Sorghum Flour
Sorghum Flour
Jowar flour is made by grinding the small round grains of jowar (white millet). When the jowar is ripe and ready to be harvested, the plants are cut and tied in bundles and allowed to dry. The bundles are threshed to separate the grains. The grains are cleaned, washed, dried and then processed into flour. Jowar flour is slightly off white in color with a nutty taste.
Steps for preparation
- Wash the millet thoroughly to get
rid of any dirt and stones. Soak it for
30 minutes and drain it completely.
- Spread it as a thin layer in a
newspaper / cotton cloth and allow to dry in shade for 1 to 2 hours or till
it's almost dry yet slightly moist.
- Add the millets in mixer and grind
it to fine powder (do it in batches).
- Sieve to get fine powder and collect
the remaining millet rawa (coarse texture) in the sieve; add it to the next
batch while grinding. Continue the
process.
-
Now your Millet flour
is ready to use.