Bajra Flour | Kambu Maavu

Bajra Flour is also called as Kambu Maavu in Tamil, is one of the healthy flour that I always like to stock in my kitchen. It is made using pearl millet which is very nutritious and has nice earthy flavor. This flour can be used for making rotis, dosas and many other healthy dishes.

Making bajra flour at home is very simple and the taste is much better than store bought ones. You just have to roast the millet well and grind it to make the flour. It stays fresh for long time if stored right. You can make small batch and keep it, it has fresh taste and goes well with both sweet and savory dishes.

Jump to:

• About Bajra Flour
• Bajra Flour Ingredients
• How to make Bajra Flour Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Bajra Flour

Bajra Flour or Kambu Maavu is made by roasting pearl millet and grinding to a powder. Bajra is one of the old traditional grains used in Indian homes. It has a light earthy smell and when roasted, it gives a beautiful nutty aroma. The flour looks pale brown in color and feels little coarse when you touch.

It has light earthy smell and when roasted, gives nice nutty aroma. The flour looks pale brownish grey in color and feels little coarse to touch. The best thing about bajra is its health benefits. It is rich in iron, fiber and keeps you full for long time. It is also said to be good for digestion and helps to cool body during summer.

In Tamil Nadu, it is called kambu and used often for making healthy breakfast or porridge. You can try many recipes with bajra flour like kambu dosa, kambu adai, rotis or even laddoos. It mixes easily with wheat flour also for making chapathis. The taste of bajra is little smoky and rustic, perfect for simple home food.

I make bajra flour once in two weeks and store in airtight container. Sometimes I mix it with other millet flours for dosa batter also. It is easy to make and adding this to your routine makes diet more healthy

Bajra Flour Ingredients

• Whole Bajra (Pearl Millet) - I have used whole kambu for making this flour. It gives fresh aroma and better taste. You can also use split bajra if that is what you have.

Why This Recipe Works

• It is simple and made using just one ingredient.
• Roasting brings out nice aroma and removes raw smell.
• Homemade flour always tastes more fresh and flavorful than store one.
• Same method can be used for making other millet flours also.
• It stays good for many days when stored properly.

Similar Recipes

• Wheat Flour
• Multigrain Atta
• Homemade Idiyappam Flour
• Ragi Flour
• Millet Flour

How to make Bajra Flour Step by Step

1.Dry roast kambu till slightly golden. Roast in low flame it may take at least 7-10 minutes. Cool down then transfer to mixer jar.

2.Powder it. Roast it again for 3-5 minutes. Cool down then store.

Expert Tips

• Roasting - Always roast in low flame. If you roast in high flame, it will burn and give bitter taste.
• Cooling before grinding - Let the roasted millet cool completely before grinding or else the flour may turn sticky and lumpy.
• Grinding texture - When you grind in mixie, the flour will be little coarse. It is normal and fine for most recipes.
• Second roasting - I roast again for few minutes after grinding. It removes extra moisture and gives nice smell.
• Storage - Store in clean and dry jar. I keep it outside if using soon or in fridge for longer time.

Serving and Storage

You can use Bajra Flour for making dosa, rotis, porridge or mix with wheat flour to make soft chapathi. The taste is earthy and keeps your stomach full for long time. Store it in air tight box in cool place. It stays good for two weeks outside or even longer in fridge. Always use dry spoon when taking out flour.

FAQS

1.Can I skip roasting and grind directly?

No, roasting is needed. It helps in removing raw smell and keeps flour fresh longer.

2.My flour is little coarse, is it okay?

Yes, mixie ground flour will be slightly coarse and it is completely fine.

3.Can I make in big quantity?

Yes, you can make big batch and give to flour mill for fine grinding.

4.How can I use flour daily?

You can mix it with wheat flour for regular rotis. It makes them healthy and soft.

5.Can I make other millet flours?

Yes, you can use same method. it works for ragi, jowar or foxtail millet too. Just roast properly before grinding.

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