Jowar, also known as sorghum, is eaten in various regions of India. It is primarily consumed in the Deccan plateau regions of Maharashtra and Northern Karnataka, as well as the semi-arid areas of Rajasthan.
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In Maharashtra, jowar is a staple food and is typically used in the preparation of a popular dish called bhakri. Bhakri is a type of unleavened bread made from millets such as jowar, bajra, or ragi. It is often enjoyed with traditional Maharashtrian curries or lentil dishes like dal. Jowar bhakris are cherished for their nutty flavor and are a common sight on dining tables across the state.
Moving on to Northern Karnataka, jowar is an essential part of the local cuisine. It is used to make several traditional dishes like jolada rotti, which is a thin, round, and gluten-free bread made from jowar flour. Jowar rotis are known for their soft and chewy texture, and they are typically enjoyed with a variety of spicy curries, chutneys, or pickles.
In the semi-arid regions of Rajasthan, jowar is also a popular grain used in everyday meals. It is used in the preparation of rotis or unleavened flatbreads, which are commonly called “bhakri” in the local Rajasthani dialect. These jowar bhakris are perfectly suited to the dry climate of the region and are often paired with traditional dishes like dal baati churma or gatte ki sabzi.
Overall, jowar is widely consumed across different parts of India, particularly in the Deccan plateau regions of Maharashtra and Northern Karnataka, as well as the semi-arid regions of Rajasthan. It plays a significant role in the local cuisine, where it is used to make various delicious and nutritious dishes like bhakris and rotis.