Jowar is commonly called by various names across India- jwaarie, jowar, jola, or jondhalaa and is used to make bhakri, jowar roti, or jolada Bhakri. Its English name Sorghum, comes from the family it belongs to, Sorghum Vulgare. Extensively cultivated in Asia and Africa, jowar is a staple source of nutrition in areas that are arid, and it also does not need special care for growing.