A reddish-colored form of jowar, commonly referred to as sorghum, is called red jowar. In India, Africa, and other regions of the world, jowar is a common variety of cereal grain. It is a well-liked staple meal in many nations and is used to prepare a variety of foods, such as bread, porridge, and alcoholic beverages.

BENIFITS

• High quantities of antioxidants are found, it can help prevent cell damage and reduce the incidence of chronic illnesses like cancer and heart disease.
  
• Dietary fiber can aid with better digestion, blood sugar control, and lowering cholesterol levels.
  
• Red jowar is a good source of this type of fiber.
  
• Gluten-free grain, making it a great alternative for people with celiac disease or gluten intolerance
  
• Red jowar contains fiber, it can lower LDL, or “bad” cholesterol levels, which lowers the risk of heart disease.
  
• A wonderful choice for athletes to maintain their energy levels throughout the day, it offers prolonged energy.

COOKERY

• Upma. Replace soju (semolina) with jowar to make upma, but retain a small portion of soju for the same grainy and crunchy texture.
  
• Dosa. Another south Indian delight: we love to have dosa for breakfast.
  
• Pancake
  
• Porridge