Sprouted Jowar Flour
Jowar (Sorghum)
Sprouted Jowar Flour
The millet flour that behaves most like atta.
Whole jowar of the mathaapu variety — cleaned, dehulled, soaked, sprouted, then solar-dried, gently roasted in an uruli and finely ground.
Pale, mild and forgiving. Of all the millet flours this is the one that behaves most like atta, which makes it the sensible first swap for a household moving away from refined wheat.
Use it for roti, bhakri, porridge, koozh and ambali.
Ingredients
Sprouted whole jowar (mathaapu variety), ground to flour.
How to use
Use for roti, bhakri, porridge, koozh and ambali.
Start by replacing a third of your usual atta and work up from there.
Storage & shelf life
Best before 10 months from packaging.
Stays fresh for up to a month in an airtight container with a bay leaf or a few cloves. Once opened, refrigerate — it will keep well for up to 2 months.
How it is made
Cleaned and dehulled, soaked to reduce antinutrients, germinated under controlled conditions, solar-dried and gently roasted in an uruli, finely ground, then air-dried.
Product details
- Net weight500 g
- GrainJowar (Sorghum)
- FormatFlour
- SKUTF-FLR-JOWAR-500
- Country of originIndia
TrooFoodz is a curated food brand. We select and stand behind this product; we do not farm, mill or manufacture it.