Sprouted Jonna Flour  Andhra's Ancient Superfood, Rediscovered

Jonna (sorghum) rotis were once the daily bread of every Telugu household. Strong, nutritious and deeply satisfying — jowar sustained generations of farmers and families across the Deccan. Somewhere along the way, it was replaced by refined wheat. We are bringing jonna back — sprouted, stone-ground and packed with the nutrition our bodies have always needed.

How our sprouted jonna flour is made

Selected sorghum grains are cleaned, soaked and allowed to sprout naturally over 24–36 hours. The sprouted jonna is then sun-dried and stone-ground into smooth flour. Each step follows the traditional process — slow, careful and chemical-free.

• Naturally sprouted sorghum — no additives at any stage
• Sun-dried before grinding to preserve sprouted nutrients
• Stone-ground for superior texture and nutrition
• 100% gluten-free — suitable for gluten-sensitive individuals
• No preservatives, no bleaching, no artificial treatment

Why sprouted jonna is a true superfood

Jonna is naturally high in iron, protein, B vitamins and antioxidants. Sprouting further increases its nutritional profile by breaking down anti-nutrients and improving mineral availability. It has a lower glycaemic index than wheat, making it an excellent choice for people managing blood sugar.

Uses:

• Traditional jonna rotis — soft, earthy and filling
• Jonna sankati — the classic Andhra staple
• Porridge and ambali for daily energy
• Dosas and uttapam with a nutty flavour
• Mixed with other flours for multigrain rotis
• Suitable for diabetic-friendly cooking

Sprouted Jonna vs Regular Flour:

1kg

Bring jonna back to your kitchen — your body will thank you for it.