25 Delicious Jowar Flour Recipes for Healthy Eating

Ready to transform your meals with a nutritious twist? Jowar flour, a gluten-free powerhouse, is your ticket to a healthier kitchen without sacrificing flavor. From fluffy pancakes to hearty bread, our roundup of 25 delicious recipes will inspire you to bake, cook, and savor every bite. Whether you’re a seasoned chef or a curious newbie, these jowar flour creations promise to delight your palate and nourish your body. Let’s get cooking!

Jowar Flour Pancakes

Whip up a batch of these Jowar Flour Pancakes for a nutritious twist on your morning routine. They’re gluten-free, packed with fiber, and have a subtly sweet, nutty flavor.

Ingredients

• 1 cup jowar flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 pasture-raised egg, lightly beaten
• 3/4 cup almond milk
• 1 tbsp clarified butter, plus extra for cooking
• 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, whisk together jowar flour, coconut sugar, baking powder, and sea salt.
2. Add the lightly beaten egg, almond milk, clarified butter, and vanilla extract to the dry ingredients.
3. Stir the mixture until just combined; avoid overmixing to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and brush with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2 minutes.
7. Flip carefully and cook for another 1-2 minutes until golden brown.
8. Repeat with remaining batter, adding more clarified butter to the skillet as needed.

Makes about 8 pancakes. These pancakes have a delightful crisp edge with a soft, spongy center. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted nuts for extra crunch.

Jowar Flour Roti

You’ve likely heard of whole wheat or almond flour, but jowar flour is a gluten-free alternative that’s gaining traction for its nutty flavor and health benefits.

Ingredients

• 1 cup jowar flour
• 1/4 teaspoon sea salt
• 1/2 cup hot water (approximately 120°F)
• 1 tablespoon clarified butter, for brushing

Instructions

1. In a large mixing bowl, combine 1 cup jowar flour and 1/4 teaspoon sea salt.
2. Gradually add 1/2 cup hot water to the flour mixture, stirring continuously to form a dough. Tip: The water should be hot to the touch but not boiling to prevent the dough from becoming too sticky.
3. Knead the dough on a clean surface for 5 minutes until smooth and pliable. Tip: If the dough feels dry, add water 1 tablespoon at a time until the desired consistency is achieved.
4. Divide the dough into 4 equal portions and roll each into a ball.
5. Using a rolling pin, flatten each ball into a 6-inch circle on a lightly floured surface. Tip: Place the dough between two sheets of parchment paper to prevent sticking and ensure even thickness.
6. Heat a non-stick skillet over medium-high heat (375°F) and cook each roti for 1 minute on each side, or until light brown spots appear.
7. Remove from heat and brush each roti with 1 tablespoon clarified butter while still warm.

Warm jowar flour roti has a slightly chewy texture with a subtle, earthy flavor. Serve it alongside a spicy curry or use it as a wrap for grilled vegetables and protein for a nutritious meal.

Jowar Flour Dosa

Rustic yet refined, Jowar Flour Dosa brings a wholesome twist to your breakfast table. This gluten-free alternative packs nutrition without compromising on taste.

Ingredients

• 1 cup jowar flour (sorghum flour)
• 1/4 cup rice flour
• 1/2 tsp fenugreek seeds
• 1/2 tsp sea salt
• 1 1/2 cups filtered water
• 2 tbsp clarified butter (ghee)

Instructions

1. In a large mixing bowl, combine jowar flour, rice flour, fenugreek seeds, and sea salt.
2. Gradually add filtered water, whisking continuously to avoid lumps, until a smooth batter forms. Tip: The consistency should resemble thin pancake batter.
3. Cover the bowl with a clean cloth and let the batter ferment at room temperature (75°F) for 8 hours. Tip: Fermentation enhances flavor and digestibility.
4. Heat a non-stick skillet over medium heat (350°F) and lightly brush with clarified butter.
5. Pour 1/4 cup of batter onto the skillet, spreading it thinly in a circular motion with the back of a ladle.
6. Cook for 2-3 minutes until the edges lift and the bottom is golden brown. Tip: Do not flip; Jowar Dosa is cooked on one side only.
7. Fold the dosa in half and transfer to a serving plate. Repeat with remaining batter.

