Yes, jowar can be eaten like rice. Jowar, also known as sorghum, is a versatile grain that can be cooked and consumed in various ways, similar to rice. It is important to note that jowar is gluten-free, making it a suitable alternative for individuals with gluten intolerance or celiac disease.
Read a related post: In which states is jowar grown?
To cook jowar, you can follow a similar method as cooking rice. Rinse the grains thoroughly and then add them to a pot with water in a 1:2 ratio (1 cup of jowar to 2 cups of water). Bring the water to a boil and then reduce the heat, cover the pot, and allow it to simmer for about 20-30 minutes or until the jowar becomes tender. Fluff with a fork before serving.
Once cooked, jowar can be used as a base for various dishes, just like rice. It can be served plain as a side dish, used to make pilafs or biryanis, added to soups or stews for added thickness, or even used in salads. Jowar can also be ground into flour and used to make rotis, bread, or porridge.
In terms of nutritional value, jowar is a nutrient-rich grain. It is a good source of dietary fiber, with approximately 100 grams of jowar providing around 20% of the recommended daily fiber intake. This fiber content helps promote healthy digestion and aids in maintaining bowel regularity. Jowar also contains essential minerals like iron, magnesium, phosphorus, and potassium, along with antioxidants and beneficial plant compounds.
Overall, jowar can be a healthy and delicious alternative to rice, offering similar versatility and nutrition. Its gluten-free nature and high fiber content make it a great choice for individuals looking to diversify their diet or cater to specific dietary needs.