Why thalipeeth is more nutritious than jowar and bajra bhakri☺
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lobally, it’s being touted as the “new quinoa” for its gluten-free, whole-grain goodness. But in India, jowar, known as Sorghum in English is a staple, especially in the western and southern parts of the country where it is ground into flour and is used to make rotis, bhakri, cheela, dosa etc.
The ancient grain, a member of the millett family, is having a revival at the moment as people shift away from refined wheat products which are not considered as good for health.
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