Bajra Kanji
by Tarla Dalal
bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi | with 15 amazing images.
Indian style savoury bajra kanji is a healthy, quick porridge. Learn how to make bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi
Traditional bajra kanji that has its origin from Rajasthan, it is savoured as a soul-warming breakfast. With the goodness of bajra flour and curd this recipe is wholesome and most recommended for people having fluid restrictions.
Rajasthani cuisine amazes us by its simple yet mouthwatering foods. The bajra raabdi, a combination of curd and bajra flour, is cooked for a few minutes with minimal ingredients for flavouring. Yet, the bajra kanji tastes so fabulous.
Bajra also abounds in fiber and thus it is a suitable choice for diabetics. With a few basic ingredients from your pantry and a couple of minutes on hand, you can serve an Indian style savoury bajra porridge in no time.
With only 28 calories per serving of bajra kanji, this recipe works well for weight loss.
Pro tips to make bajra kanji: 1. Adjust the amount of water to your liking. If you want a thinner porridge, add more water. If you want a thicker porridge, add less water. 2. Whisk the mixture well to make it lump free. 3. Stir constantly to prevent the porridge from sticking to the bottom of the pan.
Enjoy bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi | with detailed step by step photos.
Bajra Kanji recipe - How to make Bajra Kanji
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For Bajra Kanji
1/4 cup bajra (black millet) flour
1/2 cup whisked low fat curds
1 tsp ghee
a pinch of asafoetida (hing)
1/8 tsp salt or as advised by doctor / dietitian
For The Garnish
1 tbsp finely chopped coriander (dhania) , washed and drained
For bajra kanji
- For bajra kanji
- To make {span class="bold1"}bajra kanji{/span}, combine the bajra flour, curd and 2 cups of water in a deep bowl and mix well using a whisk. Keep aside.
- Heat the ghee in a deep non-stick pan, add the asafoetida and sauté on a medium flame for a few seconds.
- Add the bajra-curd mixture and salt, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Serve {span class="bold1"}bajra kanji{/span} immediately garnished with coriander.
like bajra kanji recipe
-
like bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi | then do try our Gujarati drink recipes and other raab recipes also:
- raab for cold and new mothers | Indian raab for lactation recipe | home remedy for cold and cough | raab to enhance breast milk production |
- bajra raab recipe | Indian pearl millet drink | bajra raab for breastfeeding | traditional bajre ki raab |
what is bajra kanji made of?
-
See the below image of list of ingredients for making bajra kanji recipe.
how to make bajra kanji
-
To make bajra kanji, in a deep bowl, add ¼ cup bajra (black millet) flour.
-
Add ½ cup whisked curd (dahi).
-
Add 2 cups of water.
-
Mix well using a whisk. Keep aside.
-
Heat 1 tsp ghee in a deep non-stick pan.
-
Add a pinch of asafoetida.
- Sauté on a medium flame for a few seconds.
-
Add the bajra-curds mixture.
-
Add salt.
-
Mix well and cook on a medium flame for 5 minutes, while stirring continuously.
-
Garnished with coriander.
-
Serve bajra kanji immediately.
pro tips to make bajra kanji
-
Adjust the amount of water to your liking. If you want a thinner porridge, add more water. If you want a thicker porridge, add less water.
-
Whisk the mixture well to make it lump free.
-
Stir constantly to prevent the porridge from sticking to the bottom of the pan.
| Energy | 28 cal |
| Protein | 1 g |
| Carbohydrates | 3.5 g |
| Fiber | 0.5 g |
| Fat | 1.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 54.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 1.8 mcg |
| Calcium | 26.7 mg |
| Iron | 0.3 mg |
| Magnesium | 8.2 mg |
| Phosphorus | 16.1 mg |
| Sodium | 73.4 mg |
| Potassium | 12.3 mg |
| Zinc | 0.1 mg |
Raabdi is something different from the regular dals or kadhis you have.. Its a traditional rajasthani dish which is served with bajra rotis or phulkas.It tastes like buttermilk and is also acts as a replacement for it..