In our country bajra is grown and cultivated both for commercial purpose as well as for consumption. It is grown in dry regions of Rajasthan, Maharashtra, Gujarat, Uttar Pradesh and Haryana. Many people use it as fodder for cattle while others feed it to birds.
Bajra has been used in the rural areas since long. People in the city ignored this grain for a long time. But now they are becoming aware of its various health benefits. Bajra takes time to digest so it gives the feeling of fullness. This makes it ideal for weight loss. This grain should be consumed in moderation and one should avoid its consumption during summers because it can cause digestive problems.
It is very healthy grain that contains iron, protein, fibre and phosphorous. It is a gluten-free grain. Magnesium improves the insulin response. That’s why bajra is good for diabetic patients. High fibre content in bajra helps to control diabetes and lose weight. Phytic acid, tannins and phenols – all these antioxidants help in preventing ageing and metabolic diseases such as heart disease, stroke and cancer.
Onion is an important ingredient in Indian cooking. It lends unique flavor to the food. It is a great anti oxidant. Onion boosts the immunity as well as keeps a check on your blood pressure.
Bajra onion and capsicum uttapam is very healthy. It is an easy recipe, provided you have prepared the batter beforehand. You can have it at breakfast or have it as a snack during any time of the day.
- 1/4 cup Bajra (Pearl millet)
- 1 Capsicum (finely chopped)
- 1 Onion (finely chopped)
- 1/2 cup Rice
- 3/4 cup Urad Dal (black lentil)
- 1-2 Green Chilies (finely chopped)
- 4 tbsp oil
- Salt as per your taste
- Soak bajra overnight or for eight hours.
- Cook bajra in pressure cooker till 5 whistles. Make sure that the bajra is fully immersed in water. Drain excess water and keep bajra aside.
- Wash rice and urad dal separately. Soak them in different bowls for about 4-5 hours.
- Blend urad dal and rice in a mixer using ¾ cup of water. Make it a smooth paste having thick consistency.
- Add cooked bajra, green chilies, salt and ¼ cup of water to this batter and mix it well.
- Heat a tawa on medium flame. Once hot, grease the tawa with oil and gently spread 1 ladleful of the bajra uttapam batter in a circular motion.
- Spread a tablespoon of the onion-capsicum topping over the uttapam and gently press it.
- Drizzle a little oil around the uttapam and cook it from both the sides.
- Similarly, repeat the procedure for the rest of the batter.
- Serve it hot with green chutney.