JOWAR FLAKES

It is rolled from whole millet rather than rice, so it keeps more fibre and has a firmer bite. It also absorbs water faster, which means it needs less soaking than rice poha.

Rinse briefly in a colander, drain, and let it sit for two to three minutes to soften. Do not soak it in standing water, which turns it to paste. Then temper and cook as you would poha.

Yes, that is mostly what it is for. From rinse to plate is under ten minutes, which is why it survives as a weekday breakfast in households that have otherwise moved away from millets.

Airtight, cool and dry, and used within about three months. Flakes have more surface area than whole grain, so they stale faster.

No. It is single-grain, with nothing blended in and nothing added to it.

Millet flakes are naturally gluten free, though they are processed on equipment shared with other grains. Say so when ordering if you need a coeliac-safe supply.

Single-grain, with no rice or maida blended in to cut the cost, and packed fresh in small batches rather than held in long storage.