Freshly Ground Soaked | Activated Jowar Flour | Gluten Free Flour | SORGHUM FLOUR
100% Millets
No Preservatives
100% Organic
Freshly Ground Soaked | Activated Jowar Flour | Gluten Free Flour | SORGHUM FLOUR
Our Soaked Jowar Flour is made using whole jowar (sorghum) grains soaked for 12–14 hours before drying and stone-grinding. This traditional soaking method enhances digestion, softens the grain naturally, and improves nutrient absorption—making it far superior to regular jowar flour.
Why Soaked Jowar Flour Is Better?
- Easier Digestion: Soaking breaks down hard-to-digest components, making the flour light and gut-friendly.
- Better Nutrient Absorption: Anti-nutrients reduce during soaking, helping the body absorb iron, fiber, and minerals more effectively.
- Softer & More Elastic Dough: Makes fluffier rotis and smoother batter than regular jowar flour.
- Milder, Smoother Taste: Natural soaking enhances flavor and reduces dryness.
- Traditionally Processed: Prepared just like our grandparents did for improved nutrition and texture.
Best For
- Soft jowar rotis
- Dosa & pancake batter
- Porridge
- Laddus & millet snacks
- Daily gluten-free cooking
Nutritional Value of Soaked Jowar (Sorghum) Flour (Per 100g)
- Calories - 330 kcal
- Carbohydrates --72 g
- Protein - 10 g
- Fat - 3.5 g
- Fiber - 6 g
- Calcium - 27 mg
Ingredients
ACTIVATED & DRIED JOWAR GRAINS
Instructions to Use
Soft Jowar Roti (Super Easy & Flexible)
Ingredients
- 1 cup Soaked Jowar Flour
- ¾ to 1 cup hot water
- ½ tsp salt (optional)
- Flour for dusting
How to Make?
- Boil water and add it gradually to the jowar flour.
- Mix with a spoon first, then knead into a soft, smooth dough while warm.
- Rest dough for 5–10 minutes for extra softness.
- Pinch a ball of dough and roll it between sheets or using dry jowar flour for dusting.
- Cook on a hot tawa—
- First side: 30–40 sec
- Flip and cook 30 sec
- Then let it puff directly on flame or apply gentle pressure on tawa.
- Serve hot with ghee, chutney, curry, or dal.
