Pearl Millets are gluten free grains that are said to be packed with dietary fibers, proteins and minerals. Since they are rich in fiber, a small of bowl of this eaten in any form can keep you quite full. Once cooked, they almost smell like cooked corn and boiled groundnuts. In India, Bajra is most commonly used to make flarbreads called Bhakri, very popular in the state of Rajasthan.
I like to cook them until they are light and fluffy and have a slight bite, texture wise. They can be enjoyed as it is with a pinch of salt for a light snack or add some vegetables with some extra seasoning for a wholesome meal.
Here is a simple way I prepare my salad with pearl millet and baked vegetables.
Total : 45 Mins Prep : 10 Mins
- Pearl Millet – ½ Cup
- Water – 2 Cups
- Little oil (for baking vegetables)
- ¼ Zucchini chopped
- One small chopped carrot
- Broccoli – 5 to 6 large florets
- ½ Yellow Bell Pepper chopped
- Purple Cabbage, 2 leaves, sliced
- Vinegar – 1 Tsp
- Agave Syrup – 1 Tsp
- Black Pepper – ½ Tsp
- Worcestershire Sauce – 1 Tsp
- Salt to taste
- Red chilli flakes (Optional)
- Line baking tray with a baking sheet. Place vegetables. Drizzle with little oil and sprinkle some salt. Bake at 200°C for 20 minutes.
- Meanwhile, in a sauce pan, toast millet for around 4 minutes or until they turn light brown and release their nutty aroma.
- Add 2 cups of water and bring it to a boil. Once it begins to boil, reduce heat and let it simmer for 20 minutes. Once cooked, the millet has a slight bite to it yet soft. Drain out any excess water.
- Add the baked veggies to the cooked millet along with the salad dressing ingredients. Give it all a good mix and serve.