Handpounded, Desi Jowar Millet : 1 kg

Regular price Rs. 220.00

Shipping calculated at checkout.

Quantity – 1 kg

Jowar /Sorghum Millet

Traditional staple food, resistant to pests and a climate – complaint crop.

Sourced by TARU Naturals. Organically grown & community processed by organic farmers collectives in villages of Maharashtra.

Processing
Harvest of millets manually cleaned and packed by women farmers.

Health Benefits
Gluten Free. Excellent source of minerals and Vitamins, particularly Vitamin B. Contains Flavonoids, Antioxidants. Rich in dietary fibre. Low glycemic index. Reduces risk of cardiovascular diseases and cancer. (ICAR, 2017)

How to Use
Bhakri, upma, dosa, pancake, cookies, puri, pizza, khakra, sheera etc. Consume for good health instead of regular wheat flour.

Recipe:

1. Jowar Dosa

Ingredients

  • Jowar Atta – 1 cup
  • Urad dal – half cup
  • Cashew nuts – 8 pieces (optional)
  • Salt – 1tsp
  • Fenugreek Seeds – ¼ tsp or flax seeds ¼ tsp
  • Oil – 2 tsp

How to make the recipe
Wash and soak urad dal for 3 hrs. Add fenugreek seeds and grind to make smooth batter. Add jowar atta to the batter and mix well. Let it ferment, for 6 – 7 hours. Add salt to taste and make dosa.

For Instant Batter
Add 1 tbsp flaxseed or fenugreek seeds to 2 tbsp black rice flakes and 1 cup jowar flour. Add 1 tbsp curd, 1 tsp salt and keep for 60-80 mins. Instant dosa batter is ready.

2. Mini Jowar Uttapam

Ingredients

  • Jowar Atta – 1 cup
  • Urad dal – half cup
  • Cashew nuts – 8 pieces (optional)
  • Salt – 1tsp
  • Fenugreek Seeds – ¼ tsp or flax seeds ¼ tsp
  • Oil – 2 tsp
  • Tomato – 1/2 cup
  • Carrot – ½ cup
  • Onion – ½ cup
  • Coriander leaves – 3 tbsp

How to make the Recipe
Wash and soak urad dal for 3 hrs. Add fenugreek seeds and grind to make smooth batter. Add jowar atta, salt  and   mix well. Let it ferment, for 6 – 7 hours. Heat a mini uttapam pan and grease it using ½ tsp of oil. Pour  small  spoonfuls  of  the  batter  in  each  uttapam  mould.  Sprinkle little tomatoes, onion, carrot and coriander  evenly  over  each  mini  uttapam.  Press  lightly and cook on both the sides on a medium flame. Serve hot with coconut chutney.