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Jowar Atta (Flour)- DTE

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500 gm = INR 55

Organic Jowar Atta. Jowar is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch. Jowar are rich in antioxidants and all sorghum varieties are gluten-free, an attractive alternative for wheat allergy sufferers.

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Brand: Down to Earth
Jowar grows all over peninsular and central India. When the ears of grain mature the tender stalks of Jowar are cut and the tiny green seeds roasted in a shallow pit made in the soil. These are eaten with many accompaniments like Jaggery coconut and lemon. After the harvest threshing cleaning and drying makes the grains ready for the market. The grains are further milld into flour.

Jowar flour is usually made into chappatis or rotis and served with vegetables. Jowar is favored by the gluten intolerant and is often cooked as a porridge to be eaten alongside other foods. The grain is fairly neutral in flavor, and sometimes slightly sweet. This makes it well adapted to a variety of dishes, because, like tofu, jowar absorbs flavors well. It can also be eaten plain. Jowar is also used around the world to brew beers.

The benefits of Organic Jwar & its products can be summarised as:

It is gluten free
It can be used for making many delicacies
It is very easy to digest.
It provides more energy for the calories consumed

When your health and the health of your family is on the line, remember: Farm2Kitchen organic offerings. It’s worth it.

Organic refers to the way agricultural products are grown and processed.  It includes a system of production, processing, distribution and sales that assures consumers that the products maintain the organic integrity that begins on the farm.

This system, which is governed by strict government standards, requires that products bearing the organic label are made without the use of toxic and persistent pesticides and synthetic nitrogen fertilizers, antibiotics, synthetic hormones, genetic engineering or other excluded practices, sewage sludge, or irradiation.

Guided by these and other standards, organic is the most heavily regulated and closely monitored production system in the U.S., enabling you to choose organic products with confidence.

Mounting evidence shows that organic foods are rich in nutrients, such as iron, magnesium, and vitamin C, which are critical to maintaining good health.

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Recipe you can try: Gluten-Free Pineapple Coconut Muffins

Ingredients 1 cup of sweetened flaked coconut 1 cup tapioca starch or potato starch (not potato flour!) 1/2 cup brown rice flour 1/2 cup sorghum flour (aka jowar flour) 1/4 cup organic coconut flour 1 cup packed light brown sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon sea salt 2 teaspoons xanthan gum 1/2 cup light olive oil 1/2 cup pineapple juice 1/2 cup coconut milk (or vanilla rice milk) 1 tablespoon bourbon vanilla 1/2 cup diced pineapple, packed Directions Preheat the oven to 350ºF. Line a muffin tin with paper liners. Set aside. First, toast the coconut. Spread the coconut rather thinly on a baking sheet and toast the coconut in a pre-heated oven for roughly 6 to 10 minutes, until slightly golden brown. Make sure to stir every couple of minutes to keep the coconut from over-browning. Remove from the oven and set aside. In a large mixing bowl, whisk together the starches, flours, sugar, and dry ingredients. Add in the oil, juice, coconut milk, and vanilla. Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet. Add in the pineapple, and the toasted coconut. Stir to combine. Spoon the batter into twelve lined muffin cups. Bake in the center of the oven for 25 minutes until domed and golden, and firm to the touch. Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to keep them from getting soggy bottoms). Fabulous warm. Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.

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