Jowar – Sorghum recipes
Sorghum Jowar Millet Grain is considered as a millet, part of whole grains used Asia and Africa. Sorghum cultivation is done since eight thousand years. Jowar is considered as a healthiest grain.
Sorghum is also known as sorgo, sorgum. Sorghum / sorgum is grown in Asia and Africa. Nigeria is the largest producer of sorghum. India and United States are also large producers of sorghum/ sorgo.
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Sorghum is known in Indian languages as jowar (hindi), jwari (marathi), jola (kannada), Cholam (Tamil) , Jonna (Telugu), Cholum (Malayalam).
Sorghum or jowar is a cereal grain. It is used as a substitute for wheat by many. It is easy to grow as it is heat and drought tolerant.
In India, in states such as Gujrat, Karnataka, Maharashtra. It is made into flour to make roti bread or bhakri.
Sorghum kernels grow in different colors. White, pale yellow,deep reds, purples and brown. White, bronze, and brown are more commonaly used. In India, white jowar grain is in demand.
Sorghum Jowar Millet Grain nutrition info
sorghum – jowar
Sorghum Jowar Millet Grain, the healthy whole grain has many nutritional benefits.
- Sorghum is gluten free and is beneficial to those with celiac disease.
- It is rich in minerals, lowers cholesterol. Contains dietary fiber.
- It helps diabetics as it digests slowly.
- It is very nutritious and non glutinous.
- It is not acid forming, is soothing to the stomach and easy to digest.
- Millet are least allergic.
- Millets are very high in minerals like iron, magnesium, phosphorous and potassium.
- It is helpful to those who are looking for weight loss.
- It lowers the risk of cancer, heart disease.
- It is low in saturated fat and sodium
- It contains no sugar and cholesterol
- rich in phytonutrients
- Some varieties of sorghum are rich in antioxidants.
Uses of sorghum – Jowar – Millet
Sorghum is mainly used as food. It is also used as animal feed/fodder for birds and cattle. It is mainly considered as a staple of poor or rural people as is is cheaper than wheat.
Sorghum can be used in making pizza, breads, muffins, pancakes, cookies etc.
In India it is mainly used in making flat breads known as bhakri or rotla.
It can be boiled and cooked like rice and made into khichadi (khichuri).
It can be made into porridge or gruel(kanji).
Sorghum can be sprouted or fermented which increases it’s nutritional value. Alchololic and non-alchoholic beverages are made from sorghum.
Sorghum – jowar recipes
Jwarichi Ukad – Steamed Sorghum
Jwarichi ukad or steamed jowar flour is a quick healthy breakfast recipe.
It is a popular Maharashtrian dish made from sorghum/jowar flour. It takes just 5 minutes to make.
Jowar sorghum dosa – Pancake – Breakfast
Jowar or Sorghum is a healthy glutenfree grain. Making dosa with jowar flour is a quick and easy recipe.
Make it for breakfast, lunch or dinner. It is also good as a quick filling snack.
Thalipeet – jowar flour roti- Sorghum flatbread
jowar thalipit – sorghum roti with butter
– Maharashtrian or North Karnataka recipe. Serve with homemade butter or with your favorite chutney, pickle, curry or a bowl or fresh yogurt.
Serve for breakfast or as a quick meal at lunch or dinner.
