Browntop Dindigul Thalappakatti Biriyani
This iconic Tamilian biriyani is made with indigenous browntop millet instead of rice, creating a delicious and wholesome dish.
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Tejaswi Rathod
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Magnam eum eos et quibusdam et debitis harum. Consequuntur et rerum corrupti labore.
Quia ea sit ex inventore. Deserunt provident et sed unde maiores occaecati in. Dolorum et eaque ut quis.
Jowar Popcorn
Known as Jwari chya Lahya in Maharashtra and Jowar Dhani in Gujarat, this crunchy popcorn is easy to make.
Jowar Buttermilk Ambil
A traditional Maharashtrian beverage made with millet flour, water, curd or buttermilk, and spices, Jowar Ambil is refreshing and nourishing, making it perfect for hot afternoons.
Jowar Moti Pulao
This slow-cooked pulao combines the earthy goodness of whole jowar grains with seasoned, aromatic chicken meatballs. Topped with crisp, fried onions, it makes for a flavour-packed meal.
Jowar and Bottle Gourd Muthiya
Muthiyas are a classic Gujarati dish made by steaming and frying dough into fist-shaped dumplings, from which they derive their name. They are usually eaten for breakfast, or as a snack. Here, they are made with jowar flour.
Jowar Poha
Poha is a breakfast dish eaten across large parts of central and western India. Traditionally made with flattened rice flakes, poha is usually cooked with onions, green chillies, and peanuts. Regional variations ensure that it tastes just a little different if you have it in say, Indore, Pune, or Ahmedabad. This version, which replaces the rice with jowar flakes, is just as satisfying.
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