Pearl Millet Porridge Recipe – Authentic South Indian Bajra Kanji

Last Updated on 2 months by Neha Deshmukh

Pearl Millet Porridge Recipe – Authentic South Indian Bajra Kanji

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Bajra Kanji, a comforting and nourishing pearl millet porridge. It’s a dish my grandmother used to make for us on chilly mornings, and honestly, it’s the perfect way to start the day. It’s simple, flavorful, and packed with goodness. Let’s get cooking!

Why You’ll Love This Recipe

This Bajra Kanji isn’t just delicious; it’s incredibly easy to make. It comes together in under 15 minutes, making it perfect for busy weeknights or a quick, healthy breakfast. Plus, it’s naturally gluten-free and vegan-friendly (with a tiny tweak, which I’ll share later!). It’s a taste of South India that’s both comforting and good for you.

Ingredients

Here’s what you’ll need to make this delightful porridge:

• 0.25 cup Pearl millet flour (Bajra) – about 30g
• 1.5 cups water – 360ml
• 1 cup buttermilk – 240ml
• Salt – to taste
• 1 teaspoon oil – 5ml
• 0.5 teaspoon mustard seeds – 2.5g
• 2 mor milagai or green chili – adjust to your spice preference
• 1 pinch asafoetida (hing) – a tiny pinch goes a long way!
• 5 curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Pearl Millet Flour (Bajra) – Nutritional Benefits & Regional Variations

Bajra, or pearl millet, is a powerhouse of nutrients! It’s rich in fiber, iron, and magnesium. You can easily find it at Indian grocery stores or online. Different regions in India use bajra in various ways – from rotis to khichdi. This porridge is a staple in Tamil Nadu and Karnataka.

Mor Milagai – A South Indian Specialty

Mor Milagai are dried red chilies that are rehydrated and used in South Indian cooking. They add a unique tangy and spicy flavor. If you can’t find them, you can substitute with 2-3 green chilies, slit lengthwise.

The Role of Hing (Asafoetida) in South Indian Cooking

Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful savory depth to the dish. It’s also known for its digestive properties. A little pinch is all you need.

Step-By-Step Instructions

Alright, let’s get down to making the Kanji!

1. First, in a saucepan, dissolve the pearl millet flour in the water with a pinch of salt. Make sure there are absolutely no lumps – nobody likes a lumpy porridge!
2. Place the saucepan over medium heat. Now, this is important: stir constantly with a whisk or ladle. We don’t want anything sticking to the bottom.
3. Keep stirring until the mixture starts to thicken and comes to a boil. Once it’s boiling, take it off the heat.
4. Let it cool down slightly, still stirring occasionally. This prevents a skin from forming on top.
5. Now, gently mix in the buttermilk until everything is smooth and well combined.
6. Time for the tempering! In a small pan, heat the oil. Add the mustard seeds and let them splutter. Then, add the mor milagai (or green chilies), hing, and curry leaves. Let them sizzle for a few seconds.
7. Pour this lovely tempering over the porridge and give it a good mix. And that’s it! Your Bajra Kanji is ready.

Expert Tips

• Stirring is key! Seriously, don’t walk away from the pot while the porridge is cooking.
• Adjust the salt: Taste as you go and add more salt if needed.
• Don’t overcook: Overcooking can make the porridge too thick.

Variations

• Vegan Adaptation: Simply substitute the buttermilk with plant-based yogurt or a mixture of water and lemon juice. My friend, Priya, swears by using cashew cream for an extra rich flavor!
• Spice it up: Add a pinch of red chili powder for an extra kick.
• Sweet Kanji: For a sweeter version, add a tablespoon of jaggery or sugar while cooking.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities. Just double-check that your pearl millet flour is certified gluten-free if you’re particularly sensitive.

Spice Level Adjustment

I’ve used mor milagai which have a medium spice level. Feel free to adjust the number of chilies based on your preference. You can also remove the seeds from the chilies to reduce the heat.

Festival Adaptations (e.g., Makar Sankranti)

Bajra Kanji is often enjoyed during Makar Sankranti, a harvest festival celebrated in India. It’s considered an auspicious dish to eat during this time.

Serving Suggestions

Serve hot and enjoy! It’s delicious on its own, but you can also pair it with a side of pickle or papad. I love having it with a sprinkle of chopped coriander leaves.

Storage Instructions

Leftover Kanji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

What is Bajra Kanji and where does it originate?

Bajra Kanji is a traditional South Indian porridge made from pearl millet flour. It’s believed to have originated in the states of Tamil Nadu and Karnataka, where pearl millet is a staple grain.

Can I use a different type of flour instead of pearl millet?

While pearl millet gives this porridge its unique flavor and texture, you can experiment with other flours like ragi (finger millet) or jowar (sorghum). The taste will be different, but still delicious!

How can I adjust the consistency of the porridge?

If the porridge is too thick, add a little more water. If it’s too thin, cook it for a few more minutes, stirring constantly.

What are the health benefits of pearl millet porridge?

Pearl millet is incredibly nutritious! It’s a good source of fiber, iron, magnesium, and antioxidants. It’s also gluten-free and easy to digest.

Can I make this porridge ahead of time?

You can definitely make the porridge ahead of time and reheat it when you’re ready to eat. However, the tempering is best added just before serving for the freshest flavor.