Jowar, also known as sorghum, is a gluten-free whole grain widely cultivated in many regions of the world, particularly in Africa and Asia. Jowar atta is the flour made from grinding jowar grains. It is commonly used in Indian cuisine, especially in states like Maharashtra, where it’s used to make traditional dishes such as bhakri (flatbread), roti, and dosa.

In terms of nutritional content, jowar flour is rich in dietary fiber, vitamins, and minerals such as iron, magnesium, and phosphorus. It is also a good source of protein, particularly compared to other grains like rice or wheat.