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Millets
Erra Jonnalu
₹129₹149 Save 13%
Red sorghum — jowar. Nutty and filling, and sturdy enough to make a roti that holds together.
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Red sorghum — jowar. Nutty and filling, and sturdy enough to make a roti that holds together.
Rinse in two changes of water, then soak for thirty minutes — that soak is what stops the grain cooking unevenly. Two and a half cups of water to one cup of grain, simmered covered for fifteen to twenty minutes, gives a fluffy grain to eat like rice. Use three cups for the softer texture sankati and porridge want.
Rinse and soakTwo changes of water, then thirty minutes in fresh water. Drain before cooking.
Cook1 cup grain to 2.5 cups water for a fluffy grain, 3 cups for porridge. Covered, 15–20 minutes on a low flame.
StoreAirtight, away from sunlight and the heat of the stove. Whole grain keeps far better than flour.
- Whole millet
- Unpolished
- Single-origin
- Sun-dried
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