20 Delicious Jowar Flour Recipes Healthy and Nutritious

Looking for wholesome, gluten-free recipes that don’t skimp on flavor? Jowar flour (sorghum) is your new kitchen hero! Packed with nutrients and versatility, this ancient grain can transform into fluffy pancakes, crispy flatbreads, and even cozy baked goods—all while keeping meals light and nourishing. Whether you’re a health-conscious foodie or just craving something new, these 20 delicious jowar flour recipes will inspire your next meal. Let’s dig in!

Jowar Flour Roti

This gluten-free, nutty-flavored roti is a wholesome alternative to wheat flatbreads—soft, slightly chewy, and perfect for scooping up curries or slathering with ghee.

Ingredients:

• 1 cup jowar flour (sorghum flour), plus extra for dusting
• ¼ teaspoon salt
• ½ cup hot water (about 160°F)
• 1 teaspoon neutral oil (like avocado or grapeseed), plus extra for brushing

Instructions:

1. In a bowl, mix 1 cup jowar flour and ¼ teaspoon salt. Gradually add ½ cup hot water while stirring with a fork until a shaggy dough forms.
2. Drizzle in 1 teaspoon oil, then knead for 2–3 minutes until smooth (it’ll feel slightly sticky). Cover and rest for 10 minutes.
3. Divide into 4 equal balls. Dust a surface with extra jowar flour, then roll each ball into a 6-inch circle (re-dust as needed to prevent sticking).
4. Heat a skillet over medium-high. Cook each roti for 1–2 minutes until bubbles form, then flip and press lightly with a towel for another 1–2 minutes. Brush with a little oil if desired.

The secret? Hot water binds the dough effortlessly, giving these rotis a pliable texture that’s hard to achieve with gluten-free flours.

Tip: Keep rotis warm in a cloth-lined basket—they stay soft for hours!

Jowar Flour Pancakes

These wholesome, gluten-free pancakes are a nutty, earthy twist on the classic—perfect for a hearty breakfast that keeps you full all morning.

Ingredients:

• 1 cup jowar flour (sorghum flour)
• 1 tbsp coconut sugar (or regular sugar)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk (or any milk)
• 1 large egg
• 1 tbsp melted coconut oil (plus extra for cooking)
• 1/2 tsp vanilla extract

Instructions:

1. In a bowl, whisk together 1 cup jowar flour, 1 tbsp coconut sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then stir in 1 cup almond milk, 1 tbsp melted coconut oil, and 1/2 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined (a few lumps are okay). Let the batter rest for 5 minutes.
4. Heat a nonstick skillet over medium-low heat and lightly grease with coconut oil. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.

The jowar flour gives these pancakes a satisfyingly dense yet tender texture with a subtly sweet, nutty flavor—no syrup required!

Tip: For extra fluffiness, fold in a whipped egg white before cooking.

Jowar Flour Dhokla

This gluten-free, steamed Jowar Dhokla is a fluffy, savory snack with a hint of tang—perfect for a light lunch or tea-time treat!

Ingredients:

• 1 cup jowar flour (sorghum flour)
• 1/4 cup yogurt (plain, unsweetened)
• 1/2 cup water
• 1 tsp ginger paste
• 1 green chili, finely chopped
• 1 tsp lemon juice
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 1 tsp salt
• 1 tsp Eno fruit salt (or baking soda)
• 1 tbsp oil (for greasing)
• 1 tbsp chopped cilantro (for garnish)

Instructions:

1. In a bowl, whisk together jowar flour, yogurt, and water until smooth. Let it rest for 10 minutes.
2. Add ginger paste, green chili, lemon juice, turmeric powder, sugar, and salt. Mix well.
3. Grease a steaming dish with oil and set aside. Bring water to a boil in a steamer or large pot.
4. Just before steaming, sprinkle Eno fruit salt over the batter and stir gently—it will bubble slightly.
5. Pour the batter into the greased dish and steam for 15 minutes over medium heat, or until a toothpick inserted comes out clean.
6. Cool slightly, garnish with cilantro, and cut into squares.

The magic of this dhokla is its airy, spongy texture—no wheat needed! The yogurt and Eno create a delightful lift, while the jowar adds a nutty depth.

