Bajre ka Bhat (Pearl millet one pot meal)

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Some authentic recipe just get lost in time, and this Bajra Bhat is one of them. A very simple, healthy and delicious recipe but unfortunately it got lost at my place over the years.

Obviously we might be fussy in eating Bajra and my mom would have replaced it. I can understand this completely, as I myself have not made some dishes which were quite frequent earlier.

When I was compiling the list of recipes to include for this marathon, I was keen on using different types of millets. Bajra was one of them. I had some faint memories of my mom making this. So while talking to her I asked you use to make bajra. She said yes and it is very easy to make. The only time consuming process here is cleaning the Bajra.

This Bajra Bhat is different then the Bajra khichdi. Bajra Khichdi uses any type of dal along with Bajra. Whereas this Bajra bhat is just cooked on its own.

Traditionally the Bajra is cooked in boiling water with some salt in an open pot. I used my pressure cooker to save some time. I also added some
grated ginger and green chilly to adapt to our tastebuds. This is a simple fuss free recipes, without any onion or garlic. You can add some if you like. Though its really not needed.

My mom told me that it is best enjoyed with Pakodi Kadhi and I did exactly that. I made it along side with Pakodi Kadhi and it was one of the yummiest and comforting lunch we had this weekend. So another forgotten healthy and authentic recipe added to my list.

My parents use to enjoy that with a bit of sugar or Bura (Powdered sugar) on top of it. I do not like sweet in my lunch , hence skipped it. But generally North Indians enjoy Kadhi rice or Bajra Kadhi with some Bura (Powdered sugar).

What is Bajra (Pearl Millet)?

Bajra known as Pearl Millet in English is the most widely grown type of millet. It is rich in fiber, proteins and essential nutrients. It is a gluten-free grain and a healthy replacement for wheat. India is the largest producer of pearl millet and Rajasthan is the highest producing state in India. (Source wiki)

Traditional Recipes from Bajra

Bajra Roti is a traditional and a popular recipe in India. This was common during winters when I was a child. I remember calling this roti as Cement roti due to its colour :D. Till date my mom teases me that I have made Cement roti. hahaha.

Another recipe I wanted to make from my mom's collection is Bajra Tikki ,
Bajra Khichdi and Bajra Aloo paratha. All this are generally enjoyed in winters as Bajra provides warmth to your body. Bajra Khichdi recipe is coming up next week. For Bajra Tikki and Bajra Aloo paratha, you would need to wait a bit.

Recipes I make with Bajra

I do make this Bajra Idli and they are easier and are quickly done minus the fermentation part. I also love making Mix flour chila/Pancake where I add different types of flour along with some vegetables to make a healthy breakfast or lunch.

Ingredients

• 0.5 Cup Bajra
• 2.5 Cups + 1 tablespoon Water
• ½ inch ginger grated
• 1-2 green chillies chopped (as per taste)
• ⅛ teaspoon turmeric
• salt as per taste
• ½ teaspoon Gluten Free Asafoetida (Hing) **Please See Notes
• 1 tablespoon Ghee (Clarified Butter)
• 1 teaspoon Jeera (cumin seeds)

Instructions

Removing the husk from Bajra

• Clean the bajra for any impurities.
• Sprinkle a tablespoon of water on the Bajra.
• Mix it and let it soak for 10-15 minutes.
• With a mortar or pestle lightly crush it.
• I used my mixer and pulse it like for 1-2 seconds for 5-6 times.
• Do not over pulse it or else the grain will be crushed.
• Now remove the husk from the Bajra.
• See the pic below, the husk gets separated and all remains is the clean bajra.

Preparing Bajra ka Bhat

• In a pressure cooker, add a tablespoon of ghee.
• Once hot add the hing and Jeera.
• Once Jeera crackles, add the grated ginger and green chillies.
• Saute it for a min.
• Now add the 2.5 cups of water and let the water heat up to lukewarm.
• Now add the bajra and stir it. This step is needed or else the bajra will form knots in water and will not cook properly.
• Add turmeric and salt. Mix and close the pressure cooker lid.
• Cook it for 4-5 whistles. (It may be more or less depending on your cooker)
• Bajra takes a litte longer to cook. So 1-2 whistles more than the normal you use for your dals or rice.
• Let the pressure settle down.
• Serve it with some Pakodi Kadhi and a dollop of ghee.

Notes

• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Recipes shared in this series:

• Samak Rice Khichdi | Vrat ke Chawal | Farali Khichdi
• Farali Kuttu ki Khichdi | Buckwheat Khichdi
• Jowar Khichdi | Sorghum Khichdi

and a few more millet Recipes on my blog:

• Eggless, Butter-less, Chocolate Ragi Brownie
• Instant Ragi Dosa
• Instant Ragi Idli
• Ragi Banana and Dates Smoothie

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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