Jowar flour is rich in anti-oxidants, Vitamin E & B complex. Rotis prepared by jowar flour are soft and nutritious. Grown without synthetic pesticides & GMOs.
Manufactured in a Gluten-Free Facility
Jowar, also known as Sorghum, is a flowering plant or grass that has been called the "new quinoa" by some. Seventeen of the twenty-five species are native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans.
It is rich in fiber and high in protein and iron and is also gluten-free.
A great way to incorporate this millet into your diet is through rotis. It is best paired with other cereals like bajra, ragi, soya, etc. You can also use this flour to make porridge. Roast multi-grains like whole wheat, jowar, bajra, ragi, etc. with green mung, chana (Bengal gram) dal, sago (sabudana), etc. to the multigrain atta, and cook it till it reaches the consistency of porridge, using one part flour and three parts water. If you want to serve it savory, add cumin and salt. If your kids prefer sweet porridge, try jaggery and milk instead.