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Organic Sorghum Millet, Whole Jowar (Gluten Free, High Fibre, Desi Jowar)
Organic Sorghum Millet, Whole Jowar (Gluten Free, High Fibre, Desi Jowar)

Organic Sorghum Millet, Whole Jowar (Gluten Free, High Fibre, Desi Jowar)

Regular price $15.50 Sale

Sorghum is the traditional staple food of dry land regions of the world. It is a seasonal crop resistant to pests and diseases. 

Grain sorghum is rich in minerals such as potassium, phosphorus, calcium, iron, zinc and sodium. It is high in photochemicals and phenolic acid and helps heal a host of disorders such as heart problems, body weight and arthritis.

Sorghum has often been listed as one of the ideal foods for pregnancy diet. Adding sorghum regularly in the meals of pregnant women has been found to help them attain the essential minerals and vitamins required for the better development of the fetus.

Here are some of the best Sorghum recipes.



Sorghum grain - 3 cup, black gram dal - 1 cup, salt and oil.

Preparation Method:

Grind the soaked sorghum grain and black gram dal together into a fine batter. Add salt to taste and allow the batter to ferment.

Apply a tea spoon of oil on the pre heated tawa and pour the batter on it, spread evenly in circular way to make a thin crepe.

Cook it till golden brown. Flip it and cook till dosa is crisp.

Serve hot with chutney.



Masala: Pepper – 10 g, sugar – 40 g, sesame – 50g, aniseed– 8 g, cumin – 25 g, almond – 10g, coriander – 50 g, salt – 15 g, chilli powder – 30g, poppy seed powder - 10g, chat masala – 8 g; Dough: blackgram dal - 50 g; sorghum flour– 50 g, bengal gram flour – 50 g, wheat flour – 60 g, oil–for frying and water –as required.

Preparation Method:

Coarsely powder all masala items.

Mix all the flour together and crumble with a little oil. Add water, and knead it into a tight dough.

Take the large ball of dough and flatten it by rolling.

Brush a little oil and spread the masala over the round, leaving the sides. Now roll it inward and cut the roll into small pieces. Deep fry the small rolls in oil until golden color appears.

This can be consumed as an evening snack.



Sorghum flour – 60 g, bengal gram flour – 40 g, oil – for frying; sugar – 50 g, rasins, cashew nut, cardamom powder, ghee and water – as required

Preparation Method:

Mix sorghum flour, Bengal gram flour and water till batter consistency.

Put the batter onto a boondi frame and fry till boondi golden color appears.

Take sugar and water in a pan, and boil till a single thread consistency. Add cardamom powder and mix well.

Now take boondi in a bowl, add in the sugar syrup.

Make lemon size balls and serve.



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