In India, jowar is commonly known by different names in various states. In Tamil Nadu, it is called “Cholam,” while in Andhra Pradesh, it is referred to as “Jonna.” These regional names for jowar highlight its significance as a staple food item in the respective states.
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Jowar is a nutritious grain and a member of the millet family. It is gaining considerable attention in recent times due to its numerous health benefits and versatility in culinary applications. One of the popular uses of jowar is grinding it into flour, which is then utilized to make various dishes such as Rotis, bhakri, cheela, and dosa.
The usage of jowar flour to make Rotis, a type of Indian bread, is particularly prevalent. Jowar Rotis are known for their health benefits as they are gluten-free and rich in fiber. They provide a good alternative for individuals who are sensitive to gluten or have celiac disease. Additionally, jowar Rotis are known to have a low glycemic index, making them suitable for those managing their blood sugar levels.
Apart from Rotis, jowar flour can also be used to make bhakri, which is a type of flatbread popular in Maharashtra. Bhakris are typically made by kneading jowar flour with water and then rolling out the dough into round flatbreads. They are consumed with various accompaniments like chutney, pickle, or subzi.
Jowar flour can also be utilized in making cheela, a type of savory pancake. Cheela is prepared by mixing jowar flour with spices, herbs, and vegetables, and then cooking it on a griddle. It is a nutritious and filling option for breakfast or as a snack.
Another interesting usage of jowar is in the preparation of dosa, a traditional South Indian dish. Jowar dosa is made by fermenting a batter consisting of jowar flour, urad dal, and rice. This dosa variation is not only delicious but also provides a good source of protein and essential nutrients.
Overall, jowar holds great importance in Indian cuisine, with different states using regional names such as Cholam and Jonna to refer to this versatile grain. Its ability to be ground into flour and used in various dishes like Rotis, bhakri, cheela, and dosa showcases its adaptability and popularity. With its nutritional value and gluten-free nature, jowar is becoming increasingly popular and serves as an excellent alternative to other cereals.