Delightfully crisp with a nutty undertone, Jowar Flour Dosa pairs beautifully with coconut chutney or a spicy sambar. For an innovative twist, stuff with sautéed vegetables before folding.

Jowar Flour Idli

Fiber-rich and gluten-free, Jowar Flour Idli is a nutritious twist on the traditional South Indian breakfast. Perfect for those seeking healthier alternatives without compromising on taste.

Ingredients

• 1 cup jowar flour (sorghum flour)
• 1/2 cup urad dal flour
• 1/4 cup yogurt, cultured and unsweetened
• 1 tsp fenugreek seeds
• 1/2 tsp sea salt
• 1 tbsp clarified butter (ghee), for greasing

Instructions

1. In a large mixing bowl, combine jowar flour, urad dal flour, and fenugreek seeds.
2. Add yogurt and gradually mix in 1 1/2 cups of water to form a smooth batter. Cover and let ferment at room temperature (75°F) for 8 hours.
3. After fermentation, gently stir in sea salt. The batter should be thick yet pourable; adjust consistency with water if necessary.
4. Grease idli molds with clarified butter. Pour batter into molds, filling each 3/4 full.
5. Steam in a preheated steamer at 212°F for 10 minutes, or until a toothpick inserted comes out clean.
6. Let idlis rest for 2 minutes before unmolding. Serve warm.

Bite into these idlis to experience a soft, spongy texture with a subtly tangy flavor. Pair with coconut chutney or a spicy sambar for a complete meal.

Jowar Flour Bread

Perfect for those seeking a gluten-free alternative, Jowar Flour Bread offers a nutty flavor and hearty texture. Packed with nutrients, it’s a straightforward bake that doesn’t skimp on satisfaction.

Ingredients

• 2 cups jowar flour
• 1 tsp xanthan gum
• 1 tsp sea salt
• 1 tbsp raw honey
• 1 cup warm water (110°F)
• 2 tsp active dry yeast
• 2 tbsp extra-virgin olive oil
• 1 pasture-raised egg, lightly beaten

Instructions

1. In a small bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together jowar flour, xanthan gum, and sea salt.
3. Make a well in the center of the dry ingredients. Pour in the yeast mixture, olive oil, and beaten egg.
4. Stir until a sticky dough forms. Tip: Use a rubber spatula to incorporate all flour bits.
5. Cover the bowl with a damp cloth. Let rise in a warm place for 1 hour, until doubled in size.
6. Preheat oven to 375°F. Lightly grease a 9×5 inch loaf pan with olive oil.
7. Transfer the dough to the prepared pan. Smooth the top with wet fingers to prevent sticking.
8. Bake for 35 minutes, until the top is golden and a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even browning.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier when fully cooled.

Airy with a slight chew, this bread pairs wonderfully with avocado or a drizzle of honey. Its robust structure holds up to hearty toppings, making it ideal for open-faced sandwiches.

Jowar Flour Cookies

Unearth the rustic charm of Jowar Flour Cookies, a gluten-free delight that marries health with taste. Perfect for those seeking a nutritious snack without compromising on flavor.

Ingredients

• 1 cup jowar flour (sorghum flour)
• 1/2 cup almond flour
• 1/4 cup clarified butter (ghee), melted
• 1/4 cup coconut sugar
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/8 tsp sea salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together jowar flour, almond flour, coconut sugar, baking soda, and sea salt.
3. Add melted clarified butter, beaten egg, and vanilla extract to the dry ingredients. Mix until a dough forms. Tip: If dough is too sticky, chill for 10 minutes for easier handling.
4. Roll dough into 1-inch balls and place on prepared baking sheet. Flatten slightly with your palm. Tip: Space cookies 2 inches apart to allow for spreading.
5. Bake for 12-15 minutes, or until edges are golden brown. Tip: Rotate baking sheet halfway through for even browning.
6. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Light and crumbly, these cookies offer a nutty flavor with a hint of sweetness. Serve alongside a cup of chai for an afternoon treat or crumble over yogurt for a textured breakfast option.

Jowar Flour Cake

Kickstart your day with this nutritious Jowar Flour Cake, a gluten-free delight that’s both hearty and satisfying. Perfect for those seeking a healthier alternative without compromising on taste.

