Jowar (Sorghum) is an ancient grain and a staple in many Indian households, especially across rural and semi-urban regions. Naturally gluten-free and rich in fiber, protein, and essential micronutrients like iron, magnesium, and B vitamins, it’s a great alternative to wheat or rice.
Jowar is known to aid digestion, help regulate blood sugar levels, and support heart health. It’s also an environmentally resilient crop—requiring less water and thriving in dry climates—making it a sustainable and climate-friendly choice.
Sorghum is a versatile grain that can be included in your meals across all seasons, making it a smart and wholesome dietary choice year-round.
Uses:
Grind it to make wholesome rotis, or soak it for at least 6–7 hours to prepare a nourishing khichadi. You can enhance the dish by adding leafy greens like methi or other vegetables—perfect for a healthy, balanced meal.
Traditionally, Jowar is also used to make papad through fermentation. You can also use it to bake gluten-free cookies with jaggery or savory biscuits for a healthy snack option.
Storage:
Store in an airtight container, away from moisture. Whole Jowar can be stored for 6 to 12 months, depending on the climate. Jowar atta (flour) is best used within 15 to 20 days unless vacuum-sealed. Always keep in a cool, dry place for maximum freshness.