13 Local Superfoods in India for Cheap

3. Jowar (Sorghum)

Jowar, commonly called sorghum, is a naturally gluten-free grain used for rotis, upma, and popped snacks. It’s prized for its fibre content and light, digestible starches, which makes it a preferred choice for people wanting gentle digestion and steady energy. Jowar flour is affordable and can replace refined flours in many recipes; it’s especially handy in mixed-flour rotis or as a porridge base. When cooking jowar, a short soak can cut down cooking time and improve texture for porridges; freshly roasted jowar has a pleasant nutty aroma. Buy whole jowar or stone-ground flour from your local market to avoid overly processed versions. In the US or Canada, Indian grocery stores usually stock jowar flour or grains. For a simple recipe, try jowar upma: roast coarse jowar flour with a little oil, add tempered mustard seeds and curry leaves, then cook gently with hot water and vegetables for a filling, budget-friendly meal.