Ingredients

– 1 cup jowar flour
– 1/2 cup almond flour
– 1/4 cup clarified butter, melted
– 1/2 cup raw cane sugar
– 2 pasture-raised eggs, lightly beaten
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp sea salt
– 1/2 cup buttermilk
– 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with clarified butter.
2. In a large bowl, whisk together jowar flour, almond flour, baking soda, and sea salt.
3. In another bowl, mix melted clarified butter, raw cane sugar, lightly beaten eggs, and vanilla extract until smooth.
4. Combine buttermilk and apple cider vinegar in a small bowl; let sit for 2 minutes to activate.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, starting and ending with the dry ingredients.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
A moist and fluffy texture with a subtle nutty flavor makes this Jowar Flour Cake a standout. Serve it with a dollop of coconut whipped cream for an extra indulgent treat.

Jowar Flour Muffins

Versatile and nutritious, these Jowar Flour Muffins are a gluten-free delight that packs a wholesome punch. Perfect for a quick breakfast or a healthy snack, they’re easy to make and even easier to love.

Ingredients

• 1 cup jowar flour
• 1/2 cup almond flour
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup almond milk
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together jowar flour, almond flour, coconut sugar, baking powder, and sea salt.
3. In another bowl, mix melted clarified butter, lightly beaten eggs, vanilla extract, and almond milk until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep muffins light.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Naturally sweet with a subtle nutty flavor, these muffins have a tender crumb and moist texture. Serve them warm with a drizzle of honey or a dollop of almond butter for an extra treat.

Jowar Flour Pizza Base

Bold flavors and health-conscious choices meet in this Jowar Flour Pizza Base, a gluten-free alternative that doesn’t skimp on texture or taste. Perfect for those seeking a nutritious twist on a classic favorite.

Ingredients

• 1 1/2 cups jowar flour, finely sifted
• 1/2 cup warm water (110°F)
• 1 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp active dry yeast
• 1 tsp raw honey

Instructions

1. In a small bowl, dissolve honey in warm water. Sprinkle yeast over the top. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine jowar flour and sea salt. Make a well in the center.
3. Pour yeast mixture and olive oil into the well. Stir until a sticky dough forms.
4. Knead dough on a lightly floured surface for 5 minutes until smooth. Tip: Keep hands lightly oiled to prevent sticking.
5. Place dough in a greased bowl, cover with a damp cloth. Let rise in a warm place for 1 hour until doubled in size.
6. Preheat oven to 425°F. Punch down dough and roll out on parchment paper to desired thickness.
7. Bake for 10 minutes until edges are golden. Tip: Pre-baking ensures a crispier base.
8. Add toppings and bake for an additional 10-12 minutes. Tip: For a smoky flavor, finish on the grill for 2 minutes.

The base offers a nutty flavor and sturdy texture, ideal for hearty toppings. Try it with roasted vegetables and a drizzle of truffle oil for an elevated experience.

Jowar Flour Pasta

Zesty and wholesome, this Jowar Flour Pasta brings a gluten-free twist to your dinner table. Its nutty flavor pairs perfectly with robust sauces.

Ingredients

• 1 cup jowar flour, finely sifted
• 1/2 cup warm water (110°F)
• 1 tbsp extra virgin olive oil
• 1/2 tsp Himalayan pink salt
• 2 tbsp clarified butter, for tossing

Instructions

1. In a large mixing bowl, combine jowar flour and Himalayan pink salt.
2. Gradually add warm water to the flour mixture, stirring continuously to form a dough.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 15 minutes to hydrate fully.
5. Divide the dough into 4 equal parts. Roll each part into a thin sheet using a pasta machine or rolling pin.
6. Cut the sheets into desired pasta shapes, dusting lightly with jowar flour to prevent sticking.
7. Bring a large pot of salted water to a rolling boil (212°F). Add the pasta and cook for 3-4 minutes until al dente.
8. Drain the pasta, reserving 1/4 cup of the cooking water.
9. Toss the cooked pasta with clarified butter and reserved cooking water to create a silky texture.

Serve this Jowar Flour Pasta with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper. The pasta boasts a firm bite and a subtly sweet, earthy flavor that stands up to hearty meat or vegetable sauces. For a creative twist, try serving it with a vibrant pesto made from basil and pumpkin seeds.

Jowar Flour Chapati

Rustic yet refined, Jowar Flour Chapati brings a wholesome twist to your table with its earthy flavors and hearty texture. This gluten-free staple is a testament to simplicity meeting nutrition.

