Millet (Bajra)

Millet (Bajra)
Bajra, a foodgrain known in English as Millet, is cultivated extensively in Rajasthan.
India is the largest producer of Pearl Millet. It is locally known as Bajra, and is primarily consumed in the states of Haryana, Rajasthan, Gujarat and Madhya Pradesh. Roti (made from pearl millet) has been the primary food of farmers in Gujarat.
Cereals used for human consumption belong to the grass family and are seeds of matured plants. The important cereals cultivated all over the world are Rice, Wheat, Corn, Barley, Oats and millets such as Ragi, Sorghum, Bajra, Italian Millets, etc.
It is a known fact that fruits and vegetables contain high amounts of fiber and vital nutrients. But most people do not know that the nutritional value of whole grains is comparable to that of fruits and vegetables. And one such whole grain is Pearl Millet or Bajra. Cereals are most economic source of energy.
They provide both soluble and insoluble fiber. When consumed as whole cereal food and being of plant origin, cereals do not contain cholesterol and fats and are in poly unsaturated forms. It is consumed locally as leavened bread called Bajre ri roti, or as a gruel called Bajre ri khichidi. It is also used to make other Gujarati Dishes like Dhebra or Thepla, Vada. Khichidi is a traditional Rajasthani recipe. With wholesome bajra, whole moong dal and ghee in it.
Bajra has phytochemicals that lowers cholestrol, plenty of fiber, folate, iron, magnesium, copper and zinc, and vitamins E and B-comlpex. The humble Bajra is particulalry noted for its high iron content.