Bajra grain has a husk around it and it is important to remove it before cooking. Traditionally, the grain was crushed in a large mortar and pestle and that removed the husk. It was then washed and used in cooking. In today's time, when we don't have the luxury of having large mortar and pestles in our kitchen and limited time at hand, you can do the same process in a mixer grinder as well. Add washed Bajra to the jar of a mixer grinder. Pulse it a few times to make a very coarse powder. Now soak this Bajra in water. Husk will start to float on top. Discard the water with the husk and repeat the process 2-3 times until no husk floats on top of the water. Now you can use this Bajra to make khichdi.