Organic Jowar Flour
Jowar is a grain of importance in India, Australia, and Africa. It is called Cholam in Tamil, Jolal in Kannada, and Jwari in Marathi.
Organic Jowar Atta is rich in calcium, protein, and fiber. It is one of the healthiest options to add to your meal. It is round, soft and its color varies from white to light yellow. The seeds of Sorghum are ground into a powder to produce Jowar Atta.
Organic Jowar Atta is cooked in many ways throughout India. The most common is making a roti from it. You can also make fusion recipes such as Jowar dosa, idli, and even barfi using Jowar!
Climate: It can be grown in hot and dry places. Cool areas with moisture are not appropriate for their cultivation.
Soil: Organic Jowar can be cultivated perfectly in sandy-loamy soils with an adequate drainage system.
Sowing– the grains of Jowar should be sown between April and May during the Kharif season
Harvesting– Once the millet has matured, cut the stalk and leave it to dry in the sun for 4-5 days, or beat the stalk to separate the grains.
Grounding: The separated grains are then grounded to make Jawari ka Atta
Jowar Ka Atta has a short shelf life. One should keep it in a steel container and place it inside a cool and dry place. It should be consumed within three months of buying it; otherwise, it might go stale.
Frequently Bought Together
for a pure, wholesome and nutritious diet