Jowar—globally known as sorghum—is a naturally gluten‑free ancient grain prized for its hearty flavour and versatility. In India it’s widely cultivated across Maharashtra, Karnataka, Telangana, Andhra Pradesh, Rajasthan and Madhya Pradesh, and thrives in semi‑arid regions thanks to its drought tolerance. That resilience makes jowar a smart, sustainable choice for everyday meals.
Why jowar flour is good for you
Jowar flour delivers dietary fiber for fullness, steady energy from complex carbs, and plant protein to support daily nutrition. It’s a source of iron, magnesium, phosphorus and B‑vitamins, with natural polyphenols that contribute antioxidant activity. Many people appreciate its gentle digestion and the way it keeps meals satisfying. (General wellness information; not medical advice.)
How to cook/eat jowar
- Jowar roti/bhakri: Knead warm water into the flour with a pinch of salt, pat by hand or combine with a little whole‑wheat for easier rolling. Serve hot with ghee and seasonal sabzi.
- Dosa, cheela & idli: Replace part of the rice/gram to add a nutty taste and fiber.
- Upma/porridge: Simmer cracked jowar with vegetables or cook as a sweet breakfast with milk, jaggery and cardamom.
- Baking & snacks: Swap 20–30% of wheat flour in pancakes, muffins or crackers for a tender, wholesome twist.
Approximate nutrition (per 100 g jowar flour)
Energy ~330–360 kcal; Carbohydrates ~70–75 g; Protein ~9–11 g; Fat ~2–4 g; Fiber ~6–9 g. Naturally a source of iron and magnesium (values vary by variety and processing).
Tips for best results
Use freshly milled jowar for softer rotis and fuller aroma. Store airtight in a cool, dry place; refrigerate in warm months. Pair with dal, yogurt or ghee to complete amino acids and enhance satiety. At Forte Pure, we mill jowar in small batches at our Gurugram facility—no chemicals, no additives, no preservatives—so you can build health with every bite.
