Freshly Ground Soaked | Activated Pearl Millet Flour | Bajra Flour | Gluten Free Flour | Rich Source of Anti-Oxidants
Made to Order
100% Millets
No Preservatives
Freshly Ground Soaked | Activated Pearl Millet Flour | Bajra Flour | Gluten Free Flour | Rich Source of Anti-Oxidants
Our Soaked Pearl Millet Flour is made from premium pearl millet (kambu/bajra) that is soaked for several hours, then shade-dried and stone-ground into a fine flour. This traditional soaking method enhances nutrition, reduces heaviness, and results in a smoother, tastier flour compared to regular bajra flour.
Why Soaked Pearl Millet Flour Is Better?
- Improved Digestion: Soaking reduces phytic acid and makes the flour gentle on the stomach.
- Better Nutrient Absorption: Helps your body absorb iron, fiber, and essential minerals more effectively.
- Smoother Texture: Perfect for soft rotis, porridge, and traditional millet dishes.
- Naturally Better Taste: Removes raw smell and brings a mild, earthy, fresh aroma.
- Ideal for All Ages: Especially good for children and elders due to reduced heaviness.
Best For
- Kambu kali / porridge
- Soft bajra rotis
- Dosa & pancake batter
- Laddus & healthy snacks
- Daily millet-based cooking
Benefits of Soaking Bajra:
- Enhanced Nutritional Value: Soaking can reduce the levels of phytic acid, an anti-nutrient that inhibits the absorption of minerals such as iron and zinc. This makes the nutrients in bajra more bioavailable.
- Improved Digestibility: Soaking helps break down complex starches and proteins, making them easier to digest. This is particularly beneficial for people with sensitive digestive systems.
- Reduction of Anti-Nutrients: Soaking can help reduce tannins and other compounds that can interfere with nutrient absorption and digestion.
Nutritional Value of Soaked Bajra (Pearl Millet) per 100g
Nutrient Amount
Calories - 325 kcal
Carbohydrates - 60 g
Protein - 10 g
Fat - 4.5 g
Fiber - 7.5 g
Calcium - 38 mg
Ingredients
Soaked & Dried Bajra ( pearl millet )
Instructions to Use
Kambu Kali (Pearl Millet Porridge) – Traditional, Filling & Healthy
Ingredients
- 2 tbsp Soaked Pearl Millet Flour
- 1 cup water
- ½ cup buttermilk OR ½ cup milk OR just water (your choice)
- Salt or jaggery (as preferred)
- Optional: ghee, cumin, buttermilk for cooling drink
How to Make
- Mix the flour with ¼ cup water to create a smooth slurry with no lumps.
- Heat the remaining water in a pan and bring it to a gentle boil.
- Add the slurry while stirring continuously.
- Cook on low flame for 4–5 minutes, until it thickens.
- For savory: Add salt + a little buttermilk.
- For sweet: Add jaggery and a small spoon of ghee.
- Serve warm for breakfast—or cool it and mix with buttermilk for a refreshing drink.
