Bajra Daliya

Bajra Daliya was my first attempt and thanks to a good friend who introduced it in the grain form.

I have been using Bajra or Pearl Millets for quite sometime now in my different recipes but never used the grain itself. Infact I didn’t even know how that looked. So when a friend one day suggested a Bajra Khichidi Recipe , thought to try it out soon. I didn’t make Khichidi but tried it more with vegetables and made a Daliya. Oh! and it turned out yum!

Now you can add as many vegetables you want, I had turnip and peas so added those. The vegetables also increase the fibre content and give more base to the Daliya texture too. You can try out your own way of making Daliya with it, but this method worked for me well. However its winter grain and should be had during that season , so try it out before it already over. The hot , steaming daliya is so fulfilling because of the complex carbs that you won’t feel hungry for quite sometime. Have just this daliya for lunch and feel lighter on your feet too. You won’t be able to eat a lot of it and that also controls the portion.

For kids you can give them in a small bowl with some pomegranate etc topped . Also if you have some fresh vegetable stock cook this in that for added flavour. I have become a fan of this and I am sure you won’t regret trying this Bajra Daliya too.

Like most if the wheat daliya this needs good cooking however more soaking time and the earthy taste can be balanced with good seasonings. That’s the reason to use coriander and lemon apart from the vitamins they would add up on the recipe.