Tip: For extra flavor, drizzle with tempered mustard seeds and curry leaves after steaming!

Jowar Flour Cookies

These nutty, gluten-free cookies are a wholesome twist on classic shortbread—crunchy on the outside, tender inside, and perfect with your afternoon tea.

Ingredients:

• 1 cup jowar flour (sorghum flour)
• ½ cup almond flour
• ⅓ cup coconut sugar (or granulated sugar)
• ½ tsp ground cardamom
• ¼ tsp salt
• 6 tbsp cold unsalted butter, cubed
• 2 tbsp cold water

Instructions:

1. Prep: Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together 1 cup jowar flour, ½ cup almond flour, ⅓ cup coconut sugar, ½ tsp cardamom, and ¼ tsp salt.
3. Cut in butter: Add 6 tbsp cold butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Bind dough: Drizzle in 2 tbsp cold water, 1 tbsp at a time, mixing until the dough holds together when pressed.
5. Shape & bake: Roll dough into 1-inch balls, flatten slightly, and arrange on the baking sheet. Bake for 18–20 minutes until edges are golden. Cool completely before serving.

The cardamom adds a subtle floral note, while jowar flour gives these cookies a delightfully rustic crumb—no one will guess they’re gluten-free!

Tip: For extra crunch, press a few sliced almonds onto the cookies before baking.

Jowar Flour Porridge

This wholesome, gluten-free porridge is a comforting breakfast with a nutty twist—ready in minutes and endlessly customizable with your favorite toppings.

Ingredients:

• ½ cup jowar flour (sorghum flour)
• 2 cups water
• 1 cup whole milk (or dairy-free alternative)
• 2 tbsp honey or maple syrup
• ½ tsp ground cinnamon
• Pinch of salt
• 1 tbsp unsalted butter (or coconut oil)
• Fresh fruit, nuts, or seeds for topping (optional)

Instructions:

1. In a medium saucepan, whisk together the jowar flour and water until smooth. Bring to a gentle boil over medium heat, stirring constantly to prevent lumps (about 3–4 minutes).
2. Reduce heat to low and slowly pour in the milk, stirring continuously. Simmer for 5–6 minutes until thickened to a creamy oatmeal-like consistency.
3. Stir in the honey or maple syrup, cinnamon, salt, and butter until fully melted and combined. Taste and adjust sweetness if needed.
4. Remove from heat and let sit for 2 minutes to thicken slightly. Serve warm topped with fresh fruit or crunchy nuts.

The toasty flavor of jowar flour shines here, balanced by cozy cinnamon and just the right touch of sweetness—no bland mush in sight!

Tip: For extra richness, swap half the water for coconut milk and top with toasted coconut flakes.

Jowar Flour Pizza Base

Who says gluten-free pizza crust can’t be crispy and flavorful? This jowar (sorghum) flour base is nutty, sturdy, and perfect for piling on your favorite toppings.

Ingredients

• 1 ½ cups jowar flour (sorghum flour)
• ½ cup tapioca flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp olive oil, plus extra for brushing
• ¾ cup warm water (110°F)

Instructions

1. Mix dry ingredients: In a bowl, whisk together jowar flour, tapioca flour, baking powder, and salt.
2. Form dough: Add 1 tbsp olive oil and warm water, stirring until a shaggy dough forms. Knead by hand for 2 minutes until smooth (it’ll be slightly sticky).
3. Rest dough: Cover with a damp towel and let rest for 15 minutes to hydrate.
4. Shape crust: Preheat oven to 425°F. Place dough between two sheets of parchment paper and roll into a 12-inch circle. Peel off the top parchment, then brush lightly with olive oil.
5. Pre-bake: Transfer crust (on the bottom parchment) to a baking sheet. Bake for 10 minutes until edges are firm.
6. Top & finish: Add sauce and toppings, then bake another 10–12 minutes until bubbly.

The crust stays crisp without turning brittle—ideal for hearty toppings like roasted veggies or spicy sausage. Tip: For extra crunch, broil the topped pizza for 1–2 minutes at the end.

Jowar Flour Idli

These gluten-free, fluffy idlis made with jowar (sorghum) flour are a wholesome twist on the classic South Indian breakfast—perfect for a light, nutritious start to your day.

