Bachelor-friendly, Everyday Simple Recipes, Indian, Main Dish, Millet Recipes, Vegan

Bajra Khichdi

Bajra is good for diabetics and helps maintain blood glucose levels. It has high fiber content and makes you full for a longer period of time thus reducing the tendency to snack. It is also good for the heart and reduces acidity problems. What’s more? Bajra can help you reduce weight. Bajra rotlas and bhakris are famous in the North.

Instead of rice and wheat, which is normally eaten thrice a day, I try to include bajra and ragi in my meals at least 3-4 times in a week, mostly as dosas. Bajra khichdi is something that I have picked up from Tarla Dalal’s recipe collection. Quick and nutritious yet super easy to make.

OLYMPUS DIGITAL CAMERAIngredients:
Bajra / Pearl millet – 1/2 cup
Yellow split mung dal – 1/2 cup
Oil / ghee – 1 tsp
Jeera / Cumin seeds – 1 tsp
Black pepper powder – 1/2 tsp
Tej pata /Bay leaf – 1 piece (optional)
Cinnamon / Dalchini – 1/2-inch piece (optional)
Hing powder / Asafoetida – 1/2 tsp
Haldi / Turmeric powder – 1/4 tsp
Coriander leaves finely chopped – 1 tbsp
Salt to taste

Preparation Time: 5 mins
Cooking Time: 20 mins
Serves: 1

Method:
Wash and soak bajra in water overnight (8 hours). To increase the nutritive value, if you plan in advance, can even sprout the bajra. To sprout bajra, wash bajra, and soak in water for 8 hours. Drain all the water and keep the wet bajra in the same vessel. Keep it closed. You will notice sprouts in a day or 2. Wash sprouted bajra thoroughly, drain, and keep aside. Wash mung dal, drain and combine with the bajra. Add two cups of water (double of the combined quantity of bajra and mung dal) and pressure cook for four whistles. Allow the steam to escape naturally before opening the lid.
Heat oil/ghee in a kadai and add cumin seeds. When the cumin seeds crackle, add asafoetida, tej pata, dalchini, and turmeric powder. Turn off the fire. Add this to the cooked bajra and moong dal. Add salt and black pepper powder. Mix well. You can garnish with chopped coriander leaves. Serve with raita.

Recipe courtesy: Tarla Dalal

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Breakfast, Dosas, Everyday Simple Recipes, Indian, Millet Recipes, Snacks, South Indian, Tiffin, Vegan

Bajra Dosa

A healthy, nutritious, protein dosa made from sprouted bajra.

Ingredients:

sprouted bajra and urad dalFor batter:
Bajra whole grain (millet, kambu): 2 cups
Urad dal: 1 cup
Salt to taste

For dosa:
Gingely oil/groundnut oil : 1 tsp

Preparation Time: 24 hrs.

Cooking Time: 5min.

Method:
Wash and soak bajra overnight/8 hrs. Drain the water and leave it as is for half an hour to one hour. Take a clean cotton cloth and put the bajra in this cloth and cover. Sprinkle water on this cotton cloth and ensure that it is wet. After about 12-15 hrs, you can see nice sprouts. Soak urad dal in water for about 4 hrs. Grind sprouted bajra and urad dal together to make a fine paste. Add salt and water and dilute. The batter should be of the normal dosa batter consistency. You can ferment the batter if preferred.

Place the griddle on the stove. Heat griddle and pour about a full ladle of batter on to the griddle. Spread the batter around carefully using the bottom of the ladle. Cook in medium flame for about 30-40 sec. When the edges get crisp, pour 1 tsp oil, and flip over the dosa. Lower the flame and cook for around 15 seconds. Remove dosa from the girdle. Protein dosa is ready. Serve with hot sambhar or chutney.

Trivia:
Bajra is packed with nutrients and minerals. Sprouted bajra dosa is rich in proteins and is good for the colon. This is a very good way for vegetarians to include protein in their diet.

You can make this dosa without sprouting the bajra also. The taste remains more or less same, only the nutrition quotient will be less compared to the sprouted dosa.

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