Ingredients

• 2 cups jowar flour (sorghum flour), finely milled
• 1 cup warm water (110°F)
• 1/2 tsp sea salt, finely ground
• 1 tbsp clarified butter (ghee), for brushing

Instructions

1. In a large mixing bowl, combine jowar flour and sea salt. Whisk to aerate and distribute salt evenly.
2. Gradually add warm water to the flour mixture, kneading continuously for 5 minutes until a soft, pliable dough forms. Tip: The dough should not stick to your hands; adjust water or flour as needed.
3. Divide the dough into 8 equal portions. Roll each into a smooth ball between your palms.
4. On a lightly floured surface, flatten a dough ball with your fingers. Roll out into a 6-inch circle, about 1/8-inch thick. Tip: Use even pressure to prevent tearing.
5. Heat a cast-iron skillet over medium-high heat (375°F). Cook the chapati for 30 seconds, then flip.
6. Cook the second side for 1 minute until small bubbles form. Flip again, pressing lightly with a spatula to encourage puffing.
7. Transfer to a plate, brush with clarified butter, and cover with a cloth to keep warm. Tip: Stacking chapatis under the cloth helps retain moisture.
8. Repeat with remaining dough balls.

Perfectly puffed Jowar Flour Chapatis offer a slightly nutty taste and tender bite. Serve them warm, wrapped around spiced vegetables or dipped into creamy dal for a satisfying meal.

Jowar Flour Paratha

Savory and wholesome, Jowar Flour Paratha is a gluten-free flatbread that’s both nutritious and satisfying. Perfect for a quick breakfast or a hearty side, its rustic charm lies in its simplicity.

Ingredients

• 2 cups jowar flour (sorghum flour)
• 1/2 cup warm water (110°F)
• 1/4 cup clarified butter (ghee), melted
• 1/2 tsp sea salt
• 1/4 cup finely chopped cilantro
• 1 tbsp sesame seeds

Instructions

1. In a large mixing bowl, combine jowar flour and sea salt. Whisk to aerate the flour.
2. Gradually add warm water to the flour mixture, kneading until a soft, pliable dough forms. Tip: The dough should not stick to your hands; adjust water or flour as needed.
3. Divide the dough into 4 equal portions. Roll each into a smooth ball between your palms.
4. On a lightly floured surface, flatten a dough ball with your fingers. Roll out into a 6-inch circle, using even pressure.
5. Brush the surface with melted clarified butter. Sprinkle with chopped cilantro and sesame seeds.
6. Fold the circle in half, then in half again to form a triangle. Tip: Ensure edges are sealed to prevent filling from leaking.
7. Roll out the triangle gently to a 1/4-inch thickness, maintaining the shape.
8. Heat a cast-iron skillet over medium heat (350°F). Cook the paratha for 2 minutes on each side, or until golden brown spots appear. Tip: Apply light pressure with a spatula to ensure even cooking.
9. Brush with additional clarified butter before serving.

Flaky and fragrant, Jowar Flour Paratha offers a delightful crunch with every bite. Serve it alongside a dollop of yogurt or your favorite curry for a complete meal.

Jowar Flour Biscuits

Discover the rustic charm of Jowar Flour Biscuits, a gluten-free delight that’s both nutritious and satisfying. These biscuits offer a perfect blend of earthy flavors and a tender crumb, ideal for a wholesome snack.

Ingredients

• 1 cup jowar flour
• 1/4 cup clarified butter, chilled
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup cold water
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together jowar flour, baking powder, and sea salt.
3. Add chilled clarified butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add cold water, stirring until the dough just comes together. Tip: Overworking the dough will make the biscuits tough.
5. Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle.
6. Use a 2-inch round cutter to cut out biscuits. Re-roll scraps once for additional biscuits.
7. Place biscuits on the prepared baking sheet. Brush tops lightly with beaten egg for a golden finish.
8. Bake for 15-18 minutes, or until the biscuits are golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
9. Transfer to a wire rack to cool slightly before serving. Tip: Serve warm with honey or jam for a delightful contrast to the biscuits’ earthy flavor.

Baked to perfection, these biscuits boast a crisp exterior and a soft, fluffy interior. Their nutty flavor pairs wonderfully with both sweet and savory accompaniments, making them a versatile addition to any meal.

