Bajari flour or Millet Flour is made from a small round grain resembling mustard seed. The millet flour has a slight nutty flavor. The millet is a small-seeded species of cereal crops. Millet or Bajra flour is nutritious as it contain iron, magnesium, zinc, vitamin b etc. Millet Flour is very good for excellent health and longevity. Bajra flour is used in various cultures in many different ways such as a cereal, in soups, and for making dense, Roti, Rotala and chapatti. In india, Bajari flour is very popular to make bajri roti, barja na rotla, breads and many other recipes as ingredient. In Russia millet is used to make millet porridge which is eaten as a sweet dish with meat or vegetable stews.
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In China millet porridge is eaten with beans or sweet potatoes. In Germany millet is used in sweet dish made from apples and honey. Whereas, millet soup is used by new mothers to increase milk production and heal from child birth.
The millet grain is often thought of as the perfect birdseed, was used in Asia as a whole grain in cooking more than rice because of its extensive nutritional values. Whereas in USA is very uncommon to use millet flour, though it is beginning to gain popularity because of its gluten free qualities.
Millet flour tends to require a binding agent while used in cooking and is much more superior to wheat flour as it is very high in vitamin B, magnesium and potassium. The millet flour is a very healthy alternative to wheat flour because 35 grams of wheat flour contains approximately 4 grams of protein which is very close to wheat flour. In India millet flour is famous as Bajari flour and its usage is high in rural areas. Millet flour is sweet in taste and so you can cut down sugar in many recipes. A little millet flour in breads gives a crunchy taste which is found delicious by many people.
In Russia it is eaten sweet (with milk and sugar added at the end of the cooking process) or savoury with meat or vegetable stews. In China it is eaten without milk or sugar, frequently with beans, sweet potato, and/or various types of squash; millet soup is commonly used by nursing mothers to aid in milk production and healing from childbirth. In Germany it is also eaten sweet (boiled in water with apples added during the boiling process and honey added during the cooling process).
Maize flour (Corn flour) is high in nutrients and having an extended shelf-life. Corn flour or Maize flour also known as Makai Flour in India is made from dried corn which has been slaked. After the corn is soaked in the lime solution it is washed and the exterior hulls removed. The damp corn is then ground into fine flour. Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.
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After wheat and rice flour, maize or corn flour is by far the most widely eaten flour. It is uniquely rich in dietary fibre and vital for good heart.
The maize flour is rich in protein, vitamin B6, magnesium and omega 6 oils. It is beneficial for optimal bowel functions and can fight against infections. In some parts of the world, the maize flour is used for the eradication of malnutrition.
Maize flour is also used to make cornbread and other baked products. The maize flour or the corn flour is the main ingredient used in preparing tortillas, atole and many other Mexican dishes. In India, also it is used in many recipes and “Makai Roti” is famous in Punjab which is made from maize flour or corn flour.
