Description

WHITE SORGHUM

White Sorghum is a genus of flowering plants in the grass family. White Whole Grain Sorghum Flour is a versatile, high-protein, gluten-free flour. It is also high in protein and fiber. Its smooth texture and mild flavor make it an ideal gluten-free ingredient in baked goods like bread, cookies, and cake. Off-white color. Nutty flavor.

Cultivated

White Sorghum is a genus of flowering plants in the grass family. Native to Africa, with many cultivated forms now it is an important crop worldwide. Sorghum originated in Africa and is now cultivated widely in tropical and subtropical regions. Sorghum should be directly seeded outdoors once the danger of frost has passed and temperatures have warmed.

Benefits

Promotes Healthy Digestion

Rich in fiber

Aids Blood circulation & growth

Boost Immune System

RegulateCalcium Levels

Nutritional value

Folic acid-39.4 ug

Protein-9.9 g

Energy-334 kcal

Fat-1.73

Carbohydrates-67.7 g

Fiber-3.9 mg

How to check the quality

*The qualitative parameters used are color, pericarp thickness, testa, endosperm texture, and hardness.

* Quantitative parameters comprise 1DO-kernel weight, Agtron readings, moisture, floaters, dehulling loss, milling yield, size fractions, and water absorption expressed as percentages.

How to store

*Dry the seeds to a 12% moisture level.

*Cut the dried straw and stack it.

*The dried grains can be stored in gunny bags or storage bins.

How to cook

Sorghum Dosa

Ingredients

1 cup sorghum cholam

1/2 cup idli rice

1/4 cup whole urad dal

1 teaspoon fenugreek seeds

salt to taste

oil for making dosas

Instructions

*Measure all the ingredients and soak them in a wide bowl with enough water till immersing level. Soak this for at least 3-4 hrs.

*Rinse it well, then wash it well at least twice.

*Then grind it to a thickish batter with a little water. The batter consistency should be neither thick nor thin. I ground it in my wet grinder, you can mix it mi but a grinder is recommended.

*Leave it in a warm place for at least 8 hours, I left it overnight. See the fermented batter the next day, it has raised well.

* Adjust and add water till it is in a pour-able and spreadable consistency.

*Heat a dosa tawa, if you sprinkle water it should give a sound then the tawa is hot, now add 2 small ladles full of batter and spread it in concentric circles. Drizzle oil over the sides and in the middle.

* Cook till it becomes golden in the center and the edges start lifting and cook for 2 mins.

*Serve Chola Dosai hot with chutney and sambar.

Recipes

Dosa

Paniyaram

Sorghum Bread

Sorghum  Hummus

Regional Names

English- White Sorghum

Tamil-வெள்ளை சோளம்

Malayalam-Cholu

Hindi- Jowar