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Jowar is commonly known as sorghum in English, Cholam in Tamil Nadu and Jonna in Andhra Pradesh, and Juvar in Gujarat. It is the most versatile millet and has been used since ancient times in India. Jowar is generally found in tropical and subtropical climates. Research shows that jowar has been consumed for over 4000+years, so it has been rightly called an ancient grain. Earlier people used to make roti, bhakri, and porridge from jowar but in the last couple of decades, it had lost its place in the Indian diet. These days as people have become more health-conscious, they have rediscovered the benefits of jowar and have started substituting wheat and rice with jowar.  Jowar is a gluten-free and healthy alternative that is rich in fiber. Studies show that jowar is the fifth-largest cereal crop grown and consumed. You can consume it in all seasons, and it is readily available in any local store. Being gluten-free and power-packed with nutrition, it can be given to kids and old ag...

Surprised? When your hear the word flakes, the first thing that comes to mind are the cornflakes, however there are multiple millets that can be easily converted into tasty flakes. Today we are looking at including Jowar flakes in our diet and the benefits associated with it. As per nutritionists, we should Include millet and millet family at least 3-4 times a week as it’s not only nutritious and healthy, but it's a great substitute for regular wheat and rice. In India, we have so many millets, but one of the most versatile, easy-to-cook millet is jowar. You can make roti, bhakri, pancake, poha, upma, smoothie, dosa, paratha, khichdi, buddha bowl, patties and so many other things with jowar. Jowar can be used in any form like atta, whole grain, and flakes. Jowar - One millet, many names This millet is known by many names across India. Jowar or Sorghum as it is popularly known in the North, Cholam in Tamil Nadu, Jonna in Andhra Pradesh, and Juvar in Gujarat. Rightly called ...