Organic Pearl Millet, Whole Bajra(High Protein, 11x The Iron of Rice, Helps Digestion, Lowers Cholestrol & Diabetic Friendly)
Pearl Millet is a delightful grain which forms the base material for many Indian meals. These are consumed with great fervor in North India and are said to energize one during cold winter months.
Delicacies which are prepared using pearl millet are delectable, fulfilling and adored by everyone. For centuries at a stretch, bajra millet has formed an important part of Indian diet.
- A high percentage of carotene makes peal millet good for eyesight
- Helps heal disorders associated with diabetes and blood pressure
- Effective for heart problems and acidity
- Pearl millet has higher energy content compared to other millets
- It is rich in calcium, iron and unsaturated fats which are good for health
- PEARL MILLET PAKODA
Chopped onions, green chilli; pearl millet flour – 1 cup, Bengal gram flour – 1/2 cup; chilli powder and salt –as required.
Mix pearl millet flour, bengal gram flour, chopped onion, green chilli, chilli powder, salt as required and add water to make a thick batter.
Fry the batter in oil with the required shapes.
Remove pakodas from pan and place it on a tissue to remove excess oil.
This is served as evening snack along with tomato sauce.
- PEARL MILLET KHICHDI
Pearl millet - 1 cup, moong dal – 1 cup, potato, carrot, beans, green peas, salt, oil, onion, green chilies, tomato, asafoetida, cumin seeds, mustard seeds, ginger garlic paste, red chili powder, coriander powder, turmeric powder, 2 tbsp – chopped coriander leaves, lemon juice – as required.
Soak pearl millet grain and moong dal over night.
Boil all the vegetables in a pressure cooker. Add soaked, washed pearl millet grain, moong dal, all the vegetables, green chilli, salt, turmeric powder. Add 4 cups water and cook for 3-4 whistles.
In a pan sauté onion, green chilli, asofoetida, cumin seeds and mustard seeds in oil. Add red chili powder and mix cooked millet grain. Mix well. Simmer for 2-3 mins, adjust salt if required.
Season the dish with coriander leaves and lemon juice. Serve hot.
- PEARL MILLET PESARATTU
Pearl millet -1 cup, whole green gram -1 cup, red chillies-4, green chillies – 2, chopped onion -2-3, ginger - ½ inch, salt to taste and coriander leaves chopped - 2 tsp
Soak pearl millet and whole green gram together for 5-6 hours. Grind these to batter consistency and ferment for 3-4 hr.
Grind red chillies, green chillies, ginger, needed salt and add to the batter along with finely chopped onions and coriander leaves.
Heat a tawa, apply oil and pour the batter and spread evenly in circular way.
Flip the pesarattu to the other side for cooking on both sides.
Once cooked, remove from tawa and serve hot with any chutney/sambar.
- PEARL MILLET THALIPEETH
Pearl millet flour - 1 cup, rice flour - 2 tsp, onions - 1 finely chopped, green chillies - 1 to 2 (optional),garlic paste - 1/2 tsp (optional), salt to taste, coriander – (2-3) tsp finely chopped, oil -for cooking, warm water - to knead and ajwain - 1/2 tsp
Mix all ingredients by adding warm water and knead into dough.
Make small (golf ball size) rounds of the dough and on a plate, apply some oil. Now press the dough into a flat circle and create hole in the center.
The thalipeeth should not be too thin, as it may break. Heat tawa and fry the thalipeeth well by flipping on both sides. When well done, remove from tawa and serve hot with chutney, sauce or pickles.