Red Jowar Flour | लाल ज्वारी पीठ

A traditional grain for the meals you make today. PIP AGRO Red Jowar Flour, also known as Red Sorghum Flour, is made from reddish-coloured sorghum grains ground into flour. Bring it into your everyday kitchen for bhakri-style flatbreads, porridge, pancakes and familiar family recipes.

Jowar is a staple in traditional Indian cooking. This red-grain variety offers another way to enjoy sorghum, whether you are preparing a warm flatbread to serve with sabzi or stirring a comforting bowl of porridge.

Made with 100% red jowar, this single-ingredient flour can be used in recipes such as upma, dosa, pancakes, porridge and chapati-style flatbreads. Choose recipes suited to jowar flour and adjust the water and handling to the dish you are making.

Using it instead of wheat flour? Red jowar can replace wheat flour in suitable recipes, but it does not behave exactly like wheat atta. Start with a recipe developed for jowar rather than assuming a direct substitution will give the same result, particularly for breads and rolled flatbreads.

A note on gluten: Sorghum is naturally gluten-free. If you have coeliac disease or need to avoid gluten strictly, check the pack's allergen information and confirm processing and cross-contact precautions before use.

Key Highlights & Benefits

• Made with Red Sorghum: Reddish-coloured jowar grains ground into flour, a traditional ingredient for Indian cooking.
• Single-Ingredient Simplicity: 100% red jowar flour.
• Naturally Gluten-Free Grain: Sorghum does not naturally contain gluten. Product suitability for strict gluten avoidance depends on processing and cross-contact controls.
• One Flour, Many Recipes: Use for porridge, pancakes, dosa, upma and traditional flatbread recipes; bread recipes may need other ingredients or a flour blend.

• Ingredients: 100% Red Jowar Flour (Red Sorghum).
• Net Weight: 1 kg.
• Allergen Information: Check the pack for allergen declarations and processing information, especially if you need to avoid gluten strictly.
• Shelf Life: 6 months. Follow the manufacturing and best-before dates printed on the pack and store as directed.

• How It Is Prepared: Pure red jowar grains are ground into flour.
• What Makes It Distinctive: It is made from the reddish-coloured variety of sorghum rather than wheat.
• A Traditional Kitchen Ingredient: Suitable for bringing jowar into everyday meals, from flatbreads to porridge.
• Cooking with a Different Grain: Use a jowar-specific recipe and adjust the consistency to suit the dish rather than treating it exactly like wheat flour.

Navadhan Agro: Bringing Southern India’s Millet Traditions to Your Kitchen

Our Red Jowar comes through Navadhan Agro, a millet-focused group based in Coimbatore, Tamil Nadu. Working with farmers across southern India, they source traditional grains, including the rare red jowar variety used in our flour.

Inspired by India’s Millet Mission, Navadhan Agro began with a purpose: to bring greater attention to millets and make these traditional grains part of everyday meals again. Their work centres on unpolished millets, raw millet grains and millet flakes, offering different ways to bring millet into the kitchen.

Their farmer relationships connect us with a red jowar variety that is less commonly found in everyday flour selections. For PIP AGRO, this partnership is a way to introduce more people to the diversity of grains grown by Indian farmers, beyond the varieties we see most often.

From a warm bhakri to a familiar family recipe, every pack offers an opportunity to keep these traditional grains part of our daily cooking.

• Everyday Versatility: One flour for a range of savoury and sweet preparations.
• Simple Ingredients: Pure red sorghum ground into flour.
• Variety on Your Plate: An alternative grain to include alongside your usual flours.
• Traditional Recipe Utility: Enjoy in jowar flatbreads, dosa, upma, pancakes and porridge.

1. Bhakri & Chapati-Style Flatbreads
How:
Follow a jowar flatbread recipe, adjusting the water and shaping technique to suit the dough. Serve freshly cooked with dal, sabzi or chutney.
Why: Bring a traditional sorghum preparation to your everyday meal.

2. Porridge
How:
Use in a cooked porridge recipe, stirring well and adjusting the liquid to your preferred consistency.
Why: A simple way to enjoy red jowar in a warm bowl, with sweet or savoury accompaniments.

3. Pancakes & Dosa
How:
Use a suitable jowar pancake or dosa recipe and adjust the batter consistency before cooking.
Why: Add another grain to your breakfast rotation.

4. Upma & Other Family Recipes
How:
Try a flour-based jowar upma recipe or a bread recipe formulated for sorghum. Adjust the ingredients and method rather than substituting wheat flour without other changes.
Why: Explore the flour's versatility in familiar dishes.

• General Storage: Keep in a cool, dry and hygienic place, away from direct stove heat.
• Sunlight Protection: Protect from direct sunlight and moisture.
• Airtight Care: Keep in a clean, airtight container to maintain freshness.
• Everyday Container Care: Use a clean, dry spoon and close the container promptly after every use. Keep water, steam and wet utensils out of the flour.
• After Opening & Freshness: Follow the printed best-before date and any shorter after-opening instructions on the pack. Opening does not restart the shelf life. Do not use flour with visible mould, infestation or an unusual stale smell.
• Shelf-Life Reminder: 6 months. Follow the manufacturing and best-before dates on your pack.