Juwar Flour – TRS, 1kg

When it comes to millets, jowar is one the first few ones that come to mind. That’s because it is relatively common in Indian households, especially in the western and central parts of India where it is used in making wholesome rotis, which have the ability to keep you from feeling hungry for a long time and make you feel active as well. Such is the power of millets!



Jowar or sorghum is a hardy crop. The grains are often boiled or steamed and used in making porridges and soups, or milled into flour, which are then used in making a number of preparations. Unlike wheat flour, it lacks elasticity aka gluten. So while making rotis, one often uses the palm of his or her hands to give them shape before tossing them onto the hot tawa. Or, it can be mixed with other flours to make pooris, muthias (Gujarati steamed dumplings), khakra, thalipeeth (Maharashtrian spiced pancakes), and paranthas; and even cakes, cookies and breads. Since it lacks gluten, it gets a little tricky to use it, but as you discover more and more about its capabilities, you will be able to create a lip-smacking range of treats, even gluten-free ones.

How Healthy is Jowar?

It is said that jowar is a powerhouse of nutrients. It is a high source of calcium, vitamin B and dietary fiber. According to a study done by researchers at the University of Leeds that was published in the British Medical Journal, increasing consumption of fiber-rich foods can lower risk of both cardiovascular disease (CVD) and coronary heart disease (CHD).

Jowar also contains essential minerals like iron and phosphorous, and is loaded with antioxidants that work towards keeping cancer and other diseases at bay.

Cooking with Jowar

While cooking with jowar, the one thing to keep in mind is that you will not get the same elasticity that you are accustomed to while using wheat flours. You therefore need to think of a smart recipe that can work along this property, or identify some binding agents that will help in bringing your dish together without any glitches. In baking batter, because it has oil, sugar and eggs, there is not much to worry about. But while making breads, it is easier to work with it by mixing in a small amount of wheat flour.


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