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Why Activate Millets? A Boost for Digestion and Nutrition

Millets are tiny nutritional powerhouses, but soaking them before turning them into flour offers some surprising benefits:

  • Goodbye Antinutrients: Soaking helps break down phytic acid, a compound that can block mineral absorption. This unlocks the full potential of iron, zinc, and other good stuff in millets.
  • Easier on Your Gut: Soaking partially breaks down complex starches and proteins, making them easier to digest, especially for those with sensitive stomachs.
  • Faster Cooking Time: Activated flours absorb water more readily, meaning less time spent waiting for your millet dishes to cook through.
  • Flavor Boost! Soaking can coax out a deeper, richer flavor in some millets, adding another layer of enjoyment to your meals.

By choosing Soaked & Unpolished Millet Flours from The Millet Store, you might be unlocking a new level of nutrition and flavor in your gluten-free cooking adventures.

Soaked Bajra Flour: Soaked bajra flour refers to pearl millet grains that have been soaked in water before being ground into flour. This process can enhance the nutritional profile, digestibility, and usability of the flour.

Preparation Process:

  1. Soaking: Bajra grains are cleaned and soaked in water for several hours, usually overnight. This helps to soften the grains and makes them easier to grind.
  2. Draining: After soaking, the water is drained off. The grains may be left to air dry for a short period to reduce surface moisture.
  3. Grinding: The soaked grains are then ground into a fine flour using a traditional stone grinder.

Benefits of Soaking Bajra:

  1. 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.
  2. 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.
  3. Reduction of Anti-Nutrients: Soaking can help reduce tannins and other compounds that can interfere with nutrient absorption and digestion.


Soaked & Dried Bajra ( pearl millet )

Instructions to Use

Savory Bajra Cheela (Savory Pearl Millet Pancakes):

This is a quick and easy breakfast or snack option that's perfect for using up your soaked pearl millet flour.


  • 1 cup soaked pearl millet flour
  • 1/2 cup chopped vegetables (onions, peppers, carrots, etc.)
  • 1/4 cup chopped fresh herbs (cilantro, mint, etc.)
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • Chili powder (optional, to taste)
  • Salt to taste
  • 1/4 cup water (or more as needed)
  • 1 tablespoon oil


  1. In a large bowl, combine the soaked pearl millet flour, chopped vegetables, herbs, ginger, cumin seeds, turmeric powder, chili powder (if using), and salt.
  2. Gradually add water, whisking until you get a batter consistency that's slightly thicker than pancake batter.
  3. Heat oil in a non-stick pan over medium heat.
  4. Pour a ladleful of batter onto the pan and spread it into a thin circle.
  5. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  6. Serve hot with your favorite chutney or yogurt dip

Culinary Uses: Soaked bajra flour can be used in a variety of recipes, including:

  • Rotis and Parathas: Traditional Indian flatbreads made from bajra flour.
  • Porridges: Nutritious and filling breakfast options.
  • Baked Goods: Incorporation into breads, muffins, and cakes for a gluten-free alternative.
  • Batters: Used in making dosas and other fermented batters.

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