Globally, its being touted as the new quinoa for its gluten-free, whole-grain goodness. But in India, jowar, known as Sorghum in English is a staple, especially in the western and southern parts of the country where it is ground into flour and is used to make rotis, bhakri, cheela, dosa…
Globally, its being touted as the new quinoa for its gluten-free, whole-grain goodness. But in India, jowar, known as Sorghum in English is a staple, especially in the western and southern parts of the country where it is ground into flour and is used to make rotis, bhakri, cheela, dosa etc.
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