Ingredients:

• 1 cup jowar flour (sorghum flour)
• ½ cup fine semolina (sooji)
• ½ cup plain yogurt
• 1 cup water (plus extra as needed)
• 1 tsp salt
• ½ tsp baking soda
• 1 tbsp vegetable oil (for greasing)

Instructions:

1. In a large bowl, whisk together 1 cup jowar flour, ½ cup semolina, ½ cup yogurt, and 1 cup water until smooth. Cover and let rest for 20 minutes.
2. After resting, stir in 1 tsp salt and ½ tsp baking soda. The batter should be thick but pourable—add a splash more water if needed.
3. Grease idli molds or a steaming tray with 1 tbsp vegetable oil. Pour the batter into each mold, filling them ¾ full.
4. Steam for 12–15 minutes over medium-high heat until the idlis are firm and a toothpick inserted comes out clean.

What makes these idlis special? The jowar flour adds a subtly nutty flavor and a tender, airy texture that pairs beautifully with chutney or sambar.

Tip: For extra fluffiness, let the batter ferment overnight at room temperature (if your kitchen is warm) before steaming.

Jowar Flour Dosa

These gluten-free, nutty-flavored dosas are a wholesome twist on the classic South Indian crepe—crispy edges, tender center, and ready in minutes!

Ingredients

• 1 cup jowar flour (sorghum flour)
• ¼ cup rice flour
• ½ tsp salt
• 1 tbsp finely chopped cilantro
• 1 tsp cumin seeds
• 1½ cups water
• 2 tbsp neutral oil (like avocado or sunflower)

Instructions

1. Mix the batter: In a bowl, whisk jowar flour, rice flour, salt, cilantro, and cumin seeds. Gradually add water, stirring until smooth (like thin pancake batter). Let rest 10 minutes.
2. Cook the dosa: Heat a nonstick skillet over medium. Pour ¼ cup batter, swirling to form a thin 6″ circle. Drizzle ½ tsp oil around edges. Cook 2–3 minutes until edges lift and bottom is golden.
3. Flip & finish: Gently flip and cook 1 minute more. Repeat with remaining batter, stacking dosas on a plate lined with a towel.

The cumin seeds add a warm crunch, while jowar’s earthy flavor makes these crepes hearty enough to enjoy solo or with chutney.

Tip: For extra crispiness, press the dosa lightly with a spatula while cooking.

Jowar Flour Bread

This gluten-free, nutty-flavored bread is a wholesome alternative to traditional wheat loaves—perfect for sandwiches or toasted with a smear of honey.

Ingredients:

• 1 ½ cups jowar flour (sorghum flour)
• ½ cup tapioca flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tbsp honey
• 1 tbsp olive oil, plus extra for greasing
• 1 cup warm water (about 110°F)
• 1 tsp apple cider vinegar

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×5-inch loaf pan with olive oil.
2. In a large bowl, whisk together 1 ½ cups jowar flour, ½ cup tapioca flour, 1 tsp baking powder, and ½ tsp salt.
3. Stir in 1 tbsp honey, 1 tbsp olive oil, 1 cup warm water, and 1 tsp apple cider vinegar until just combined (the batter will be thick but pourable).
4. Transfer to the prepared pan and smooth the top. Bake for 35–40 minutes until the loaf sounds hollow when tapped.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The vinegar gives this bread a subtle lift, while the jowar flour keeps it hearty and crumbly—ideal for soaking up soups or holding avocado toast toppings.

Tip: For extra flavor, toast slices lightly in a skillet with butter until crisp-edged.

Jowar Flour Chapati

These gluten-free, nutty-flavored flatbreads are a wholesome alternative to wheat chapatis—perfect for pairing with curries or enjoying with a smear of ghee.

Ingredients:

• 1 cup jowar flour (sorghum flour)
• 1/4 tsp salt
• 1/2 cup hot water (near boiling)
• 1 tbsp neutral oil (like avocado or grapeseed), plus extra for cooking

Instructions:

1. In a bowl, mix 1 cup jowar flour and 1/4 tsp salt. Slowly pour in 1/2 cup hot water while stirring with a fork until a shaggy dough forms.
2. Drizzle in 1 tbsp oil, then knead for 2–3 minutes until smooth (it’ll feel slightly sticky but hold together). Cover and rest for 10 minutes.
3. Divide dough into 4 equal balls. Place one between two sheets of parchment paper and roll into a 6-inch circle (dust with extra jowar flour if sticking).
4. Heat a skillet over medium-high. Peel off the top parchment, flip the chapati onto your palm, then gently lay it in the dry skillet. Cook for 1 minute until edges lift, then flip.
5. Brush the top lightly with oil, press gently with a spatula, and cook another 30 seconds. Repeat for remaining dough.

