Jowar is the Hindi word for sorghum (Sorghum bicolor), a grain widely eaten in western and central India. In Dutch it is simply called sorghum. Jowar is naturally gluten-free.
What is jowar used for?
Jowar flour is used for bhakri and roti, gluten-free flatbreads shaped by hand. Whole jowar can be cooked as a grain, like barley, or popped as a snack.
How do you cook whole jowar?
Soak whole jowar overnight and cook it in plenty of water for 45 to 60 minutes until tender but still chewy. Use it in salads, soups or instead of rice.
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Frequently asked questions
- Can you make jowar roti like chapati?
- Not quite: without gluten the dough is less elastic. Jowar roti is usually kneaded with warm water and pressed out gently by hand.
- Is jowar gluten-free?
- Naturally, yes. With an allergy, check the label for cross-contamination.