Jowar Atta (Sorghum Flour)

Jowar contains no gluten, so the dough will not stretch the way wheat dough does. It is patted out by hand, not rolled. This is the single thing that decides whether your rotis come out soft or cracked.

1. Boil water. Always use hot water, never cold - it is what binds the flour.
   
2. Add the flour gradually to the hot water with a pinch of salt, stirring.
   
3. Knead while the dough is still warm, until smooth and pliable. Rest it for 10 minutes under a damp cloth.
   
4. Take a ball of dough and pat it out with your palm on a lightly floured surface, turning as you go. Or press it between two sheets of parchment.
   
5. Cook on a hot tawa. Press gently with a cloth and it will puff up.
   

NEW TO JOWAR ROTIS? Start with a 50:50 blend of jowar atta and wheat atta. This gives a dough that rolls more easily. Increase the jowar proportion as you get comfortable.

Also use it for: bhakri, jowar dosa, thalipeeth, khichdi, porridge, and gluten-free baking (blended with other flours).

Organic Mandya Jowar Atta is widely recognised as a millet flour. One of its most notable features is that it is gluten-free, making it suitable for those looking to diversify their grain intake.

It contains dietary fibre present in the grain. The fibre is present in jowar atta.

In addition to fibre, sorghum flour contains plant-based protein present in the grain. It can be included as part of a balanced diet.

Jowar atta also contains essential minerals such as iron, magnesium, phosphorus, and potassium present in the grain.

Sorghum also contains antioxidants present in the grain.

Incorporating Organic Mandya jowar atta into daily meals is a simple way to include millet flour in everyday cooking. Its composition, combined with its minimally processed nature, makes it a suitable alternative to refined flours in everyday cooking.

Before any Organic Mandya product reaches your kitchen, it must successfully pass through our rigorous three-tier verification process:

1. Two Independent Certifications to guarantee authentic farming practices.
2. Third-Party Lab Testing to ensure absolute quality and safety

- Gluten free. Sorghum contains no gluten and suits coeliac diets.

- High in fibre. The whole grain is milled, bran included.

- A source of iron and magnesium.

- Stone-ground. Milled slowly at low temperature, which protects the flour's aroma and oils.

The quality of jowar atta depends largely on the sourcing of the grain and the method of processing.Organic Mandya Jowar Atta is carefully produced to maintain freshness, and nutritional value at every stage.

The sorghum grains used for this flour are sourced directly from farmers who follow and sustainable farming practices. These farms avoid synthetic pesticides, chemical fertilizers, and genetically modified inputs. Instead, they rely on cultivation techniques that preserve soil health and biodiversity.

Once harvested, the grains are cleaned thoroughly to remove impurities while retaining their integrity. The grinding process is done with minimal intervention, ensuring that the flour retains its fiber, nutrients, and flavour. Unlike mass-produced flours that may undergo excessive processing, jowar atta remains closer to its original form.

Freshness is another key aspect of quality. Each batch is processed and packed carefully to preserve aroma and taste. Fresh jowar flour has a mild, earthy fragrance and a soft texture that enhances cooking results.

The absence of additives, preservatives, or fillers ensures that the product remains pure. This is particularly important for consumers seeking clean-label ingredients and food options.

Organic Mandya’s approach also supports farmer communities by promoting fair sourcing and sustainable agriculture. By choosing this product, customers contribute to a system that values ethical practices and long-term environmental balance.

Overall, the sourcing and quality standards ensure that Organic Mandya Jowar Atta delivers consistency, nutrition and authenticity in every pack.