Kambu Sadham | How to Cook Bajra Rice
Bajra is one of the Oldest grown Crops among all the Millets It takes more time than the usual rice and other millets to cook.
Servings: 2
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Bajra / Kambu / Pearl Millet – 1cup
- Water – 3 cup + ½ cup Optional – Check Notes
- Salt a pinch
Instructions
- Soak the Bajra in Water for 2-3 hours. After soaking drain the water completely .Use a Muslin Cloth or a fine sieve to drain the water as the Bajra grains are very small.
- Now take the drained bajra in a blender and pulse it twice or thrice. This step is just to break the grains. Make sure to just pulse it and not to grind. If you are using broken bajra then no need to break the grains. Bring Water to boil in a pressure cooker.
- Add in a pinch of Salt and the Bajra wait till it comes to a boil the bajra will start to cook and become creamy.
- Now close the pressure cooker and cook for 2 whistles in a high flame and Simmer it for 10 mins and switch off the flame.
- Let the pressure gets released all by itself and then open the cooker. Bajra Rice is now ready to be served
Notes
- If you feel the rice still not cooked you can add half cup of Hot water and cook the rice again with the pressure cooker opened. But this happens only if the Bajra is not soaked properly
- You can also cook Bajra in a Open pot instead of pressure cooker. In that case Add 3 ½ cup if water to 1 Cup Bajra and Cook. However the Soaking and grinding part are the same.
- Rice will be creamy after opening the cooker but it will becomes thick once it cools down
- Serve Bajra Rice with any Spicy curry Or Gravy.
- Bajra Koozh and Curd Bajra Koozh are some other recipes we can prepare with Bajra rice.
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