The magic? Jowar’s earthy flavor shines when cooked hot and fast, giving these chapatis a delightfully crisp edge with a tender center.

Tip: Keep chapatis wrapped in a kitchen towel to stay soft until serving.

Jowar Flour Ladoo

These wholesome, nutty-sweet ladoos are a guilt-free treat that come together in minutes—perfect for a quick energy boost or a cozy dessert!

Ingredients:

• 1 cup jowar flour (sorghum flour)
• ½ cup powdered sugar
• ¼ cup ghee, melted
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
• ½ tsp cardamom powder
• 1 tbsp warm milk (if needed)

Instructions:

1. Heat a skillet over medium-low heat. Add the jowar flour and toast, stirring constantly, for 5–7 minutes until fragrant and lightly golden. Transfer to a bowl and let cool slightly.
2. Add the powdered sugar, ¼ cup melted ghee, chopped almonds, chopped pistachios, and ½ tsp cardamom powder to the flour. Mix well with your hands until crumbly but cohesive.
3. If the mixture feels too dry, add 1 tbsp warm milk, a little at a time, until it holds together when pressed.
4. Roll tablespoon-sized portions between your palms into smooth balls. Let set for 10 minutes before serving.

The magic here? Toasting the jowar flour deepens its earthy flavor, while the ghee and nuts add a rich, melt-in-your-mouth texture.

Tip: For a vegan version, swap ghee with coconut oil—just warm it slightly for easier mixing!

Jowar Flour Paratha

These wholesome, gluten-free parathas are delightfully nutty and perfect for pairing with curries or slathering with ghee for a simple snack.

Ingredients:

• 1 cup jowar flour (sorghum flour)
• 1/4 cup warm water (plus 1–2 tbsp extra if needed)
• 1/2 tsp salt
• 1 tbsp ghee or neutral oil, plus extra for cooking

Instructions:

1. In a bowl, mix jowar flour and 1/2 tsp salt. Drizzle in 1 tbsp ghee and rub it into the flour with your fingers until crumbly.
2. Gradually add 1/4 cup warm water, kneading until a soft dough forms (add 1–2 tbsp extra water if too dry). Cover and rest for 10 minutes.
3. Divide the dough into 4 equal balls. Roll each between your palms, then flatten into a 5-inch disc on a lightly floured surface (jowar flour cracks easily—patience is key!).
4. Heat a skillet over medium heat. Cook each paratha for 2 minutes per side, brushing lightly with ghee until golden spots appear.

The magic: Jowar’s earthy flavor deepens as it cooks, making these parathas taste even better the next day—if they last that long!

Tip: For extra pliability, replace 2 tbsp jowar flour with tapioca starch.

Jowar Flour Upma

This wholesome, gluten-free upma swaps traditional semolina for nutty jowar flour, giving it a hearty texture and earthy flavor that’s perfect for a quick breakfast or light lunch.

Ingredients

• 1 cup jowar flour (sorghum flour)
• 2 tbsp ghee or neutral oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 1 green chili, minced (optional)
• ½ tsp turmeric powder
• 1 tbsp lemon juice
• 2 cups water
• ½ tsp salt (adjust to taste)
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Dry-roast 1 cup jowar flour in a pan over medium heat for 3–4 minutes until fragrant. Transfer to a plate and set aside.
2. In the same pan, heat 2 tbsp ghee over medium. Add 1 tsp mustard seeds and 1 tsp cumin seeds; sizzle for 30 seconds until they pop.
3. Add chopped onion and green chili (if using); sauté for 2 minutes until softened. Stir in ½ tsp turmeric powder.
4. Pour in 2 cups water and ½ tsp salt. Bring to a gentle boil, then reduce heat to low.
5. Slowly whisk in the roasted jowar flour, stirring constantly to avoid lumps. Cook for 5–6 minutes until the mixture thickens like porridge.
6. Turn off heat, drizzle with 1 tbsp lemon juice, and garnish with cilantro. Serve warm.

