Jowar

Jowar is commonly called by various names across India- jwaarie, jowar, jola, or jondhalaa and is used to make bhakri, jowar roti, or jolada rotti. Jowar is a staple source of nutrition in areas that are arid, and it also does not need special care for growing. There are 30 varieties of Sorghum, only one of which is used for human consumption. It is the 5th most important cereal in the world.

This nutritious staple has got lost somewhere in the milieu of urbanisation, industrialisation and overdependence on refined and packaged foods. It's worth revisiting our traditional eating practices for the nutritional value it adds to daily food.