Pearl Millet (సజ్జలు)

Product Description

Choose a healthier lifestyle, rich in plant protein and fibre, low carbs and naturally gluten free, Swap rice with millets 2-3 times a week, upgrade your daily diet today!

• Appearance: Pearl millet is a tall, annual grass that can grow up to 2–4 meters in height. It produces grain seeds that are small, round, and typically light brown or gray.
• Climate Tolerance: Pearl millet thrives in hot and dry climates with minimal water, making it an ideal crop for regions with inconsistent rainfall.
• Soil: It grows well in sandy, loamy, and nutrient-poor soils, further enhancing its versatility in harsh conditions.

Nutritional Value:

• Rich in Fiber: High dietary fiber content aids digestion and promotes gut health.
• Protein Source: Contains more protein compared to other grains like rice and maize.
• Minerals: A good source of essential minerals such as magnesium, phosphorus, iron, and zinc.
• Gluten-Free: Pearl millet is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

Health Benefits:

• Diabetes Management: The grain has a low glycemic index, which helps in maintaining blood sugar levels.
• Heart Health: Rich in magnesium and potassium, it supports cardiovascular health by lowering blood pressure.
• Weight Management: Its high fiber content promotes a feeling of fullness, aiding in weight control.

Uses:

Pearl millet is commonly consumed in various forms:

• Flatbreads: Bajra rotis or flatbreads are popular in Indian cuisine.
• Porridges: The grain can be cooked into a porridge, often used in traditional dishes.
• Flour: Pearl millet flour is used for making gluten-free baking products.

Recipes

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Soak the pearl millet rava in water for about 4-5 hours.
Soak urad dal and fenugreek seeds together in water for about 4-5 hours.
Grind and Ferment:

Drain the water from the urad dal and fenugreek seeds, then grind them into a smooth batter, adding water as needed.
Drain the water from the pearl millet rava and add it to the urad dal batter. Mix well.
Add salt to the batter and mix.
Allow the batter to ferment overnight or for 8-10 hours in a warm place.
Prepare Idlis:

Grease idli molds and pour the fermented batter into the molds.
Steam the idlis for about 10-12 minutes or until they are cooked through.
Serve hot with chutney and sambar.

Drain the soaked pearl millet.
In a pressure cooker, heat ghee or oil. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add tomatoes and cook until they turn soft.
Add turmeric powder and mix well.
Add the chopped vegetables, soaked pearl millet, and moong dal. Mix everything well.
Add water (about 3-4 cups) and salt. Mix well.
Close the lid of the pressure cooker and cook for 4-5 whistles or until the millet and dal are cooked through.
Serve:

Once the pressure releases, open the cooker and give the khichdi a good mix.
Garnish with fresh coriander leaves and serve hot with yogurt or pickle.

Soak pearl millet, rice, urad dal, and fenugreek seeds together in water for about 4-5 hours.
Grind and Ferment:

Drain the soaked ingredients and grind them into a smooth batter, adding water as needed.
Add salt to the batter and mix well.
Allow the batter to ferment overnight or for 8-10 hours in a warm place.
Prepare Dosas:

Heat a dosa tawa (griddle) and lightly grease it with oil.
Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thin dosa.
Cook until the edges start to lift, then flip and cook the other side.
Serve hot with chutney and sambar.

Heat oil in a pan. Add mustard seeds and let them splutter.
Add urad dal and chana dal. Fry until they turn golden brown.
Add chopped onions, green chilies, and curry leaves. Sauté until the onions turn translucent.
Add chopped carrots and green peas. Sauté for a couple of minutes.
Add the soaked and drained pearl millet. Mix well.
Add water (about 2 cups) and salt. Mix well.
Cover and cook on a low flame until the millet is cooked through and the water is absorbed.
Garnish with fresh coriander leaves and a squeeze of lemon juice, if desired.
Serve hot.