NO PRESERVATIVES | VEGAN | GLUTEN FREE | STONE GROUND
INSTRUCTIONS – We make our sprouted jowar atta using zero preservatives and additives. Please store the unpacked flour in an airtight jar at a cool dry place.
Use a dry spoon for measuring it out for your recipes.
HOW DO WE MAKE IT?
Making the maximum out of natural foods is an art we are rediscovering.
In a way, we are going back to our roots where traditional foods were given
importance in the style of food served on plates at homes.
A lack of time nowadays and also perhaps a lack of information,
has kept some really great food away from kitchens.
That is why I have consciously made an effort to start offering Sprouted Jowar Atta.
Jowar or Sorghum as it is known as, offers great nutrition when ground
into fine flour to make rotis or traditional flat bread called bhakri.
However it can get a bit heavy on the digestive system. But knowing that the
right way to get the best out of this great millet is to sprout it, I started to
sprout the jowar and make nutritious flour out of it. Sprouting increases the
nutritional content and makes it really easy for the body to digest and
absorb vital nutrients.
So first we soak the organic jowar, and then give it about 8 hours or so to sprout.
Then the sprouts are dried and put through a steady stone grind which transforms
the sprouted jowar grains into a fine, smooth textured flour.
This gluten free flour is loaded with vitamins, antioxidants and minerals. It also has good fibre
content plus great calcium, iron, potassium content too. It has excellent cooling properties hence good to be eaten during the hot summers.
Isn’t it really great to discover all this in just one flour? What’s more the flour adapts really well to a variety of traditional and innovative recipes too.
ALWAYS FRESH – A fresh batch of this fantastic flour is milled each day. Why? Because I want it to reach the kitchens of my dear customers and help them rediscover its goodness.
HOW TO USE THE FLOUR?
For best results
Use it in the same quantity you would normally do for any of your flour based food. For baking recipes use a cup-for-cup substitute principle. For porridge you can add multigrain to it and stir it to a consistency of a paste and serve.
HOW DOES IT TASTE?
Sprouted jowar flour has a slightly nutty bland taste.
WHEN TO EAT
Whatever you make with this nourishing flour, since it is easy to digest,
everyone can relish it at any time of the day.
HOW TO ENJOY IT?
Sprouted Jowar Atta is a great nutritious base for making bhakri, jolda roti, porridge, dosas
cookies, cakes and more. Every bite a healthy delight!
WANT TO GET FEATURED ON OUR SOCIAL MEDIA PAGES?
Share a picture of yourself with the pack.
But if you are camera shy then please share the lovely food you made with flour!
If you have tried a new recipe share it! You may be in for a surprise gift!
And please don’t forget to tag us @currypatta whenever you are sharing!