In rural India most people use bajra regularly for cooking. Bajra is rich protein, fiber, phosphorous, magnesium and iron. Due to its rich composition of minerals and proteins, bajra has many health benefits.
Pearl millet is very powerful in controlling diabetes. Because it is rich in fiber, it tends to digest slowly and release glucose at a slower rate as compared to other foods. This helps in maintaining healthy blood sugar levels for a long period of time.
As it is rich in fiber content, it takes a longer time for the grain to move from the stomach to the intestines. This way, bajra curbs hunger for a long span of time.
Bajra is rich in insoluble fibre that helps digestion and stool formation. It also reduces secretion of bile acids and is linked to a lowered risk of gallstone formation.
Bajra / Pearl Millet Roti
- Bajra Flour - 2 Cups
- Water - 1½ cups
- Salt - ½ tsp.
- In a vessel, boil water with salt.
- Now add the bajra flour and mix vigourously so that no lumps are formed and the mixture thickens and looks like chapathi dough and it should be softer.
- Now cover and cook for 2 minutes.
- Remove from heat and transfer the dough to a plate and let it cool.
- Once it is cool enough to touch, knead it well keeping in a floured surface.
- Now pinch small balls out of the dough and flatten each ball slightly between your palms.
- Place the dough balls on floured surface and using your fingers spread it out even as you smooth the edges using your other hand. Keep doing this till the roti is about 8" in diameter.
- Then take a rolling pin and roll out thin rottis.
- Heat a tawa and place the rolled out roti on the hot tawa.
- Cook on both the sides.
- Serve hot with butter and pickle of your choice.