Sprouted jowar (sorghum millet) flour prepared by soaking, sprouting and drying the jowar (sorghum millet) and then cold milling it into a fine powder. Soaking process removes anti nutrients like phytic acid improving absorption and digestion. While the process of Sprouting jowar enhances the antioxidant content of the millet which improves oxygen flow to the cells.
jowar is a a nutritionally dense grain which is rich in protein, vitamin b , iron, magnesium and phosphorous.
How to use?
Jowar Roti (Sorghum Flatbread): Jowar flour is mixed with water and kneaded into a dough, then flattened into round discs and cooked on a hot griddle. It’s a staple food in many parts of India and can be served with vegetables, lentils, or yogurt.
Jowar Bhakri: Similar to jowar roti, bhakri is a thicker, unleavened flatbread made from jowar flour. It’s a traditional Maharashtrian dish often served with chutney, vegetables, or curries.
Jowar Cookies: Incorporate jowar flour into cookie recipes for a gluten-free twist. Add chocolate chips, dried fruits, or nuts for extra flavor.
Jowar Soup Thickener: Use jowar flour as a thickening agent for soups, stews, and gravies. Mix it with water and gradually add to the simmering liquid to achieve the desired consistency.