Eating raw jowar flour is not recommended as it contains certain anti-nutrients and may not be easily digestible in its raw form. Jowar flour is typically cooked before consumption to improve its digestibility and to eliminate any potential harmful substances.
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Jowar, also known as sorghum, is a gluten-free grain that is widely used in Indian cuisine. It is a complex carbohydrate that provides a good amount of dietary fiber, which can be beneficial for managing blood sugar levels. However, consuming raw jowar flour can be challenging for the digestive system and may not provide the same nutritional benefits as cooking it.
Cooking jowar flour helps soften the grain and breaks down its complex carbohydrates, making it easier for the body to digest. It also helps to improve the flavor and texture of the flour, making it more enjoyable to eat. Common cooking methods for jowar flour include making rotis (flatbreads), dosas (savory pancakes), and cheelas (pancakes).
If you have diabetes or are looking for a healthier option to manage blood sugar levels, it is recommended to consume cooked jowar flour rather than raw. Cooking helps release the nutrients, breaks down the complex carbohydrates, and ensures better digestion. It is always advisable to consult a healthcare professional or a nutritionist for personalized dietary guidance, especially if you have any specific health concerns or dietary restrictions.