Jowar Flour Ladoo

You’ve likely heard of ladoos, but jowar flour ladoos offer a nutritious twist. Packed with energy, these bite-sized treats are perfect for a quick snack or dessert.

Ingredients

– 1 cup jowar flour – 1/2 cup clarified butter (ghee) – 1/2 cup organic cane sugar – 1/4 cup chopped almonds – 1/4 cup golden raisins – 1 tsp cardamom powder – 1/4 cup warm water

Instructions

1. Heat a heavy-bottomed skillet over medium heat. Add the jowar flour. Toast for 5-7 minutes, stirring constantly, until fragrant. Tip: Ensure even toasting to avoid bitterness. 2. Reduce heat to low. Add clarified butter. Stir continuously for 2 minutes until well combined. 3. Incorporate organic cane sugar, chopped almonds, golden raisins, and cardamom powder. Mix thoroughly for 3 minutes. Tip: The mixture should start to clump slightly. 4. Gradually add warm water, one tablespoon at a time, until the mixture holds together when pressed. Tip: Avoid adding too much water to prevent stickiness. 5. Remove from heat. Let cool for 5 minutes until safe to handle. 6. With lightly greased hands, shape the mixture into small, round ladoos. Press firmly to ensure they hold their shape. 7. Allow the ladoos to set at room temperature for 30 minutes before serving. Perfectly textured, these ladoos are delightfully crumbly with a rich, nutty flavor. Serve them alongside a cup of masala chai for an authentic experience.

Jowar Flour Halwa

Might sound unconventional, but Jowar Flour Halwa is a nutrient-packed dessert that’s both gluten-free and deeply satisfying. Its rich, earthy flavors make it a standout.

Ingredients

– 1 cup jowar flour (sorghum flour)
– 1/2 cup clarified butter (ghee)
– 1 cup organic cane sugar
– 2 cups whole milk
– 1/4 tsp cardamom powder
– 2 tbsp slivered almonds, toasted

Instructions

1. Heat clarified butter in a heavy-bottomed pan over medium heat (350°F).
2. Add jowar flour to the pan. Stir continuously for 10 minutes until aromatic and lightly golden.
3. Gradually pour in whole milk, stirring constantly to avoid lumps.
4. Add organic cane sugar and cardamom powder. Mix well.
5. Reduce heat to low (250°F). Cook for 15 minutes, stirring occasionally, until the mixture thickens.
6. Turn off the heat. Let the halwa sit for 5 minutes to slightly cool and set.
7. Garnish with toasted slivered almonds before serving.
Tip: Constant stirring prevents the flour from burning and ensures a smooth texture.
Tip: Toasting the almonds enhances their flavor and adds a crunchy contrast.
Tip: Adjust the sugar based on preference, but the given amount balances the halwa’s natural earthiness.
Crumbly yet moist, this halwa delights with its warm spices and nutty undertones. Serve it warm with a dollop of vanilla ice cream for an indulgent twist.

Jowar Flour Upma

Rustle up a nutritious breakfast with this Jowar Flour Upma, a gluten-free twist on the classic Indian dish. Quick to make and packed with flavor, it’s a hearty start to any day.

Ingredients

• 1 cup jowar flour (sorghum flour)
• 2 tbsp clarified butter (ghee)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped carrots
• 1/4 cup green peas
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 2 cups water
• Salt to taste
• 2 tbsp freshly chopped cilantro
• 1 tbsp lemon juice

Instructions

1. Heat clarified butter in a non-stick pan over medium heat (350°F).
2. Add mustard seeds and cumin seeds. Wait until they crackle, about 30 seconds.
3. Stir in onions, carrots, green peas, and green chili. Sauté until onions are translucent, 3-4 minutes.
4. Mix in turmeric powder and salt. Cook for another minute to blend flavors.
5. Reduce heat to low. Gradually add jowar flour, stirring continuously to avoid lumps.
6. Pour in water slowly, mixing well to form a smooth mixture. Increase heat to medium.
7. Cook the upma, stirring often, until it thickens and leaves the sides of the pan, about 5-7 minutes.
8. Turn off heat. Stir in chopped cilantro and lemon juice for freshness.
9. Cover and let sit for 2 minutes before serving to allow flavors to meld.

