Sorghum Millet (Cholam), Gluten-Free Whole Grain

Yes, Sorghum Millet is the same grain known as jowar in Hindi and cholam in Tamil, and both names refer to identical grain varieties used across Indian cuisine. Recipes calling for jowar flour or jowar roti can be made directly using this Sorghum Millet ground fresh at home. Since the flour has no gluten, rotis can turn crumbly, and some households blend in a little corn flour to make the dough easier to roll.

Sorghum Millet has a coarser texture suited for rotis and bhakri, while foxtail millet cooks softer and works better for upma or pulao-style dishes. Both are gluten-free, but cholam is generally preferred for flatbreads specifically.

Sorghum Millet flour tends to oxidise and turn slightly bitter within 2 to 3 weeks if ground in advance, so it is best ground in small batches as needed. Storing the whole grain and milling fresh preserves the flavour and nutritional value far better than pre-ground jowar flour. If you would rather skip milling, our flour and batter mix range offers ready-to-use options.

Yes, Sorghum Millet has a lower glycemic index than refined wheat or white rice, and its high fibre content slows down sugar absorption, making cholam a commonly recommended grain for diabetic friendly diets. It should still be portioned appropriately as part of an overall balanced meal plan. This guide to the best millet for diabetes compares it with other low-GI varieties.

Rotating Sorghum Millet with other millet varieties throughout the week helps balance out different nutrient profiles and prevents dietary monotony. Mixing it up also keeps meals interesting, whether you alternate rotis, porridge or rice-style dishes.