What jowar flakes are
Whole sorghum grain is cleaned, steamed and passed through rollers that press each grain flat. Nothing is added and nothing is stripped out. It's the same grain, pre-cooked and flattened so it rehydrates in minutes instead of simmering for half an hour.
If you cook aval poha, you already know how to use these.
How they compare to our ragi flakes
Ragi flakes are dark, earthy and assertive — they work best sweetened, in milk. Jowar flakes are pale, mild and neutral, which makes them the better choice for savoury cooking: poha, upma, anything tempered.
Most households end up keeping both. Ragi for breakfast bowls, jowar for everything else.
Why customers choose ALAI
- Made from whole jowar. Nothing stripped out in the flaking.
- No additives. No sugar, colour, preservatives or flavouring.
- Processed in our own unit. Our grain, our cleaning, our flaking.
- Small batches. Flakes stale faster than whole grain, so we don't hold long stock.
- Unsweetened and unsalted. You decide what goes in.
How to use it
Jowar poha — rinse the flakes briefly and drain. Temper mustard, curry leaves, green chilli, onion and turmeric, fold the flakes in, cover off the heat for 3 minutes. Finish with lemon and coriander. Don't add water; the rinse is enough.
Jowar upma — dry roast 2 minutes, then add to your usual upma tempering with hot water at roughly 1 cup flakes to 1.5 cups water.
Milk bowl — soak in warm milk 5 minutes with jaggery or honey and fruit. Milder than the ragi version.
Curd flakes — soak in curd 10 minutes, salt, and temper with mustard and curry leaves. Good in summer.
Sweet aval — soak in milk, add jaggery, grated coconut and cardamom.
Chivda and mixture — dry roast or shallow fry the flakes with peanuts, curry leaves and spices. Jowar flakes hold up better than rice aval here.
Overnight bowl — cover with milk or curd at night, refrigerate, eat cold with fruit.
The one rule, same as ragi: don't over-soak. Flakes go soft fast and turn pasty if they sit in liquid.
Product details
| Brand | ALAI |
| Product | Jowar flakes (sorghum flakes) |
| Also known as | Cholam aval, jowar aval, jowar poha, great millet flakes |
| Made from | Whole sorghum (Sorghum bicolor) |
| Processing | Cleaned, steamed and roller-flaked |
| Ingredients | 100% sorghum. Nothing added. |
| Available in | 200 g |
| Packaging | Food-grade sealed pouch |
| Shelf life | 3 months from packing |
| Storage | Airtight container in a cool, dry place |
| FSSAI Lic. No. | 22426306000092 |
A note on storage
Flakes have far more surface area than whole grain, so they take up moisture and go stale faster. Keep them sealed and use within a few weeks of opening. If they lose crispness, two minutes dry roasting on a low flame brings them back.