Best enjoyed hot, this upma boasts a soft yet grainy texture with a nutty flavor. Serve with a side of yogurt or a spicy pickle for an extra kick.

Jowar Flour Pongal

Fancy a twist on the classic South Indian comfort food? Jowar Flour Pongal swaps rice for nutritious jowar flour, offering a gluten-free alternative that’s equally satisfying. This dish is a hearty, savory porridge perfect for breakfast or a light dinner.

Ingredients

• 1 cup jowar flour
• 1/2 cup split yellow moong dal
• 4 cups water
• 2 tbsp clarified butter (ghee)
• 1 tsp cumin seeds
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 sprig curry leaves
• 2 green chilies, finely chopped
• 1-inch ginger, grated
• Salt, to taste

Instructions

1. Rinse the moong dal under cold water until the water runs clear. Drain well.
2. In a pressure cooker, combine the rinsed moong dal and 4 cups of water. Cook on high heat for 3 whistles, then reduce the heat to low and cook for 10 minutes. Turn off the heat and let the pressure release naturally.
3. In a heavy-bottomed pan, heat the clarified butter over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
4. Add the asafoetida, black pepper, turmeric powder, curry leaves, green chilies, and grated ginger. Sauté for 1 minute until fragrant.
5. Gradually add the jowar flour to the pan, stirring continuously to avoid lumps. Cook for 2 minutes until the flour is lightly roasted.
6. Open the pressure cooker and mash the cooked moong dal lightly. Add it to the jowar flour mixture, stirring well to combine.
7. Add salt to taste and cook the mixture on low heat for 5 minutes, stirring occasionally, until it thickens to a porridge-like consistency.
8. Turn off the heat and let the pongal sit covered for 5 minutes before serving.

Aromatic and comforting, this Jowar Flour Pongal has a creamy texture with a hint of spice from the black pepper and green chilies. Serve hot with a dollop of ghee and a side of coconut chutney for a complete meal.

Jowar Flour Khichdi

Packed with nutrients, Jowar Flour Khichdi is a wholesome, gluten-free alternative to traditional khichdi, offering a unique texture and earthy flavor.

Ingredients

• 1 cup jowar flour
• 1/4 cup split yellow moong dal, rinsed
• 2 tbsp clarified butter (ghee)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida (hing)
• 2 cups water
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Heat clarified butter in a deep pan over medium heat (350°F) until melted.
2. Add cumin seeds and asafoetida, sauté until seeds crackle, about 30 seconds.
3. Stir in rinsed moong dal and turmeric powder, cook for 1 minute to lightly toast the dal.
4. Gradually add jowar flour, stirring continuously to prevent lumps, for 2 minutes.
5. Pour in water and add salt, bring to a boil while stirring.
6. Reduce heat to low (200°F), cover, and simmer for 15 minutes, stirring occasionally.
7. Remove from heat, let stand covered for 5 minutes to thicken.

Rich in fiber, this khichdi has a creamy yet slightly grainy texture, with a nutty flavor from the jowar. Serve hot with a dollop of ghee or alongside yogurt for a contrasting coolness.

Jowar Flour Dhokla

Dive into the world of gluten-free snacks with this Jowar Flour Dhokla, a steamed cake that’s both nutritious and delicious.

Ingredients

• 1 cup jowar flour (sorghum flour)
• 1/2 cup yogurt, well-whisked
• 1/4 cup water, at room temperature
• 1 tsp ginger paste
• 1 green chili, finely minced
• 1/2 tsp turmeric powder
• 1 tsp fruit salt (eno)
• 1 tbsp clarified butter (ghee)
• 1/2 tsp mustard seeds
• 5-6 curry leaves
• 1 tbsp fresh cilantro, finely chopped

Instructions

1. In a large mixing bowl, combine jowar flour, yogurt, water, ginger paste, green chili, and turmeric powder. Whisk until smooth. Tip: Let the batter rest for 10 minutes to allow the flour to hydrate.
2. Grease a steaming tray with clarified butter to prevent sticking.
3. Just before steaming, add fruit salt to the batter and stir gently. The batter will foam slightly.
4. Pour the batter into the prepared tray. Tip: Tap the tray lightly on the counter to remove air bubbles.
5. Steam over medium heat for 15 minutes or until a toothpick inserted comes out clean. Tip: Keep the steam consistent; avoid opening the lid frequently.
6. Heat clarified butter in a small pan. Add mustard seeds and curry leaves. Sauté until seeds pop.
7. Pour the tempering over the steamed dhokla. Garnish with fresh cilantro.

