Jowar, also known as sorghum, is a traditional grain used in many parts of India. Jowar bhakri is the best-known preparation, but the grain can also be worked into porridge, mixed-grain dishes and other everyday meals.
Jowar roti or bhakri
Jowar flour is commonly mixed with hot or warm water to form a soft dough, then patted into flatbreads and cooked on a hot tawa. Because jowar has different dough behaviour from wheat, practice helps with shaping.
If you are starting out, make smaller rotis or mix jowar with wheat flour before moving to 100% jowar.
Cooked whole jowar
Whole jowar can be soaked and cooked until tender, then used in grain bowls, salads or savoury one-pot dishes. It takes longer than rice, so soaking beforehand makes preparation easier.
Jowar porridge
Jowar flour can be cooked into a savoury porridge with spices and vegetables. Whisk the flour into cool water before heating to reduce lumps, then stir as it thickens.
Use it in mixed-grain meals
A practical way to introduce jowar is to combine it with familiar grains. Add cooked jowar to khichdi-style dishes or use a portion of jowar flour in multigrain atta. This lets you learn the flavour without changing the entire meal at once.
Pairing ideas
Jowar works well with dal, leafy vegetables, brinjal preparations, curd-based sides and spicy chutneys. For rotis, serve them fresh and warm because millet flatbreads are best soon after cooking.
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Frequently asked questions
Is jowar the same as sorghum?
Yes. Jowar is the common Indian name for sorghum.
Do I need to soak whole jowar?
Soaking is strongly recommended for easier and more even cooking.
Tip: Cooking time can vary with grain age, soaking time, water hardness and pressure-cooker model. Use the timings above as a starting point and adjust to the texture you prefer.
