· By ODM Masala
Jau vs Jowar: Barley vs Sorghum, the Real Difference
Quick answer: Jau and jowar are two completely different grains. Jau is barley, a cereal that contains gluten, while jowar is sorghum, a millet that is naturally gluten-free, and each makes a very different roti.
Because the two names sound so alike, many home cooks pick up the wrong packet at the shop or swap one for the other in a recipe. This guide clears up the confusion once and for all, so you know exactly what you are buying and how to cook with it.
Also known as: Jau is called barley in English (also written jav or jaw). Jowar is called sorghum in English, and is known as jwari in Marathi, jola in Kannada, jonna in Telugu and cholam in Tamil.
What is the difference between jau and jowar?
The short version: jau atta is ground from barley, an old cereal grain that grows in the cool winter season of north India. Jowar atta is ground from sorghum, a hardy millet grown widely in Maharashtra, Karnataka and other drier parts of India. They belong to different plant families, look different as grains, and behave differently in the kitchen.
Jau vs jowar at a glance
| Point | Jau (Barley) | Jowar (Sorghum) |
|---|---|---|
| Type of grain | Cereal grain | Millet |
| Gluten | Contains gluten | Naturally gluten-free |
| Raw grain looks like | Oval, pale tan, with a line down the middle | Small, round, creamy-white pearls |
| Flour taste | Mildly nutty | Mild and earthy |
| Best known for | Jau ki roti, jau ka sattu, porridge | Jowar bhakri, jolada rotti, cheela |
| Usually cooked | Mixed with wheat atta | On its own or in multigrain atta |
Which one has gluten?
This is the most important difference. Barley naturally contains gluten, so jau atta is not suitable for anyone who must avoid gluten. Jowar does not contain gluten, which is why it is a popular choice in gluten-free kitchens. If you follow a strictly gluten-free diet for medical reasons, always check the pack and speak to your doctor, because any flour can pick up traces of wheat during milling and storage.
How do you cook with jau vs jowar?
Both make soft rotis, but the dough feels very different in your hands.
- Jau atta: On its own it gives a dense, slightly crumbly roti, so most homes mix it with wheat flour. A rough home starting point is 1 part jau to 2 parts wheat atta. It also works in parathas, porridge and multigrain blends. Our jau atta vs gehu atta guide explains the mix in detail.
- Jowar atta: With no gluten to hold it together, jowar dough is kneaded with warm water and patted out by hand or rolled gently between two sheets. Cook it on a hot tawa and sprinkle a little water on top for a soft, puffy bhakri. See our jowar atta uses guide for roti, bhakri and chilla.
- Swapping: Do not swap them one-for-one. Jau needs wheat to bind; jowar needs warm water and gentle hands. Each has its own method.
Which should you choose?
Pick the grain that suits your meal and your diet, not just the name.
- Choose jau if you want to add a nutty, wholesome note to your everyday wheat rotis, or you love traditional north Indian jau ki roti and jau ka sattu.
- Choose jowar if you need a gluten-free flour, enjoy Maharashtrian bhakri, or want a mild flour that pairs well with pithla, baingan bharta or any sabzi.
- Many families keep both and rotate them through the week. If you are also deciding between millets, read bajra atta vs jowar atta.
How to store jau and jowar atta
Whole-grain flours carry natural oils, so they stay fresh for a shorter time than refined flour. Keep both in airtight jars in a cool, dry, dark place, use a dry spoon every time, and finish the pack before its best-before date. In hot, humid months, buy smaller packs more often. ODM flours are stone-ground in small batches from handpicked grain, with no artificial colours, no fillers and no preservatives, so what you smell is simply fresh grain.
FAQ
Is jau and jowar the same?
No. Jau is barley, a cereal grain that contains gluten. Jowar is sorghum, a millet that is naturally gluten-free. They are different plants with different tastes and cooking methods.
What is jowar called in English?
Jowar is called sorghum in English. Jowar atta is sorghum flour. Jau, on the other hand, is called barley, and jau atta is barley flour.
Can I make roti with only jowar atta?
Yes. Knead jowar atta with warm water, rest it for a few minutes, then pat or gently roll it out and cook on a hot tawa. It is softest when eaten fresh and hot.
If you want a simple, gluten-free roti flour to start with, try our stone-ground ODM Jowar Atta in your next batch of bhakri.