Jowar and Dalia are not the same, but they are related. Jowar, also known as Sorghum, is a millet that is commonly used as a grain in many cultures. It is known for its gluten-free properties and is rich in fiber, providing numerous health benefits. Jowar is a good source of protein, as well as various vitamins and minerals.
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On the other hand, Dalia is the Hindi term for Split Sorghum. It refers to Jowar that has been processed into small, coarse grains. The process involves removing the outer husk and splitting the grain into smaller particles. Dalia is often used in Indian cooking, where it is used in various dishes such as upma, porridge, and soups.
While Jowar and Dalia come from the same plant, the main difference lies in their form and texture. Jowar is the whole grain, while Dalia is the processed version of Jowar, where it is split and husked.
In summary, Jowar and Dalia are related as they both come from the Sorghum plant. However, Jowar refers to the whole grain, while Dalia is the processed version of Jowar, which is split and husked.