The toasty jowar flour adds a delightful depth, while lemon brightens every bite—no bland grains here!

Tip: For extra crunch, top with roasted peanuts or cashews.

Jowar Flour Muffins

These wholesome muffins swap traditional flour for nutty jowar (sorghum), giving them a subtly sweet, earthy flavor and a delightfully tender crumb.

Ingredients:

• 1 cup jowar flour
• 1/2 cup almond flour
• 1/3 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup mashed ripe banana (about 1 medium)
• 1/4 cup melted coconut oil
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 large egg

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with 8 parchment liners.
2. In a bowl, whisk together 1 cup jowar flour, 1/2 cup almond flour, 1/3 cup coconut sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
3. In another bowl, mix mashed banana, 1/4 cup melted coconut oil, 1/4 cup almond milk, 1 tsp vanilla extract, and the egg until smooth.
4. Fold wet ingredients into dry until just combined (small lumps are okay). Divide batter evenly among liners.
5. Bake for 20–22 minutes until tops spring back when lightly pressed. Cool in the pan for 5 minutes, then transfer to a rack.

The jowar flour gives these muffins a rustic, slightly crumbly texture that pairs perfectly with a drizzle of honey or a smear of almond butter.

Tip: For extra moisture, add 2 tbsp applesauce to the wet ingredients.

Jowar Flour Crackers

These wholesome, gluten-free crackers are crispy, nutty, and perfect for snacking straight out of the oven—or pairing with your favorite dips.

Ingredients:

• 1 cup jowar flour (sorghum flour)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 cup warm water (plus more if needed)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup jowar flour, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika. Drizzle in 2 tbsp olive oil and stir until crumbly.
3. Gradually add 1/4 cup warm water, mixing until a firm dough forms. If too dry, add water 1 tsp at a time.
4. Roll dough between two sheets of parchment paper until 1/8″ thick. Cut into squares or use a cookie cutter for fun shapes.
5. Transfer crackers to the baking sheet, prick with a fork, and bake for 20–22 minutes until crisp and lightly golden at the edges.

The smoky paprika and garlic give these crackers a bold flavor, while jowar flour keeps them delightfully crunchy without wheat. Tip: For extra flair, sprinkle with sesame seeds before baking!

Jowar Flour Halwa

This cozy, nutty-sweet halwa is a wholesome twist on the classic dessert—perfect for satisfying a sweet tooth with a hearty, gluten-free grain.

Ingredients:

• 1 cup jowar flour (sorghum flour)
• ½ cup ghee (divided)
• ½ cup coconut sugar (or brown sugar)
• 2 cups whole milk
• ¼ tsp cardamom powder
• 2 tbsp chopped almonds or cashews
• 1 tbsp golden raisins

Instructions:

1. In a heavy pan, heat ¼ cup ghee over medium-low. Add the jowar flour and toast, stirring constantly, for 8–10 minutes until deeply fragrant and golden.
2. Pour in the milk and coconut sugar, stirring vigorously to avoid lumps. Cook for 12–15 minutes, scraping the sides, until the mixture thickens like pudding.
3. Stir in the remaining ¼ cup ghee, cardamom powder, nuts, and raisins. Cook another 3–4 minutes until the halwa pulls away from the pan.
4. Serve warm! The halwa firms up as it cools, but that toasted jowar flavor shines brightest right off the stove.

Tip: For extra richness, swap half the milk with coconut milk—it pairs beautifully with jowar’s earthy notes.

Jowar Flour Pasta

This gluten-free pasta swaps traditional wheat for nutty jowar flour, giving it a hearty texture that holds up beautifully to rich sauces.

Ingredients:

• 1 cup jowar flour (sorghum flour)
• 1/4 cup tapioca flour
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/3 cup warm water (plus 1-2 tbsp extra if needed)

Instructions:

1. In a bowl, whisk together 1 cup jowar flour, 1/4 cup tapioca flour, and 1/2 tsp salt.
2. Make a well in the center and add 1 tbsp olive oil and 1/3 cup warm water. Mix until a shaggy dough forms, adding extra water 1 tbsp at a time if too dry.
3. Knead on a lightly floured surface for 3-4 minutes until smooth. Cover with a damp towel and rest for 15 minutes.
4. Roll dough to 1/8″ thickness, then cut into thin strips or desired shape. Dust with extra jowar flour to prevent sticking.
5. Cook in boiling salted water for 3-4 minutes until al dente. Drain and toss with your favorite sauce immediately.

