Jowar Atta (Sorghum Flour)
Jowar Atta (Sorghum Flour)
Regular price
₹280.00
Regular price
₹322.00
Sale price
₹280.00
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Best Price
₹270
with coupon
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Product Description
Naturally gluten-free and exceptionally light. Cold-milled at low RPM to retain fibre and grain character. Makes soft, flexible rotis (bhakri) that work perfectly for daily meals, and for anyone avoiding wheat.
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Unpolished. Unrefined. Untouched.
Key Benefits:
Faqs
Yes. Jowar atta is 100% gluten-free and one of the most popular wheat alternatives in India for those with gluten intolerance.
Use hot water to knead the flour, let the dough rest for 10 minutes, and pat the rotis gently before cooking on a hot tawa.
Yes. Jowar atta is high in fibre, supports digestion, and helps control hunger, making it ideal for weight loss diets.
Yes. Jowar has a low glycemic index and helps regulate blood sugar levels naturally.
Jowar atta is gluten-free, higher in fibre, and lower in calories than wheat atta, making it a healthier daily roti option.
The Wellness Choice That's Right for You
Sorghum millet flour (Jowar aata) |
Pearl millet flour (Bajra aata) |
Multigrain flour (Multigrain aata) |
Finger millet flour (Ragi aata) |
Rice flour (Chawal aata) | |
| Colour & texture | Off-white / creamy, fine | Greyish, slightly coarse | Light brown blend, fine | Reddish-brown, fine | White, very fine and smooth |
| Flavour | Mild, slightly sweet | Nutty, earthy, slightly bitter | Mild, wholesome (varies by blend) | Mild, earthy, slightly nutty | Neutral, mild |
| Key nutrition | High fibre & protein, antioxidants; good for blood sugar | High iron & magnesium, high fibre & protein; warming | Balanced fibre, protein & mixed micronutrients from many grains | Very high calcium, rich in iron & fibre; great for bones | Light carbohydrates; low in fat |
| Gluten | Gluten-free | Gluten-free | Usually contains gluten (wheat-based blend) | Gluten-free | Gluten-free |
| How to use | Knead with hot/warm water; pat rotis gently by hand | Knead with warm water; best made fresh, pat by hand | Knead like regular wheat atta; makes soft rotis | Knead with warm water; mix with wheat for softer rotis | Mix with water into a batter or dough; often blended with other flours for binding |
| Best uses | Bhakri/roti, dosa, baked goods, porridge | Bhakri/roti (winter), khichdi, raab/porridge | Everyday rotis, parathas, puris, general baking | Roti, dosa, porridge (ragi malt), idli, ladoo, baby food | Dosa, idli, chakli, kheer/payasam, sweets, thickening, gluten-free baking |
