Jwari Flour| जवारी का आटा | ज्वारीचे पीठ

Jowar or sorghum is a hardy crop. The grains are often boiled or steamed and used in making porridges and soups or milled into flour, which are then used in making a number of preparations. Unlike wheat flour, it lacks elasticity aka gluten. Jowar is globally being touted as the “new quinoa” for its gluten-free, whole grain goodness. In India, Jowar, known as Cholam in Tamil and Jonna in Telugu, 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. Health Benifits: Gluten-free, Rich in Fiber, Controls Blood Sugar Levels and High Protein