The jowar flour gives this pasta a pleasantly chewy bite and earthy flavor that pairs perfectly with creamy or tomato-based sauces.

Tip: For extra-pliable dough, let it rest for 30 minutes before rolling.

Jowar Flour Noodles

These gluten-free jowar flour noodles are a wholesome twist on classic pasta—earthy, nutty, and perfectly chewy for a satisfying bite.

Ingredients:

• 1 cup jowar flour (sorghum flour)
• 1/4 cup tapioca flour
• 1/2 tsp salt
• 1/2 cup warm water (plus 1-2 tbsp if needed)
• 1 tbsp olive oil (plus extra for coating)

Instructions:

1. In a bowl, whisk together jowar flour, tapioca flour, and salt. Gradually add 1/2 cup warm water and 1 tbsp olive oil, mixing until a shaggy dough forms. Knead for 3-4 minutes until smooth, adding 1-2 tbsp more water if too dry.
2. Divide the dough into 4 portions. Roll each into a thin rope (about 1/4-inch thick) on a lightly floured surface, then cut into 2-inch noodle strands.
3. Bring a pot of salted water to a boil. Add noodles and cook for 3-4 minutes until tender but still springy. Drain and toss with a drizzle of olive oil to prevent sticking.

The noodles hold their shape beautifully, making them ideal for stir-fries or hearty broths. Their rustic texture pairs wonderfully with bold sauces or fresh herbs.

Tip: For extra flavor, toast the jowar flour in a dry skillet over low heat for 2-3 minutes before mixing—it deepens the nutty taste!

Jowar Flour Brownies

These fudgy, gluten-free brownies prove that healthy swaps don’t mean sacrificing rich chocolate flavor—jowar (sorghum) flour adds a nutty depth you’ll love.

Ingredients:

• ½ cup melted coconut oil (or unsalted butter)
• ¾ cup coconut sugar (or granulated sugar)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup jowar flour (sorghum flour)
• ¼ tsp baking powder
• ¼ tsp salt
• ½ cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Whisk together ½ cup melted coconut oil and ¾ cup coconut sugar in a bowl until smooth. Beat in 2 eggs and 1 tsp vanilla extract.
3. Sift in ⅓ cup cocoa powder, ½ cup jowar flour, ¼ tsp baking powder, and ¼ tsp salt. Fold until just combined, then stir in ½ cup chocolate chips.
4. Spread batter evenly into the pan. Bake for 20–22 minutes until edges pull away from the pan but the center is still slightly soft.
5. Cool completely before slicing—trust us, the wait ensures that perfect fudgy texture!

Tip: For extra decadence, sprinkle flaky salt on top right after baking.

Jowar Flour Energy Bars

These wholesome energy bars are packed with nutty jowar flour, warm spices, and just the right amount of sweetness—perfect for a quick grab-and-go snack!

Ingredients:

• 1 cup jowar flour (sorghum flour)
• 1/2 cup rolled oats
• 1/4 cup almond butter
• 1/4 cup honey
• 1/4 cup chopped almonds
• 1/4 cup dried cranberries
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix the jowar flour, rolled oats, cinnamon, and salt. Stir in the almond butter, honey, and vanilla extract until a sticky dough forms.
3. Fold in the chopped almonds and dried cranberries, then press the mixture firmly into the prepared pan.
4. Bake for 20 minutes until the edges turn golden. Let cool completely before slicing into bars.

The jowar flour gives these bars a hearty, slightly earthy flavor, while the cranberries add a pop of tartness—no refined sugar needed!

Tip: For extra crunch, toast the almonds before chopping them.

Conclusion

From breakfast to dinner, these 20 jowar flour recipes prove how versatile and nutritious this ancient grain can be! Whether you’re gluten-free or just looking for wholesome meal ideas, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments—or pin this roundup for later. Happy cooking!