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.

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.

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.

Rotating Sorghum Millet with other millet varieties throughout the week helps balance out different nutrient profiles and prevents dietary monotony. This guide on types of millets breaks down which grains pair well together for a complete millet-based diet.