MyNiwa

Known as sorghum in English, Jowar is globally touted as the “new quinoa” for its gluten-free, whole-grain goodness. In India, Jowar is a staple, especially in the western and southern parts of the country, where it is ground into flour and is used to make Rotis, bhakri, cheela, dosa etc. A healthy alternative to all-purpose flour is Jowar or Sorghum flour. This millet powder is rich, bitter-y and fibrous in texture. High in protein iron and copper, this gluten-free grain has been known to play a crucial role in cellular function and repair.