Jowar Atta, Stone-Ground Sorghum Flour, Milled Fresh

Every Indian kitchen has that one grain the elders swear by. In so many homes it is jowar, the humble sorghum behind a soft bhakri or a warm roti that somehow keeps you going till evening. We have not reinvented it. We just mill it on stone, after you order, so it reaches you the way it used to.

Milled fresh after you order

Jowar has no gluten to hold it together, which means freshness does more work here than in any wheat atta.

• Whole jowar grains are cleaned and stone-milled on a traditional chakki
• The stones run slow and cool, so the grain is not scorched the way high-speed roller milling can be
• Nothing is added afterwards. No binder, no preservative, no anti-caking powder
• Milled against your order, because jowar flour loses its sweetness faster than wheat once it sits

Watch your own batch. Every pack carries a QR code. Scan it and you will see the video of the batch that became your atta.

Nutrition per 100g

• A whole grain flour, with the bran left in rather than sieved out
• A source of dietary fibre, plant protein and minerals
• Milled from whole jowar only. Nothing blended in, nothing taken out
• Full analysis is published here: our lab reports

On gluten: jowar is a naturally gluten-free grain. It is milled in a facility that also handles wheat, so if you are avoiding gluten strictly or for coeliac disease, please take that into account.

What makes jowar different

• It is not wheat and it does not pretend to be. No gluten means the dough behaves differently, and the roti has a softer, more crumbly bite
• It is mild. Jowar is the least assertive of the millets, which is why it is the easiest one to move a family onto
• It is a summer grain in most Indian kitchens, traditionally eaten when the body wants something lighter than wheat
• It carries fibre well, which is why a jowar bhakri holds you longer than its size suggests

Who it is for

• Families moving some meals off wheat without giving up roti
• Anyone avoiding gluten who wants a everyday staple rather than a specialty product
• Households in Maharashtra, Karnataka and Telangana where bhakri is already the default
• Anyone adding more whole grains and millets to the week

How to use it

• Bhakri and jowar roti, the everyday use
• Thalipeeth, blended with besan and spices
• Dosa and cheela batters, where jowar gives a lighter body
• Blended into your wheat atta, a quarter jowar to start, if you are easing the family in

The soft-bhakri tip. This is the one thing that decides whether jowar works in your kitchen. Use hot water, not cold, and knead the dough while it is still warm. Without gluten there is nothing to trap steam, so the heat is what makes it pliable. Pat it out by hand rather than rolling hard, and cook on a hot tawa. Cold water is why most first attempts crack.

Pack sizes and which to pick

• 1kg, ₹113.33. Start here, especially if the family is new to jowar rotis
• 2kg, ₹223.81. Regular use, once bhakri is on the weekly menu

Storage and shelf life

• Jowar flour is more delicate than wheat atta and turns bitter if it is left open
• Move it into an airtight steel or glass container as soon as it arrives
• Keep it cool and dry, away from the stove and out of direct sunlight
• In humid weather, refrigerate what you will not use in the next few weeks
• Go by the milling date printed on your pack

Shipping and delivery

• Free shipping above ₹299
• Milled after your order is placed, so dispatch takes a little longer than a warehouse product
• Delivered across India, sealed, with the QR code on every pack

Why buy from 10on10 Foods

• FSSAI licensed and ISO 22000:2018 certified
• Lab-tested, with the reports published: see them here
• Guided by our nutritionist Dr. Anju
• Whole jowar only, with nothing added and nothing sieved out
• Milled fresh after you order, with QR video proof of your own batch

Frequently asked questions about Jowar Atta

What is jowar called in English?

Jowar is sorghum. It is also called cholam in Tamil, jonna in Telugu and jola in Kannada. It is a different grain from jau, which is barley, and the two are often confused.

Is jowar atta gluten free?

Jowar is a naturally gluten-free grain. Our jowar is milled in a facility that also handles wheat, so we would not call the finished flour suitable for coeliac disease. For everyday gluten avoidance it works well.

Why does my jowar roti crack?

Almost always the water. Jowar needs hot water and warm kneading, because there is no gluten to hold the dough together. Use hot water, knead while warm, pat out by hand, and it will hold.

Is jowar hot or cold for the body?

In traditional Indian thinking jowar is considered cooling, which is why it is eaten more in summer across Maharashtra and Karnataka. We would leave it there rather than make a health claim of it.

Can I eat jowar roti every day?

Yes, many families in western and southern India do exactly that. If you are managing a specific health condition, check with your doctor or dietitian before changing your daily staple.

How is jowar different from bajra?

Jowar is milder and lighter, bajra is denser and warmer in taste and traditionally eaten in winter. Jowar is usually the easier first millet for a family.

How should I store jowar atta?

Airtight, cool and dry. Jowar flour turns bitter faster than wheat if it is left open, so decant it as soon as it arrives.

Also available on Blinkit, Swiggy Instamart and FirstClub. Those packs are milled in advance and stocked ready to deliver. Milled-to-order packs, with QR video proof of your own batch, ship only from here.

Learn more and recipes

• How to Make Jowar Roti Soft, Every Time
• Jowar Flour: Common Uses and Health Benefits
• Jau vs Jowar: Are They the Same Grain?
• Glycemic Index of Jowar Flour vs Jowar Roti, Explained
• Jowar vs Bajra: Which Millet for Which Season
• Bajra Atta, the winter millet
• Multi Millet Atta, if you want the blend instead