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Organic Sprouted Jowar Flour 500g | Cold Milled

Q: What does cold milling mean?

Cold milling means the flour is ground at a controlled low temperature, unlike conventional mills where friction generates heat up to 80–100°C. High heat destroys heat-sensitive nutrients including B vitamins, antioxidants, and natural oils. Cold milling preserves these intact, resulting in a nutritionally superior flour.

Q: Can jowar roti be made as soft as wheat roti?

Jowar roti (bhakri) is traditionally thicker and firmer than wheat roti — it has a different texture profile. To make it softer, knead with boiling water and keep covered with a damp cloth while rolling. Adding a small amount of our sprouted wheat flour (5–10%) can help with binding if desired.

Q: Is jowar suitable for diabetics?

Yes — jowar has a moderate glycaemic index (around 62) that is improved further in sprouted form. Its high fibre content slows starch digestion. Jowar rotis are a traditional part of diabetic diets across Maharashtra and Karnataka.

Q: How is jowar different from bajra?

Both are millets, but from different plants. Jowar (sorghum) has a milder, more neutral flavour and is typically easier to digest. Bajra (pearl millet) has a stronger earthy flavour and is higher in fat and iron. Both are gluten-free and nutritionally excellent.

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₹ 150.00

India's most widely eaten millet — sprouted to unlock its protein and cold milled to preserve every B vitamin. Jowar has been a staple of the Deccan plateau for 3000 years, an... Read more ↓

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100% Organic Sprouted Jowar (Sorghum / Sorghum bicolor)

Nutrition FactsServing: 30g

Nutrient	Per serving	Per 100g	% RDA*
Energy	102 kcal	339 kcal	5.1%
Protein	3.3 g	11 g	6.6%
Carbohydrates	21.6 g	72 g	7.2%
of which Sugars	0.9 g	3 g	1.8%
Dietary Fibre	2.1 g	7 g	8.4%
Fat	0.99 g	3.3 g	1.5%
of which Saturated Fat	0.15 g	0.5 g	<1%
Iron	1.3 mg	4.4 mg	7.8%
Calcium	8.4 mg	28 mg	<1%
Potassium	105 mg	350 mg	2.6%
Magnesium	49.5 mg	165 mg	12.4%
Phosphorus	86.1 mg	287 mg	8.6%
Zinc	0.51 mg	1.7 mg	4.3%
Vitamin B3 (Niacin)	1.1 mg	3.7 mg	6.9%

* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.

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India's most widely eaten millet — sprouted to unlock its protein and cold milled to preserve every B vitamin. Jowar has been a staple of the Deccan plateau for 3000 years, and this is its most nutritious form.

Why Sprouted and Cold Milled?

Jowar (sorghum) contains a protein called kafirin which, in its natural state, is resistant to digestion — only 46% of its protein is usable by the body when eaten unsprouted. Sprouting breaks down kafirin structures and activates enzymes that improve protein digestibility by up to 35%, making the nutritional value of the grain far more realisable. Cold milling then ensures the heat-sensitive B vitamins, antioxidants, and natural oils are preserved — conventional stone-milling and roller milling generate heat that damages these nutrients.

Key Benefits

Gluten-free — a safe wheat substitute for coeliac and gluten-sensitive individuals
24% daily iron per 100g — meaningful contribution to daily iron needs
165mg magnesium — supports sleep quality, muscle function, and heart rhythm
High niacin (B3) — 3.7mg per 100g, supports energy metabolism and skin health
Improved protein digestibility — sprouting increases usable protein by up to 35%
7g dietary fibre — feeds gut microbiome and supports digestive regularity
Traditional digestive grain — lighter on the stomach than wheat for many people

How to Use

Jowar roti / bhakri — knead with hot water, roll thin, cook dry on tawa
Use in gluten-free dosas and pancakes
Mix with other flours for gluten-free baking (bread, muffins, cookies)
Make jowar porridge — similar to polenta or upma
Use as a coating for fried or baked snacks
Blend into smoothies or health drinks for added fibre

Frequently Asked Questions

What does cold milling mean?

Cold milling means the flour is ground at a controlled low temperature, unlike conventional mills where friction generates heat up to 80–100°C. High heat destroys heat-sensitive nutrients including B vitamins, antioxidants, and natural oils. Cold milling preserves these intact, resulting in a nutritionally superior flour.

Can jowar roti be made as soft as wheat roti?

Jowar roti (bhakri) is traditionally thicker and firmer than wheat roti — it has a different texture profile. To make it softer, knead with boiling water and keep covered with a damp cloth while rolling. Adding a small amount of our sprouted wheat flour (5–10%) can help with binding if desired.

Is jowar suitable for diabetics?

Yes — jowar has a moderate glycaemic index (around 62) that is improved further in sprouted form. Its high fibre content slows starch digestion. Jowar rotis are a traditional part of diabetic diets across Maharashtra and Karnataka.

How is jowar different from bajra?

Both are millets, but from different plants. Jowar (sorghum) has a milder, more neutral flavour and is typically easier to digest. Bajra (pearl millet) has a stronger earthy flavour and is higher in fat and iron. Both are gluten-free and nutritionally excellent.