English name: Indian millet
Hindi name: Bajra
Tamil name: Kambu
Botanical name: Pennisetum typhoides
Sanskrit name: Vajranna
Ingredients:
- Indian Millet - 1 cup.
- Water - 8 cups.
Preparation:
- Wash the millet thoroughly.
- Roast it and break it into small pieces.
- Add water and boil till it is cooked.
- To the cooked preparation add salt, buttermilk, Asafetida, chopped onion.
- The drink is ready.
Properties:
- Sweet in taste
- Hot in potency
- Strength- Giving
- Difficult to digest
- Increases vata and pitta
- Reduces kapha
- Reduces virility
- Increases the Agni (Digestive power)
- May trigger itching sensation
- Indian millet is highly nutritious
- It is non-glutinous
- It is non acid forming
- It is beneficial to the spleen, stomach, and pancreas
- Good source of fiber and protein
- Rich in photochemical that lowers cholesterol and reduces the risk of cancer
- Rich in Phosphorus
- Rich in calcium, carbohydrates, iron, protein, minerals and vitamin B
- Best grains to consume during intestinal disorders
- Ideal for the management of blood sugar
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Glossary:
Vajranna - Indian millet
Yavagu - a diet in porridge-like consistency Vata, pitta repeat box
Agni - literally meaning fire - in Ayurveda, agni governs and controls digestion and metabolism
