Jowar is one of the five top cereal crops in the world, along with oats, wheat, corn, and barley. It is usually eaten with the hull, which keeps the majority of the nutrients. It is wealthy in antioxidants and all varieties are gluten-free, a gorgeous alternative for wheat allergy sufferers.
Jowar flour is usually made into chapatis or rotis and served with vegetables. This makes it suitable for a variety of dishes, because, like tofu, Jowar absorbs flavors well. It can also be eaten plain.
