Manna Jowar Millet Flour 500g

Jowar bhakri and pithla at a Marathi friend's farmhouse, patted out between wet palms.

• What: Jowar (sorghum, cholam) flour
• Pack: 500 g
• Brand: Manna, Chennai, since 2000
• Best for: Bhakri, roti, dosai and thalipeeth

Jowar, also called cholam (Tamil, Malayalam) · jola (Kannada) · jonnalu (Telugu) · jowari (Marathi) · juvar (Gujarati) · jowar / jonar (Bengali).

What it is

Manna was started in Chennai in 2000 by I.S.A.K. Nazar, and its first product was a health mix based on sathumaavu, the traditional Tamil multigrain porridge mix.

Jowar is sorghum, cholam in Tamil and jola in Kannada. Its flour is pale and mild, and in Maharashtra and North Karnataka it becomes jowar bhakri or jolada rotti, eaten with pithla, curry or thecha. The dough cracks rather than stretches, so it is patted out between the palms. Choosing between millet flours? Jowar for bhakri and soft rotis; Manna Bajra Millet Flour for a heavier winter roti; Manna Foxtail Millet Flour for dosai and adai.

Tip: Knead only a bhakri's worth of dough at a time. Jowar dough dries and cracks if it waits.

Goes well with: Naga Gram (Besan) Flour, Manna Bajra Millet Flour, Amul Ghee

Jowar (sorghum) flour

• Wheat

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