About
Jowar (sorghum) is the millet behind the classic jonna rotte of Telangana and the bhakri of the Deccan. Our jowar flour is a natural, single-ingredient atta with a mild, nutty taste that pairs with any curry, pachadi or dal.
How to use
- Knead with warm water and pat into rotte or bhakri
- Mix with wheat atta for softer chapatis
- Add to dosa batter, upma or cheela
- Use in millet cookies and crackers
Ingredients
Jowar (sorghum).
Storage
Store in an airtight container in a cool, dry place. Millet flours are best used within a few weeks of opening.
