Description
Jowar flour, also known as sorghum flour or white millet flour, is made by grinding the small round grains of jowar (Sorghum vulgare). Jowar is widely grown in Africa and Asia and is a key ingredient for making flatbreads in many regions. The flour has gained more attention recently due to a shift in people’s mindset about consuming millets.
Nutritional Properties
Jowar flour is gluten-free, making it a suitable alternative for people with gluten intolerance or celiac disease. It is also a good source of essential nutrients such as fiber, protein, and various vitamins and minerals.
Culinary Uses
Jowar flour can be used in various recipes such as bread, bhakri, cheela, dosa, tarts, and unleavened bread. It can also be mixed with other types of flour to create more baking recipes. In Indian cuisine, jowar flour is used to make rotis.
Environmental Impact and Sustainability
Jowar is an ancient grain and a member of the millet family. As a drought-tolerant plant, it requires less water than many other crops, making it suitable for cultivation in areas with limited water resources. However, as with any crop, the use of pesticides and synthetic fertilizers can have a negative impact on soil and the environment.
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