The local name for jowar in India is indeed jowar itself. Jowar is widely cultivated and consumed in various parts of India, particularly in states like Maharashtra, Karnataka, Andhra Pradesh, and Tamil Nadu. It is an important staple crop in these regions and is commonly used for making rotis (flatbreads), bhakris (thicker flatbreads), and other traditional dishes.
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Jowar belongs to the millet family and is known for its versatility and nutritional value. It is rich in protein, fiber, and various essential minerals and vitamins. Due to its gluten-free nature, jowar is also a popular alternative for individuals with gluten sensitivity or celiac disease.
In different Indian languages, jowar is known by various names. In addition to jowar, it is called cholam in Tamil, jonna in Telugu, jola in Kannada, jowari in Marathi, and jwari or jondhale in Gujarati. These names vary based on the regional language spoken in different states of India.
Jowar has been an integral part of Indian cuisine for centuries, and its cultivation and consumption play a significant role in the agricultural and dietary practices of the country. It is used to prepare a wide range of dishes, including porridges, dosas (crepes), pulao (a rice dish), and snacks like bhel (a savory mixture). Jowar flour is also used as a thickening agent in gravies and in the preparation of gluten-free baked goods.
Overall, jowar is an important crop in India, and its local name reflects its popularity and significance in the country’s culinary traditions.