Description, use and health benefits -
Known as sorghum in English, Jowar is being touted worldwide as the “new quinoa” for its whole grain and gluten-free benefits. In India, Jowar, known as Cholam in Tamil and Jonna in Telugu, is a staple food, especially in the western and southern parts of the country, where it is ground into flour and used to make rotis, bhakri, cheela, dosa, etc.

Juwar, also known as pearl millet, is a light brown millet seed typically used after grinding into flour. Heera Juwar Whole is the whole Juwar seed.

Juwari flour has a warm characteristic, which is why it is typically used in Indian winters. Juwari flour is usually combined with wheat flour to make flatbreads like bhakari, thepla, and khakhra. Juwari ki roti, or flatbread made from juwari, is a very popular rustic dish, and it is also used in a variety of recipes like juwari bhajji (fritters), juwari vada, juwari upma, dosa, and idli.

Juwari flour is gluten-free and a protein-rich, cholesterol-free source of a variety of essential nutrients. Juwari, being highly alkaline in nature, is suitable for those suffering from acidity.

Juwar is also known as Juar, Juwar, Jowar (Bengali, Gujarati, Hindi), Jola (Kannada), Cholam (Malayalam, Tamil), Jwari (Marathi), Janha (Oriya), Jonnalu (Telugu), Other Names: Milo, Chari, White Millet