regular wheat rotis. Bajra rotis are gluten-free and rich in vitamin B, making them a great choice for people with gluten sensitivities or those looking to add more nutrients to their diet.
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Another way to consume bajra is by making porridge. In ancient times, bajra porridge was a staple in many diets. It can be made by boiling bajra flour with water or milk and adding sweeteners or flavors like jaggery, cardamom, or cinnamon. Bajra porridge is not only delicious but also provides various health benefits. It is rich in fiber and can aid in digestion.
Additionally, bajra can be used in various other dishes like khichdi, upma, and dosa. It can be ground into flour and used as a thickening agent in soups and stews as well. Bajra can also be sprouted and added to salads or used as a topping for various dishes.
When consuming bajra, it is important to note that it can be slightly hard to digest for some individuals. Soaking or fermenting bajra before consumption can help enhance its digestibility. Additionally, it is always recommended to cook bajra adequately to ensure it is thoroughly cooked and easy to digest.
In summary, bajra can be eaten in various ways, including making rotis, porridge, khichdi, upma, dosa, and using it as a thickening agent in soups and stews. It is a gluten-free grain that is rich in vitamin B and fiber, making it a nutritious addition to one’s diet.