Description

Bajra flour (kambu maavu)

Bajra flour is prepared by grinding pearl millets, the most highly grown type of millets. Since the prehistoric era, these millets have been cultivated in Africa and India. This crop can be grown in non-fertile and drought areas with high humidity. It has a high tolerance for hot climates, so it can be used as a replacement for wheat or paddy. As it can be grown in summers, it can also be useful in crop rotation. The gruel prepared from this flour mixed with buttermilk forms a healthy, nutritious drink. It was a staple food source in Tamil Nadu before the green revolution.

Cultivation

Pearl millets are the highly grown millet variety as it accounts for half of the millet productions around the globe. It is grown over more than 2 lakh square kilometres. India is one of the biggest producers of this crop.

Preparation of bajra flour

Pearl millets are stone ground in traditional mills to avoid wastage and to retain health benefits. The process is very slow and is full of care. Yaadhum makes sure that the flour is of good quantity every time. You can trust us as we trust our producers. It is ground in stone mills of small-scale producers near Madurai.

Uses

Pearl millet flour is mainly used in preparing flatbreads. This flour can be boiled to prepare kambangool as well as kambanjoru. The rotis from bajra flour are usually called bajre ka roti in Punjab and are also consumed in other states like Haryana, Rajasthan, Maharashtra, and Gujarat.

Bajra flour in India

Our country is the largest producer of this crop. It has been grown in India for more than three thousand years. Rotis made from this crop is used as food for most of the northern states. In Karnataka it is called sajje. The Karnataka bajra roti was eaten along with brinjal curry and curd.  

In Tamil Nadu, it is the second most eaten crop variety after rice. It is made into a gruel with buttermilk and consumed. It is also made as a batter for Idli and dosa.

Bajra flour health benefits

• This flour is gluten-free, so it can be used as a replacement for wheat for people with gluten intolerance.
• It is rich in vital nutrients and hence it can be used in healthy and balanced diets.
• It is rich in protein.
• Furthermore, it is full of antioxidants and helps in reducing molecular damage.
• It can be good food for treating anaemia as it is rich in iron content.
• Babies can have food prepared from bajra flours.
• It can help us reduce weight.
• It also helps us to reduce blood sugar levels.

Kambu kanji ingredients

– Bajra flour

– Water

– Buttermilk

– salt

– onion.

How to cook tasty kambu kanji?

1. Take Yaadhum Bajra flour and mix it with water to make a fine batter.
2. Boil this batter in a vessel.
3. After boiling, keep it aside for a few hours to let it cool.
4. Add some buttermilk into the mix and add salt as needed.
5. A very tasty and healthy kambu kanji is now ready

How or where to store the Bajra flour?

Store the Bajra flour in a food-safe container or glass jar. Place the container on the shelf. Use the flour within 15 to 20 days. Because we did not add any chemicals to extend the life of the flour. It is 100% pure and naturally grown. 

How to check the freshness of the flour?

The most common way to check the freshness of flour is to smell the flour. If the flour is fresh, it means there is a neutral odour. If the flour has expired, it means that there is a strange smell. We are not adding any chemicals to extend the life of the flour. So, use the flour within 15 to 20 days.

To check out Ragi puttu flour from Yaadhum: Ragi puttu flour

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