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Known as sorghum in English, 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.
The easiest way to incorporate this millet in your diet is through rotis. It is best paired with other cereals and pulses. For example, you can make multigrain atta by mixing 50% whole wheat with 50% jowar and other cereals like bajra, ragi, soya, etc.
The ancient grain, a member of the millet family, is having a revival at the moment as people shift away from refined wheat products which are not considered good for health.
This could be used for exchanging crates at the time of delivery. So if you are someone who doe
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