When I cook this, it becomes mushy, like porridge. Is it supposed to have this consistency?

I don't cook it. Bulgur is wheat that's been cooked and dried. All I do is put it in a bowl, cover it with room temperature water and let it sit for at least 15 minutes up to an hour or so. I then drain out the water and either squeeze it really well with my hands or let it hang in a strainer over a bowl in the fridge. It can hang like that overnight easily. I then proceed with my recipe if I'm making tabouli or other grain salad. I also use it in vegetarian chili. Once my chili is cooked and ready to serve, I stir in the bulgur, cover the pot, and let it sit, heat off, for 20 minutes or so. If you add it to a recipe for something like a veggie burger, you can just add it last and again, not cook it. Hope this helps.

will this be good to make dhokla? I bought at local grocery was too thick. I need finely ground but not flour or powder. thanks

I've never made dholka so I can't sure. But, this is quite finely ground so it might work. If you think it is too coarse, maybe process it in a food processor to make it finer.

Has this been parboiled?

Don't know and it doesn't say on the package. But, Thought that all bulgur is parboiled.

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🌟 Elevate Your Meals with Jiva Organic Bulgur Wheat!

PURE NATURAL - 100% natural, with no chemicals or additives.
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Jiva Organic Bulgur Wheat is a premium, non-GMO grain sourced from the USA, featuring a fine grind for optimal cooking and presentation. Packaged in a resealable bag, it offers convenience and freshness, making it an ideal choice for health-conscious consumers.

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Organic Bulgur Wheat Fine #1 2 LB - Non-GMO, Grown in USA, 100% Natural Wheat Berries, Resealable Bag by Jiva Organics

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