When it comes to Rajasthan, it's impossible to overlook the intensity and variety of colours. The scene in Rajasthan is truly stunning, with beautiful red and yellow turbans, emerald green and orange saris, and lovely sarangi, (short-necked string instrument played in traditional music) playing in the background. And the food in Rajasthan is incredible! Rajasthani cuisine includes everything from gatte ki sabzi, ker sangri, and laal maas to bajra khichda and bajra roti with lasuni chutney. Bajra is a robust crop that thrives in arid climates, high temperatures, and low soil fertility, which is why it has become such an important part of Rajasthani cuisine. Rajasthan, surprisingly, produces the most bajra, and India is the world's greatest producer of this grain. Bajra is not technically a grain; it is a member of a family of small seeded grasses known as 'millets.' Bajra has been cultivated in India from prehistoric times, when it arrived from Africa around 2000BC. 

Bajra Advantages include:  

Gluten-Free: Bajra's protein composition is gluten-free, making it a healthy alternative to the gluten-laden foods we eat on a regular basis. 

Gut health: Bajra is high in insoluble fibre, which acts as a prebiotic in our stomach and helps us maintain good digestive health. Insoluble fibre also prevents overeating by bulking up meals and causing early satiety. Insoluble fibre is also necessary for appropriate colon cleansing and constipation prevention. 

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Weight management: Bajra, which is made up of complex carbohydrates, is digested slowly by our body, resulting in increased satiety and a steady supply of energy. This helps to prevent overeating and snacking in between meals. 

Controls diabetes:  Fibre consumption in our regular diet affects both diabetes control and prevention. A lot of research from throughout the world have confirmed the positive effects. Because of its high fibre content and presence of slowly digesting starch, which takes longer to convert to glucose, bajra has a beneficial effect on diabetes. This aids in the management of diabetes and provides diabetics with a steady supply of energy. Bajra is also high in magnesium, which has been linked to a reduced incidence of diabetes. 

Iron packedBajra is a good source of iron. Iron is an essential nutrient for cognitive function, memory, and energy. Low iron levels can leave you feeling exhausted and weak due to a lack of oxygen being given to tissues and a buildup of carbon dioxide if you have anaemia (iron deficiency). As a result, iron-rich foods are essential for your health. 

Heart Health: Bajra is excellent for heart patients because it is a good source of magnesium. Magnesium can help you avoid cardiovascular disorders including high blood pressure and diabetes by lowering the risk factors. Magnesium has also been shown to reduce LDL (bad) cholesterol levels and protect against stroke in studies. 

Use it in roti, khichri, or porridge as is customary. It's an excellent winter cereal due to its high nutritional profile. Bajra can be eaten raw or cooked in a variety of south Indian recipes, such as uttapam. Even better, it can be added to traditional dosa or idli batter to boost nutritious content. To gain the advantages of this excellent traditional dish, incorporate it into one meal at least twice a week.