Pearl Millet Flour (Bajra 2kg ((70.54 OZ))

Product Information

Storing:Place the homemade millet flour in an airtight container and store at room temperature for up to 3 months. S. Punia Bangar, M. Nehra, A.K. Siroha, M. Petrů, R.A. Ilyas, U. Devi, P. Devi, Foods. 10(7), 1609 (2021) Perfect for Celiac disease and gluten intolerance – patients with celiac disease and gluten intolerance can opt for a pearl millet-based diet as it is gluten-free and easily tolerated by everyone

Pearl millet is an important food across the Sahel region of Africa. It is a main staple (along with sorghum) in a large region of northern Nigeria, Niger, Mali and Burkina Faso. In Nigeria it is usually grown as an intercrop with sorghum and cowpea, the different growth habits, growth period and drought vulnerability of the three crops maximising total productivity and minimising the risk of total crop failure. It is often ground into a flour, rolled into large balls, parboiled, liquefied into a watery paste using fermented milk, and then consumed as a beverage. This beverage, called "fura" in Hausa, is a popular drink in northern Nigeria and southern Niger. Pearl millet is a food widely used in Borno state and its surrounding states, it is the most widely grown and harvested crop. There are many products that are obtained from the processing of the crop. Not Widely Available: It’s not as popular as other gluten free flours so you may need to go to specialty stores or buy it online. Keep a close eye on your sugar and sodium intake, too. Experiment cooking with more herbs and less salt. Limit beverages with added sugar. Drink more water, and use sugar substitutes when possible. Hulled millet is a good alternative to foods such as rice and quinoa. Puffed millet can even be eaten as a breakfast cereal. Millet flakes can be used in cereal as well as baking in gluten-free recipes.In Rajasthani cuisine bajre ki khatti rabdi is a traditional dish made with pearl millet flour and yogurt. It is usually made in summers to be served along with meals.

Improves Digestion: Millet is rich in dietary fiber (both soluble and insoluble fiber). The insoluble fiber in millet is known as “prebiotic” that supports good bacteria in the digestive system, helping your body process and digest food better. Well, consumption of bajra is as ancient as our traditional medicine Ayurveda and found its mention in the medicinal texts like ‘Nali’ under the topic Trunadhanya or Kudhanyavarga. Surprisingly, Ayurvedic texts describe Millets as Kutsitadhanya means unappetizing or not great to taste but praise Bajra for its gluten freeproperties and for being a powerhouse of various vitamins, protein and fibre.Tip: I prefer to use hulled millet(which is how millet is usually sold) as millet tends to have a hard, indigestible husk. Hulled millet will also be easily to grind, as opposed to pearled (unhulled millet). How to Make Homemade Millet Flour (Step by Step): 1. Place Millet in Blender: The calorie density of a food measures its calorie content relative to its weight (in grams) or volume (in mL). While research on the topic is limited, some studies suggest that soaking or sprouting millet prior to consumption, as well as how the grain was initially processed, influences the accessibility of some its nutrients, such as iron, zinc, calcium, and antioxidants ( 24, 26, 27). Other ways to eat bajra World production of millets has been stable during the 1980s. According to FAO, 39.4million hectares (97million acres) of millet were planted in 1987 with an average production of only 704 kilograms per hectare (628lb/acre). [8] Structure and physical properties [ edit ]

Kodo millet was first discovered in India around 3000 years ago. The millet grains vary in colour from light red to a dark grey hue. Because millet is a pseudo-grain, and behaves like a grain when cooked, it is great for making porridge or added to salads. A staple in Indian cuisine, Bajra Rotiis a gluten-free flatbread made from finely ground Pearl Millet flour. These Instant Roti's need no leavening, just flour, water, and a little bit of practice. Here is mom's step-by-step recipe with all her tips and a video showing how to make perfect Bajra Roti at home. Jump to: Cassava is a great, versatile flour made from cassava root. In general it’s a useful gluten free flour substitute. Kumar N, Kumar A (2020) Biofortification: a plausible antidote to India’s hidden hunger problem. International Food Policy Research Institute (IFPRI Blog)Amaranth is also a nutrient rich ancient grain with a mildly sweet and nutty flavor. It’s a fairly absorbent flour so it’s better in recipes with a lot of moisture. Place the dough on the floured surface and start pressing the dough with the tip of your fingers and turning by a ten-degree angle. Continue pressing and turning as the roti becomes thinner and spreads about 6 to 8 inches. You can also try to press it down with 2 hands as shown by Mom in the photo.