Kickstart your day with this spongy, tangy dhokla, perfect with a side of mint chutney or a cup of masala chai. The texture is light yet satisfying, with a hint of spice from the green chili and ginger.

Jowar Flour Kheer

Yield a comforting bowl of Jowar Flour Kheer, a nutritious twist on the classic Indian dessert. This version swaps traditional rice for jowar flour, offering a gluten-free alternative with a rich, earthy flavor.

Ingredients

• 1 cup jowar flour
• 4 cups whole milk
• 1/2 cup organic cane sugar
• 1/4 cup clarified butter (ghee)
• 1/2 tsp ground cardamom
• 2 tbsp sliced almonds, toasted
• 1 tbsp golden raisins
• A pinch of saffron threads, soaked in 1 tbsp warm milk

Instructions

1. Heat clarified butter in a heavy-bottomed pan over medium heat until shimmering.
2. Add jowar flour to the pan. Stir continuously for 5 minutes until aromatic and lightly golden.
3. Pour in whole milk gradually, whisking constantly to prevent lumps.
4. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
5. Add organic cane sugar, ground cardamom, and saffron-infused milk. Stir well to combine.
6. Continue to simmer for another 10 minutes until the kheer thickens to a creamy consistency.
7. Remove from heat. Stir in toasted almonds and golden raisins.
8. Let the kheer sit for 5 minutes to allow flavors to meld before serving.

Present this kheer warm or chilled, garnished with extra toasted almonds for crunch. Its creamy texture and aromatic spices make it a versatile dessert for any occasion.

Jowar Flour Barfi

Craving a sweet treat with a healthy twist? Jowar Flour Barfi combines nutty flavors with a melt-in-your-mouth texture, perfect for guilt-free indulgence.

Ingredients

• 1 cup jowar flour
• 1/2 cup clarified butter (ghee)
• 1 cup organic cane sugar
• 1/2 cup full-fat coconut milk
• 1/4 tsp cardamom powder
• 2 tbsp sliced almonds, for garnish

Instructions

1. Heat clarified butter in a heavy-bottomed pan over medium heat (350°F).
2. Add jowar flour. Roast for 8-10 minutes, stirring constantly, until aromatic and golden.
3. Tip: Ensure even roasting to prevent burning, adjusting heat as needed.
4. Pour in coconut milk and sugar. Stir continuously to combine.
5. Cook the mixture for 12-15 minutes, until it thickens and leaves the sides of the pan.
6. Tip: A wooden spoon should leave a clear path when dragged through the mixture.
7. Remove from heat. Stir in cardamom powder for fragrance.
8. Transfer to a greased tray. Smooth the top with a spatula.
9. Sprinkle sliced almonds evenly over the surface, pressing lightly to adhere.
10. Tip: For clean cuts, score the barfi lightly before it cools completely.
11. Let cool at room temperature for 2 hours, then refrigerate for 1 hour to set.
12. Cut into squares or diamonds. Serve at room temperature.

Perfectly balanced between sweet and earthy, this barfi offers a chewy yet tender bite. Try pairing with masala chai for a comforting snack, or gift in decorative boxes for a homemade touch.

Jowar Flour Pudding

Nourishing and versatile, Jowar Flour Pudding is a wholesome dessert that’s both easy to make and satisfying. Its subtle sweetness and creamy texture make it a perfect end to any meal.

Ingredients

• 1 cup jowar flour
• 2 cups whole milk
• 1/4 cup organic cane sugar
• 1/4 tsp cardamom powder
• 2 tbsp clarified butter (ghee)
• 1/4 cup chopped almonds
• 1/4 tsp saffron strands, soaked in 1 tbsp warm milk

Instructions

1. Heat clarified butter in a heavy-bottomed pan over medium heat (350°F).
2. Add jowar flour to the pan. Toast for 5 minutes, stirring constantly, until aromatic.
3. Gradually pour in whole milk, whisking continuously to avoid lumps.
4. Add organic cane sugar and cardamom powder. Stir to combine.
5. Reduce heat to low (250°F). Simmer for 10 minutes, stirring occasionally, until the mixture thickens.
6. Add soaked saffron strands along with the milk. Mix well.
7. Remove from heat. Let it sit covered for 5 minutes to allow flavors to meld.
8. Garnish with chopped almonds before serving.

