How to Make Bajra Flour or Atta
Bajra flour or atta is a popular and healthy food in India. Traditionally, it’s made by sprouting Bajra.
To make the Bajra flour, first soak it in clean water overnight. Then wash it clean in the morning and dry it in the sun. Finally, grind it in the chakki to get the flour or atta.
Sprouting is a healthy way of eating Bajra. Learn how to make healthy, gluten free Bajra atta or Pearl millet flour made from organic soaked and sprouted Bajra.
Bajra flour is an excellent source of protein, iron, folic acid, fibre and many other essential nutrients.
When we sprout Bajra, we convert a dormant seed into a live plant.
Bajra, like other millets, contains Phytates, Phytic Acid, Polyphenols, Tannins, Flavonoids and Trypsin which are nutrition inhibitors. These anti nutrients can cause stomach ache, bloating and constipation.
Anti-nutrients can bind to certain dietary minerals and make it very hard for our body to digest & absorb these minerals.
In the sprouting process these anti-nutrients break away and enable absorption of nutrients such as calcium, magnesium, iron, copper and zinc. Sprouting not only produces Vitamin C but also increases vitamin B content. Sprouting makes it easy to digest Bajra.
Bajra flour has numerous health benefits:
- It is very powerful in controlling diabetes. It has high fibre content, which tends to digest slowly and release glucose at a slower rate as compared to other foods. This helps in maintaining healthy blood sugar levels for a long period of time
- It stabilises the level of cholesterol in the body
- Bajra is rich in insoluble fibre that aids digestion
- Bajra atta is naturally gluten-free and alkaline, so very soothing for the body
- Since it is high in protein, It is very good for your muscular system
- Bajra flour is known for its high vitamin B content, which allows it to break down the carbohydrates and fat in your body
- It helps prevent celiac disease
- It is filled with antioxidants which help in getting rid of free radicals from your body
