Sorghum / Jowar Flour / Activated Flour

Benefits & More

• Gluten Free Atta – Helps with digestive problems
• Good Source of Fibre – Supports weight management
• Rich Source of Carbs – Regulates blood sugar levels
• High Protein – Provides energy
• Contains Calcium – Good for bones
• Rich Antioxidant – Fight free radicals in the body

We all want to lead healthy lives and adopt a nutritious diet. Every day, what we put into our bodies has an effect on how we feel and function. This is why we want to take into account wholesome meals like jowar flour. Jowar flour is also known as sorghum flour, jowar atta, or jowar ka atta. It is healthy, delicious and absolutely gluten free atta.

As per Ayurveda, Jowar is generally madhura and kashaya in rasa and is easily digestible (laghu). It can pacify the Vata and Kapha dosha and has a cold potency (Sheeta Virya). Speaking of jowar flour nutrition, it has many essential nutrients such as iron, calcium, potassium, phosphorus and manganese. It is also a rich source of vitamins, protein and fibre that are essential for the body.

Organic Gyaan offers premium-quality jowar atta online which is natural, made from unpolished jowar whole grains and gluten-free. Also, our jowar atta price is the best in the market and quite competitive.

Sorghum Flour Benefits/Jowar Atta Benefits for Health

• It’s a gluten free atta which helps in the digestive system.
• Jowar is also fibre rich and thus lowers the risk of obesity, high blood pressure, cardiac disease, and digestive problems.
• Consuming jowar ka atta in your meals also helps in regenerating cells because it is high in protein and iron.
• Jowar flour or jowar ka atta helps in weight management as well as they are also super beneficial for bones.

Sorghum Flour/Jowar Flour Uses

• You can make Rotis or flatbreads using jowar ka atta
• You can also try Dosas or crepes with sorghum flour
• It can also be used to make Bhakri or Indian bread
• Also, can be used to prepare Baked goods such as cakes and cookies

Sorghum is also known by other names such as:

• Sorghum in Hindi is called Jowar
• Sorghum in Gujarati is called Jowari
• Sorghum in Punjabi is called Jowar
• Sorghum in Tamil is called Cholam
• Sorghum in Kannada is called Jola
• Sorghum in Telugu is called Jonna

How we make Activated Flour 

Certainly, the process you're describing involves soaking the millets, sun-drying them, and then stone-grinding them to create activated flour. This method is commonly used in traditional food preparation and has its own set of benefits.

Here's a more detailed step-by-step guide based on the process you've mentioned:

Ingredients and Equipment:

1. Millets (any variety you prefer)
2.  Water for soaking
3. Stone grinder or any suitable grinding equipment

Instructions:

1. Soaking:

• Measure the desired amount of millets and rinse them thoroughly under running water.
• Place the millets in a bowl and cover them with enough water. Allow them to soak for 6 to 8 hours. This soaking process helps soften the millets and makes them easier to grind.

2. Sun Drying:

• After soaking, drain the water from the millet.
• Spread the soaked millets evenly on a clean cloth or tray to allow them to sun-dry. Ensure they are exposed to sunlight for several hours until they are completely dried. The drying process may take a day or more, depending on the sunlight available.

3. Stone Grinding:

Once the millets are thoroughly dried, use a stone grinder or any suitable grinding equipment to grind them into flour. The stone grinding method is often preferred for its ability to retain the nutritional integrity of the grains.

4. Sieve if Necessary:

After grinding, you may choose to sieve the flour to achieve a finer texture, removing any larger particles.

Activated millet flour obtained through this process is likely to have a distinct flavor and nutritional profile due to the traditional methods used. It can be used in a variety of recipes, such as bread, pancakes, or other baked goods. Always follow food safety guidelines and use the activated millet flour as specified in your recipes.