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Jowar: Health Benefits and Uses

There are many reasons why Jowar can be a healthy addition to your kitchen and life, from immunity to the satisfaction of your taste buds.

Chintu Das
Jowar Roti
Jowar Roti

Many of us have switched to healthier dietary selections in light of the current Pandemic crisis. Jowar is one substance that has gained appeal among health-conscious people. People have begun to transition to this whole grain, which has a long list of health benefits, including weight loss.

Although there are numerous other varieties of whole grains commercially available, Jowar or sorghum is something that many people swear by, especially during the summer.

Here are some reasons why you should eat jowar (sorghum) this summer:

-It's gluten-free and full of fiber.

-Blood glucose levels are kept under control. It is also high in protein.

-It is beneficial to the bones since it is high in vitamins, minerals, and micronutrients (iron, magnesium, copper, calcium, zinc, vitamin B3).

-Improves metabolism and reduces constipation, making it ideal for weight loss.

-LDL and HDL cholesterol levels are improved, which is good for your heart.

-Keep your energy levels up.

-Blood circulation is improved.

How do you incorporate it into your everyday diet?

The 2 most basic ways of incorporating jowar into your daily diet are by preparing rotis or idlis using jowar.

Jowar Roti:

Rotis are the simplest way to include jowar in your daily diet. Either go for jowar flour or mix 50 percent jowar with 50 percent whole wheat, bajra, ragi, and soya to make multi grain flour.


- Jowar flour: 2 Bowls

- Water as as requirement

Preparation Method:

- Take jowar flour. Slowly add water and knead the dough.

- Form the Jowar Flour into balls.

- Place them on a cotton cloth that has been cleaned.

- Make a roti out of it by pressing it together with your hand until it's flat.

- Cook it on an iron tawa until it is done.

Jowar Idli:

Go for 100% jowar idli or include it into the rice batter for idli and dosa making. Jowar can be added to rice batter in a 2:1 ratio (jowar and rice respectively). However, idlis made using 100% jowar are better.


- Jowar - 2 cups

- White, round urad dal - 1/2 cup

- Poha / Pressed rice / Aval - 1/2 cup

- Methi / Fenugreek seeds - 1/2 tsp

- Salt & Water - as required

Preparation Method:

- Wash the jowar and poha till the water is clear. Soak the same for 5 hours in adequate water.

- After washing, soak urad dal and methi seeds for 2 hours.

- To begin, grind the urad dal into a thick, smooth batter. Transfer to a large mixing bowl.

- Then, to make a smooth paste, grind the wet jowar. Toss in with the urad dal batter.

- Hands-on mixing is recommended. Cover the batter and leave it to ferment overnight or for 12 hours.

- Add salt the next morning and stir the mixture with a ladle.

- Pour into a greased idli dish and steam for 10 minutes in a pot.

- Remove and set aside for a minute. Scoop out and serve with chutney or sambar.

It will be impossible to deny the statement, "This Summertime, let's go the Jowar Way!"

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