Silky with a hint of nuttiness, this pudding pairs wonderfully with fresh fruit or a drizzle of honey. The almonds add a delightful crunch, contrasting the smooth texture beautifully.

Jowar Flour Smoothie

Oats and jowar flour blend into a nutrient-packed smoothie that’s both hearty and refreshing. Perfect for a quick breakfast or post-workout fuel, this recipe is straightforward and satisfying.

Ingredients

• 1 cup unsweetened almond milk
• 1/2 cup jowar flour
• 1 ripe banana, frozen
• 1 tbsp almond butter
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1 tbsp chia seeds
• 1 tsp maple syrup

Instructions

1. Combine 1 cup unsweetened almond milk and 1/2 cup jowar flour in a blender. Blend on high for 30 seconds to ensure no lumps remain.
2. Add 1 frozen banana, 1 tbsp almond butter, 1/2 tsp ground cinnamon, 1/4 tsp vanilla extract, and 1 tbsp chia seeds to the blender. Blend on high for 45 seconds until smooth.
3. Drizzle in 1 tsp maple syrup while blending on low for 10 seconds to evenly distribute sweetness.
4. Pour the smoothie into a glass and let it sit for 2 minutes to allow the chia seeds to slightly thicken the mixture.

Creamy with a subtle nuttiness, this smoothie pairs well with a sprinkle of granola or fresh berries on top. The jowar flour adds a unique texture that’s both smooth and slightly grainy, offering a satisfying mouthfeel.

Jowar Flour Soup

Discover the comforting warmth of Jowar Flour Soup, a nutritious blend that’s both simple and satisfying. This dish brings a rustic charm to your table with minimal effort.

Ingredients

• 1 cup jowar flour
• 4 cups vegetable stock, homemade preferred
• 2 tbsp clarified butter
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• Salt, to precise measurement (1/2 tsp)
• 2 tbsp fresh cilantro, finely chopped
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. Heat clarified butter in a heavy-bottomed pot over medium heat (350°F).
2. Add cumin seeds, toast until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Stir in turmeric and asafoetida, cook for another 10 seconds to release flavors.
4. Gradually whisk in jowar flour, ensuring no lumps form, cook for 2 minutes until lightly toasted.
5. Slowly pour in vegetable stock, continuously whisking to maintain a smooth consistency.
6. Bring to a gentle boil, then reduce heat to low, simmer uncovered for 15 minutes, stirring occasionally.
7. Season with salt, adjust as necessary, and simmer for an additional 5 minutes.
8. Remove from heat, stir in lemon juice and cilantro for a fresh finish.

Creates a velvety texture with a nutty backbone, accented by bright citrus notes. Serve with a drizzle of olive oil or a side of crusty bread for added depth.

Jowar Flour Crackers

Here’s a simple way to make jowar flour crackers that are both nutritious and delicious. Healthy and gluten-free, these crackers are perfect for snacking.

Ingredients

• 1 cup jowar flour
• 1/4 cup clarified butter, melted
• 1/2 tsp sea salt
• 1/4 cup filtered water, room temperature
• 1 tbsp sesame seeds

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine jowar flour and sea salt. Tip: Sift the flour to avoid lumps.
3. Add melted clarified butter to the dry ingredients. Mix until the mixture resembles coarse crumbs.
4. Gradually add filtered water, kneading until a firm dough forms. Tip: The dough should not stick to your hands.
5. Roll out the dough between two sheets of parchment paper to 1/8-inch thickness.
6. Remove the top parchment sheet. Sprinkle sesame seeds evenly over the dough.
7. Using a sharp knife or pizza cutter, score the dough into 2-inch squares.
8. Bake for 15-20 minutes, or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and crisp, these jowar flour crackers have a nutty flavor enhanced by the sesame seeds. Serve them with hummus or avocado spread for a satisfying snack.

Conclusion

Kickstart your journey to healthier eating with these 25 jowar flour recipes that promise both nutrition and taste! Whether you’re a seasoned home cook or just starting out, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!