Global Jowar Recipes You Need To Try For A Gluten-Free Meal

Jowar is the spirit of bhakri, Maharashtra’s staple flatbread. Made with nothing more than jowar ka atta and water, the bhakri just requires a well-kneaded dough and an open flame to cook. Usually paired with pithla, thecha, or just a generous drizzle of oil, jowar bhakri is one of the best ways to get yourself acclimated with the millet.

If pancakes are your comfort breakfast option, this is your sign to swap maida with gluten-free jowar flour. Not only is it healthier, but the sorghum flour also adds a mild sweetness and a fluffy texture to the millet pancakes. Topped with berries, maple syrup, or chocolate sauce, you can have a millet-forward breakfast while not compromising on taste.

Dosa is one of South India’s greatest culinary gifts to the world. Replacing rice, the jowar dosa is crispier, lighter, and lacier than the traditional dosa. The batter made with soaked jowar flour and urad dal is fermented overnight to get a fluffy batter, which is then cooked on a dosa tawa till it is crispy on both sides.

Sorghum tortillas are a modern, gluten-free adaptation of the Mexican staple. With a mild flavour and a soft texture, the sorghum flour perfectly blends with the binding ingredients to make a pliable flatbread. Ideal for making tacos, wraps, quesadillas, and burritos, sorghum tortillas are perfect for people with gluten allergies.

Moving beyond quinoa salad, this is your sign to add variety to your salad bowl by using sorghum grain. To make this millet salad, just boil the pearled millet until tender yet chewy, then let it cool. Toss with chopped cucumber, tomatoes, feta cheese, and a lemon-tahini dressing. Since boiled sorghum doesn’t get mushy, you can pack it for lunch or refrigerate it to munch on during the evenings.