I grew up watching sorghum being grown and harvested. It is grown mostly in the arid regions of TamilNadu. Recent times it is caught on as a grain of choice because it is gluten free. It makes up the composition of most gluten free flours.
Back home I have seen sorghum being cooked into paniyaram and dosai. It can also be cooked like rice and popped like corn. Well the Tamil word for sorghum is cholam which is also what maize is called as well.
As I read more about this grain, I find that it is well known here in the US as well.
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