Recipes
Bajre ki khichdi
Bajra is cleaned and coarsely ground. With two measures of bajra, one measure of moong chilka dal and rice is used. The mixture is cooked on a low flame. Add salt to taste. Usually served hot with ghee. Jaggery or kadi can be served too.
Bajra rotis
Knead the bajra flour into a soft dough along with salt. Roll it into thick chapatis using palms; bake on hot plate (ortawa).
These rotis can be crushed, mixed in grated jaggery and ghee, and then rolled into small ladoos.
Bajra tikya
Knead the bajra flour in jaggery water along with sesame seeds (til). Roll the dough into small pancakes and then fry them. Serve hot.
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