Bajra or pearl millet has high nutritious value and has many benefits.
Bajra is high in proteins with a good amount of amino acids
It is a good source of iron, which helps formation of hemoglobin in blood thus preventing anaemia.
It is a moderate source of vitamin B1, which is required for a healthy nervous system.
It is specially effective for bleeding piles, epilepsy, insomnia, impotency, high blood pressure, diabetes and tuberculosis.
It is easily digestible and has the lowest probability of causing allergic reactions.
Bajra, being gluten free, is a very good food choice for those suffering from celiac disease who cannot tolerate gluten.
It is highly effective and recommended for cases of severe constipation and stomach ulcers.
The presence of phytic acid and niacin in bajra helps in lowering the cholesterol.
Being rich in fiber content , bajra is good for diabetics, keeping the glucose levels normal.
Bajra Roti is common food of Rajasthan and Gujurat. And after knowing the many good qualities of this grain I am trying to accommodate this to my normal diet.
3 cups Bajra flour
1 cup warm water
salt to taste
oil or ghee
Bajra unlike Jowar has a bitter taste, so it needs special care while making roti's. The flour is not kneaded into batter at once, but the ladies knead flour for one Roti at a time and immediately make roti's. It tends to become bitter if you allow it to stay for a longer time. So, while kneading, take the flour in a large plate or flat bottomed bowl. Add little water in one side. Mix flour and knead to a small dough. Immediately give it a roti shape using hand. Or u might use the roller to make it into that shape but this dough is not sticky enough and tends to break so take special care. Heat a tawa and bake this bread it takes longer time as the roti's would be thicker than normal chapati. When brown spots appear on each sides, add oil or ghee spread all over and serve hot. This goes well with raw onion,green chili , garlic chutney and traditional baigan bharta or any traditional curry.
I have added chopped onions, green chili to the batter before making roti's. This tends to weeken the bitter taste a little. I have served it with bottle gourd or lauki ki labji.