Sprouted Jowar (Sorghum)

Sree Foods Sprouted Jowar is whole sorghum, or jonnalu, that has been soaked, sprouted and dried. Grind it into flour for soft jowar rotis, or into a coarse rava for upma.

It saves you the soaking and sprouting at home while keeping the traditional method intact. Buy sprouted jowar online from Sree Foods and make jonna rotte, upma or laddu whenever you like.

Sprouted jowar (sorghum), whole grain.

• Whole sorghum already sprouted and dried
• Grinds into flour for jonna rotte or coarse rava for upma
• Works for savoury and sweet recipes
• Grind small batches for fresh flavour

Jonna rotte: Grind to fine flour, knead with hot water and a pinch of salt, then pat thin and roast on a tawa.

Jowar upma: Grind coarsely into rava, then cook it like semolina upma with sauteed onion, vegetables and 2.5 cups of water.

Jowar laddu: Roast the flour in ghee, mix with powdered jaggery and cardamom, and shape into laddus while warm.

Shelf life: Best consumed within 6 months of the packing date when stored as directed.

Storage: Keep in an airtight container in a cool, dry place, away from direct sunlight and moisture. Always use a clean, dry spoon. The whole grain stores well, and ground flour is best used within 1 to 2 weeks.

Q.What is sprouted jowar?

A.Sprouted jowar is whole grain that has been soaked, allowed to sprout and then dried, so it stores well and is ready to grind into flour.

Q.What is the difference between sprouted and activated jowar?

A.Sprouted jowar has been germinated. Activated jowar has been soaked and dried without sprouting.

Q.Can I make rava from it?

A.Yes. Pulse the dry grain a few times in a mixer jar for a coarse rava and use it for upma.

Q.Is jowar roti hard to make?

A.It takes a little practice. Use hot water for the dough and pat gently with wet fingers instead of rolling.

Q.How should I store sprouted jowar?

A.Keep in an airtight container in a cool, dry place, away from direct sunlight and moisture. Always use a clean, dry spoon. The whole grain stores well, and ground flour is best used within 1 to 2 weeks.

Q.What is the shelf life of sprouted jowar?

A.Best consumed within 6 months of the packing date when stored in an airtight container in a cool, dry place.