બલિહારી તુજ બાજરા, જેના લાંબા પાન,
ઘોડે પાંખું આવિયું, બુઢ્ઢા થયા જુવાન.
(You are the sacrifice of millet, whose long leaves; the horse has become a winged one, the old man has become young.)
Pearl Millet is suitable for production in dry or low-water areas, on low-yielding soils and at high temperatures. It also produces well in soils with high salinity or low ph. Due to its nature of adapting to adverse conditions, it grows even where other cereal crops, such as maize and wheat, cannot grow.
Pearl millet (Sanskrit: प्रियंगुः, English: Pearl millet, scientific name: Pennisetum glaucum) is a widely cultivated species of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. It is generally accepted that this species of millet originated in Africa and from there came to India. According to earlier archaeological documents, this species of millet may have arrived in India in 2000 BC, so it must have adapted to Africa first. Its origins are found in tropical Africa. The center of diversity for this crop is the ‘Sahel’ region of West Africa. Later, it began to be cultivated in South and East Africa and South Asia. There are documents that this species of millet began to be cultivated in the US in 1850 and the crop was introduced to Brazil in 1960.
- ભારત: ಸಜ್ಜೆ (સાજ્જે કન્નડ ભાષામાં); கம்பு (કમ્બુ તમિલમાં); बाजरा (બાજરા હિંદી ભાષા અને પંજાબી ભાષા)માં, बाजरी (બાજરી મરાઠીમાં), సజ్జలు (સજ્જાલુ તેલુગુ ભાષામાં)
- ઓસ્ટ્રેલિયા: બુલરશ મિલેટ (bulrush millet)
- બ્રાઝિલ: મિલ્હેટો (milheto)
- યુ.એસ.: કેટટેલ મિલેટ (cattail millet)
- યુરોપ: પર્લ મિલેટ (pearl millet), કેન્ડલ મિલેટ (candle millet), ડાર્ક મિલેટ (dark millet)
Pearl millet are usually annual plants, ranging in height from 30 to 130 cm (1 to 4 feet), except for pearl bajra (Pennisetum glaucum), which can grow up to 1.5 to 3 meters (5 to 10 feet) tall with 2.5 cm (1 inch) thick stalks. The inflorescences of bajras can take the form of spikes with flowers evenly spaced along an extended axis or panicles with densely packed clusters of small florets. With the exception of pearl bajra, the seeds remain enclosed in hulls even after threshing. Hulled seeds of bajra are usually creamy white in color.
Benefit:
- Bajra and other millets have excellent nutritional qualities, being rich in fibre, carbohydrates, and protein when cooked.
- Millets are a good source of minerals and vitamins, making them a healthy carbohydrate option.
- Bajra is gluten-free, suitable for those with celiac disease or following a gluten-free diet.
- Bajra contains beneficial phytochemicals, polyphenols, and antioxidants that can improve human health in various ways.
- However, polyphenols in bajra may hinder the complete absorption of elements like iron and zinc.
- Regular consumption of bajra can have positive health effects, including weight loss, better diabetic control, and improved nutrient intake for healthy skin, hair, and nails.
- High-fiber foods, such as bajra, have been associated with improved outcomes in managing type 2 diabetes and other chronic conditions.
- Millet has a lower glycemic index than refined grain products like white rice and white bread.
- Based on recent studies in humans and animals, millet proteins have shown potential to lower blood sugar levels.
- Whole grains like bajra, due to their fiber content, help stabilize blood sugar levels and improve insulin utilization.
- A diet rich in whole grains like bajra can lower triglyceride levels, blood sugar, and LDL cholesterol.
- Magnesium, found in bajra and other foods, is essential for cell function, protein synthesis, and energy production.
- Magnesium deficiency can cause fatigue, and magnesium-rich foods like bajra can increase energy levels.
Methi Bajra Khichdi
- 1 bowl of millet
- 1 bowl of green dal with husk
- 2 large bowls of fenugreek
- 1 bowl of chopped green onion
- 1/2 bowl of chopped green garlic
- 2 teaspoons of ginger-chili paste
- Salt to taste
- 2 teaspoons of oil for frying
- 1 teaspoon of mustard seeds
- 1/4 teaspoon of asafetida
- Neem leaves for frying
- 1 teaspoon of chili powder
- 1 teaspoon of turmeric.
- 1 teaspoon of coriander seeds.
- Coriander seeds for sprinkling on top.
Soak the millet and dal for 2-3 hours. Now put the rice in a cooker, add mustard, asafetida, neem and add enough water.
Add all the ingredients and spices, add millet and dal, add enough water and cook for 7-8 whistles because millet takes some time to cook. And if it is left raw, it is not digestible.
Cook the khichdi and serve it hot.
Bajra Flour Raab
- 1 small bowl millet flour
- 3 tablespoons clarified butter
- 1/2 teaspoon poppy seeds.
- 2 tablespoons chopped almonds
- 2 tablespoons copra husk
- 3 tablespoons desi jaggery
- 1/2 teaspoon coriander seeds
- 2 glasses water
First, heat ghee in a pan and roast the millet flour on low heat for two minutes until fragrant. Then add poppy seeds, black gram, almonds, jaggery, and grated coconut and stir for two minutes. Heat water in a pan, pour it in, mix well and stir for five minutes.
So now our tasty, healthy, hot bajra flour raab is ready. Take it in a serving bowl and serve.