SORGHUM (JOWAR) MILLET FLOUR: Crafted via **SDR (Sprout–Dry–Roast)** to develop flavor, support digestibility, and enhance shelf behavior before fine milling for everyday cooking.
GLUTEN-FREE & NON‑GMO: Naturally gluten‑free and non‑GMO; **no artificial colors or preservatives**—a clean‑label pantry staple you can use daily.
WHY SPROUTING MATTERS: Sprouting can increase nutrient availability and help reduce naturally occurring phytates—compliance‑safe benefits without medical claims.
ROASTED FOR PERFORMANCE: The SDR roast adds a gentle, nutty aroma and improves mixability—great for soft rotis, flavorful batters, and heartier bakes.
USAGE—ROTIS & CHAPATIS: Start **1:1 with wheat flour** for softer rotis, or go 100% for rustic, gluten‑free style; **rest dough 10–15 min** after kneading for easier rolling and puff.
USAGE—DOSA/IDLI & BATTERS: Swap in **20–40%** with your usual rice/urad mix; SDR’s roast adds depth while keeping batters spreadable and crisp‑friendly.
HYDRATION & TEXTURE: Whole‑grain flours absorb more—add liquid gradually, aim for a **soft dough/batter**, and allow a brief rest; adjust salt/oil to suit your tawa or pan.
GRAIN-SPECIFIC NUTRIENTS—ANTIOXIDANTS + PROTEIN: Sorghum brings natural antioxidants (phenolic compounds) with plant protein and fiber—smart fuel for satisfying, balanced meals.
MILD & VERSATILE TASTE: Jowar’s gentle cereal profile delivers soft rotis and crisp dosas; folds into cookies, crackers, and breads without heaviness.