Bajra Rava Recipes - Learn How to Make This Easy and Healthy Breakfast Dish
They are rich in minerals such as calcium, copper, iron, magnesium, phosphorus, potassium, and selenium. They contain essential vitamins such as folic acid, pantothenic acid, niacin, riboflavin, and vitamins B6, C, E, and K. Traditionally, a bajra rava recipe, or up it as it is popularly known in Gujarat, India, is made from Bajra. Next, come autumn noodles (Sevai) and grated wheat (Dahlia). I usually prepare this version of bajra rava upma in the winter when eating naturally hot food is recommended. The recipe is similar to a regular upma. Since mataar (green peas) are plentiful even in winter, it made a lot more sense to add them to the upma. In addition to peas, carrots, beans, corn, and potatoes, the dish can also contain vegetables. This breakfast recipe is good for people with diabetes and gluten allergies. To make it a bajra rava recipe, simply omit the ghee from the shared recipe. Instructions Dry the roasted bajra rava for 5 minutes over medium heat Finely chop an onion